Total Time
Prep 30 mins
Cook 30 mins

Ingredients Nutrition


  1. Poach the chicken breasts 15-20 minutes in a saucepan with enough water to cover chicken.
  2. Allow the chicken breasts to cool.
  3. Cut chicken into bite size pieces, and set aside.
  4. Melt margarine in a large pan, and saute onion.
  5. Add spinach to the pan and cover allowing spinach to steam in the pan 5-10 minutes.
  6. Add the chilies, sour cream, chicken, cumin and garlic powder.
  7. Mix thoroughly.
  8. Line a greased casserole dish with a layer of tortillas, cover tortillas with a layer of chicken filling followed by a layer of cheddar cheese and Monterey Jack chees.
  9. Continue layering in this manner ending with a layer of tortillas covered by a layer of cheese.
  10. Bake in a preheated 350 degree oven for 30 minutes.
Most Helpful

This is GREAT!! I bought the corn tortillas instead of flour and I was in search of a recipe so I caould use them and I found this one. Everyone loved it, use froozen spinach as one other perosn did. I will make this again and again. I'm glad I bought the wrong tortillas.

Rita M November 19, 2009

I loved the recipe, it was quite tasty. I only had one cup green chiles, and added green salsa verde for the other half. The only thing I wish was different was the fat and calorie content. A little high for my taste.

TheFamilyCook February 06, 2007

I thought this had a great flavor. I used 2 bags of baby spinach so I didn't have to do any chopping. My kids, who don't like spinach, all thought this was good and my husband loved it. Thanks for the recipe.*Update* Made this for the judges at a gymnastics competition and everyone wanted the recipe!! It turned out great. Served it with fresh guacamole and salsa.

Madrek3 November 20, 2006