Quick Pantry Meal: Enchilada Casserole with Frozen Spinach and a Can of Bean Chili
Author: 
Recipe type: Dinner
Cuisine: Mexican
Serves: 6
 
A well stocked pantry is like a treasure trove of mealtime riches. For this easy recipe, I assembled a handful of ingredients from my kitchen and turned into a hearty and healthy dinner for my family. To make this casserole even more fun to eat, set out a bunch of toppings, and let everyone decorate their dinner.
Ingredients
  • One 12-ounce jar enchilada sauce (or one 15-ounce can)
  • One package of twelve 6-inch corn tortillas, cut in half
  • One 15-ounce can of vegetarian bean chili
  • One 16-ounce bag frozen chopped spinach, thawed (see note re: draining)
  • 1½ to 1¾ cups shredded Cheddar or Monterey Jack cheese (preferably reduced-fat)
  • Optional toppings: Sliced or diced avocado; fresh cilantro leaves; plain Greek yogurt
Instructions
  1. Preheat the oven to 350. Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray.
  2. Spread ¼ cup enchilada sauce in the bottom of the prepared pan. Arrange 8 tortilla halves over the sauce, allowing them to overlap slightly. Top evenly with another ¼ cup sauce, 1 cup chili, 1 cup spinach, and ½ cup cheese.
  3. Repeat the next layer with 8 tortilla halves, ½ cup sauce, the remaining 1 cup chili, the remaining 1 cup spinach, and ½ cup cheese.
  4. Add the final layer with the remaining 8 tortilla halves, the remaining enchilada sauce, and ½ to ¾ cup cheese.
  5. Cover loosely with aluminum foil, and bake until the casserole is heated through and bubbly, about 35 minutes. Cool slightly, slice, and serve with optional toppings.
Notes
How to drain and remove liquid from thawed frozen spinach:
Drain in a colander or fine mesh strainer.
Press with the back of a large spoon to remove excess moisture.
Recipe by Lizs Healthy Table at https://liz.afones.com/2020/04/02/enchilada-casserole-with-frozen-spinach-and-a-can-of-bean-chili/