Description
This casserole puts a Mediterranean spin on classic enchiladas, combining tender chicken, vibrant veggies, olives, and creamy cheese in layers of tortillas. It’s a delicious, comforting dish packed with fresh flavors!
Ingredients
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3 cups cooked shredded chicken
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1 cup marinara or tomato sauce
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1 cup chopped spinach or kale
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½ cup chopped Kalamata olives
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1 cup crumbled feta cheese
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1 ½ cups shredded mozzarella cheese
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8 small flour or corn tortillas
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1 tsp dried oregano
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1 tsp garlic powder
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Salt & pepper, to taste
Instructions
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Preheat Oven:
Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Mix Filling:
In a bowl, combine shredded chicken, spinach, olives, oregano, garlic powder, salt, pepper, and marinara sauce. -
Layer Casserole:
Spread a thin layer of filling on the bottom of the dish. Place 2 tortillas over it, then layer more filling, sprinkle with feta and mozzarella. Repeat layers ending with cheese on top. -
Bake:
Cover with foil and bake 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. -
Serve:
Let rest 5 minutes before slicing. Garnish with fresh herbs if desired.
Notes
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Use leftover rotisserie chicken for convenience.
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Swap feta for goat cheese for a tangier flavor.
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Add a pinch of red pepper flakes for heat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 390
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Protein: 34g