16ozMonterrey Jack cheese (substitute Pepper Jack for an extra kick)
Fresh cilantro for garnish
Instructions
Preheat oven to 375 degrees and spray a medium size casserole dish with olive oil or avocado oil cooking spray. Spread 2 Tbsp enchilada sauce across bottom of casserole dish, then mix remaining sauce with chicken meat, season with additional salt and pepper if needed, and set aside.
Spread 1/3 of the tortilla quarters evenly across the bottom of the casserole dish. Sprinkle 1/3 of the chicken-sauce mixture on top, then spread gently with a spatula. Sprinkle 1/3 of the spinach over that, then top with 1/3 of the shredded cheese.
Repeat layers two more times, ending with shredded cheese.
Bake uncovered for 20 minutes, or until cheese is bubbly. Remove from oven and allow to cool slightly before cutting and serving with fresh cilantro for garnish.
Notes
This can be made ahead and refrigerated before baking. Just remove the dish while the oven is preheating. You may need to bake for an extra 5-10 minutes or until cheese is bubbly.
You can sub 3 cups ground beef seasoned with taco seasoning for the chicken.
Additional cooked veggies can be added to the fresh spinach - bell peppers, mushrooms, and onions all sound like great options!