Ingredients
1tbspolive oil
1white onionmedium, peeled and diced
1poblanolarge, (or green bell pepper, cored and diced)
30ozbeansrinsed and drained
8ozwhole kernel corndrained
2handfulsfresh baby spinach
3cupschickencooked, shredded or diced
3cupsgreen enchilada sauce(or salsa verde)
12corn tortillashalved
3cupsMonterrey Jack cheeseshredded, (or Mexican blend cheese)
Preparation
Heat oven to 375 degrees F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and pepper and sauté for 6 to 7 minutes, or until softened. Stir in the beans, corn, spinach, chicken, and 2 cups enchilada sauce, and stir until evenly combined. Remove from heat and set aside.
Pour about ½ cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered.
Top evenly with ⅓ of the chicken mixture, followed by ⅓ of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining ½ cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.
