Description
Crispy tortilla layers cradle seasoned chicken, spinach, and a creamy blue cheese sauce, finished with a crunchy potato chip topping for a savory, satisfying bake.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1 cup sour cream
- 1/2 cup milk
- 4 ounces blue cheese, crumbled
- 4 medium flour tortillas
- 2 cups potato chips, lightly crushed
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley, optional
Instructions
1. Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken, salt, pepper, garlic powder, and smoked paprika. Cook for 5 to 7 minutes until browned and cooked through. Remove to a plate.
3. In the same skillet, add the onion and cook for 3 minutes until softened. Stir in the garlic and spinach and cook just until the spinach wilts.
4. Reduce heat to low. Stir in the sour cream, milk, and blue cheese until smooth and creamy. Return the chicken to the skillet and mix to coat.
5. Cut or tear the tortillas into large pieces. Layer half the tortillas in the baking dish, followed by half the chicken mixture, then half the mozzarella. Repeat with the remaining tortillas, chicken mixture, and mozzarella.
6. Top evenly with the crushed potato chips.
7. Bake for 20 to 25 minutes, until hot, bubbling, and the top is golden brown. If needed, broil for 1 to 2 minutes for extra crispness.
8. Let rest for 5 minutes. Garnish with parsley if desired and serve warm.
Notes
For food safety, cook the chicken to an internal temperature of 165°F. Let the casserole rest for 5 minutes before serving. Add the potato chips just before baking to keep the topping crisp.
Nutrition
- Serving Size: 1 serving