Spinach and chicken enchilada casserole uses sliced polenta in place of the tortillas. No filling and rolling! This is a dinner shortcut you will thank me for!
I used to be wary of the word casserole. Memories of childhood! Now I love them! That either speaks to my age, or that I know how to make a good one. Read on for this delish recipe.
This spinach and chicken enchilada casserole tastes like your favorite homemade enchiladas, each individually filled, wrapped and baked, but it’s ten times easier to make!
The secret to these chicken enchiladas is prepared polenta! There is no rolling a spicy filling in individual tortillas, and no messy situation. Some veggies, chicken, tasty enchilada sauce and polenta get layered in a baking dish and you’re ready. Super easy.
This dinner tastes just like enchiladas wrapped in corn tortillas, so you won’t be missing that traditional flavor, just the extensive work time. It only takes 20 minutes to throw this recipe together and put it in the oven.
This is a casserole, and it’s the bomb!
The polenta adds that yummy, corn, starchy chew that tortillas offer in traditional enchiladas. But slicing it and layering with chicken, sauce and cheese does the same thing – in my mouth!
What is polenta?
I use prepared, packaged polenta in my chicken enchiladas casserole. Prepared polenta comes in a little tube. Kind of like Jimmy Dean bulk sausage! It’s easy to slice and stays together. I love the stuff for easy meals and appetizers.
Polenta is a dish made from cornmeal, essentially boiled. Coarsely ground cornmeal or yellow maize is also referred to as polenta. You can make your own and eat it soft, or let it solidify and slice it. The solidified polenta can be eaten as is, fried or baked.
The enchilada sauce is what gives this dish it’s classic flavor. Mixed with chicken and cheese it tastes just like a restaurant meal!
Is enchilada sauce spicy?
I call for a 10-oz can of enchilada sauce for this chicken enchilada casserole. It’s easy to find in the grocery store. That being said, all enchilada sauces are not created equal. Some are spicier than others, and some have very smoky, or chili powder flavors. If you have a favorite, stick with that. Otherwise it’s worth the $.98 cents or $1.25 to try a few out before using them in this recipe.
Some brands will label their sauces as mild, medium or spicy. Look for it on the can. Other, more authentic brands have no spice explanation, and you simply have to try them to find a favorite!
This spinach and chicken enchilada casserole tastes like your favorite homemade enchiladas, each individually filled, wrapped and baked, it’s ten times easier!
I also added lots of extra veggies. Chicken enchiladas at the restaurant are full of cheese, chicken, awesome sauce and, well, that’s about it. I added spinach, bell peppers and scallions to up the green-factor and get my dinner serving of veg in.
Why do you squeeze the spinach dry?
Spinach is a most wondrous green of all the greens. It’s full of healthy vitamins A, B2, C and K. It’s also full of manganese, magnesium, folate, iron, calcium and potassium.
I love fresh spinach, but frozen spinach is also fantastic and it’s easy to cook with. I set a frozen block in a colander set inside another bowl to thaw in the fridge. The excess water will drain out and then I use my hands to squeeze remaining water out over the sink.
If you don’t squeeze the spinach dry, the excess water it carries goes straight into your recipes. If it is a recipe, like this chicken enchilada casserole, it would create a soupy mess at the bottom of the pan. By squeezing extra water out, I get all the fiber and good benefits of just the leafy greens, not the liquid.
Chicken enchiladas were never so easy, family-pleasing and delicious.
Spinach and Chicken Enchilada Casserole
Ingredients
- 1½ cups chicken shredded cooked
- 4 scallions thinly sliced
- 1 small red bell pepper sliced
- 1½ cups shredded cheese I used Pepper Jack and Monterey Jack
- 1 pkg (10 oz) pkg frozen chopped spinach thawed and squeezed of excess liquid
- 1 can (10 oz) enchilada sauce
- 1 pkg (17 oz log) prepared polenta
Instructions
- Heat oven to 375°F. In a bowl combine chicken, half the scallions and all of the bell pepper, cheese and spinach; set aside. Spread a few tablespoons of enchilada sauce in the bottom of a 1½-qt baking dish.
- Cut polenta into thin rounds less than ¼ inch thick. Place half the rounds in the bottom of the baking dish; top with half the chicken mixture, then the remaining polenta rounds. Cover with the rest of the chicken mixture and pour remaining enchilada sauce over entire dish. Bake until cooked through, about 45 min. Top with remaining scallions.
Notes
Nutrition
You’ll want to click through these other delicious casseroles this month, courtesy of some of my favorite bloggers. They know what’s going on!
Sweet Potato Shepherd’s Pie Casserole from It’s Yummi!
Chicken Tetrazzini Casserole from Barbara Bakes
Chicken Noodle Soup Casserole from Frugal Foodie Mama
Pizza Pasta Casserole from I Heart Eating
Ham & Mac Casserole from Around My Family Table
Green Chile Chicken and Rice Casserole from Bread Booze Bacon
Chicken Noodle Casserole from Kleinworth & Co.
Spinach & Mushroom Alfredo Baked Ziti from It Bakes Me Happy
Chicken Tortilla Casserole from Home.Made.Interest.
Bacon Cheeseburger Tater Tot Casserole Recipe from The Life Jolie Blog
Chicken & Spinach Pasta Bake from The Two Bite Club
Pizza Tortellini Skillet Casserole from Cooking on the Front Burner
Cheesy Chicken Broccoli & Rice Casserole from House of Nash Eats
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe Tara Teaspoon, Originally published in LHJ 05/11, Photography Antonis Achilleos, Food Styling Paul Grimes, Prop Styling Paige Hicks
Bec at It's Yummi says
Omgosh, Tara! I love that you used polenta instead of tortillas! Now I need to calculate the Weight Watchers points for this recipe, because it looks awesome.
Tara says
Thanks! It makes it so easy. Ohh I hope it’s great on the WW points scale!
Barbara Schieving says
This looks so easy and delicious!
Tara says
It is! Thanks!
Kat Jeter says
Polenta is one of my favorite things and it doesn’t get used nearly often enough. This looks delicious!
Tara says
I happen to agree! And it’s so easy with the prepared polenta!
Kate says
Looks so good! I love that you used polenta in your casserole! This is such a smart, creative way to use it!
Tara says
Thanks! It’s a nice, easy-to-use alternative to wrapping each enchilada in a corn tortilla!
Ben Myhre says
There are plenty of really great dishes that fall under the category of casserole.
Tara says
Ben, haha, that’s for sure!
abra says
We have been on a serious enchilada kick in my house lately, this would definitely be a welcome addition!
Tara says
Ohh good. I hope you like it as a switch!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks like such an easy, flavorful weeknight meal! Love how you’ve used polenta in such an unexpected way. I’m going to give this one a try soon for sure – YUM!
Tara says
Thanks! It’s a great weeknight meal for sure!
Veena Azmanov says
Oh this sounds so wonderful. I love that you used polenta in this casserole. Spinach sound like a great addition too. Saving for later. Sounds yum !
Tara says
Oh good! I think you’ll like it. I love adding spinach to things to up the veg!
lauren says
Girl you had me at 20 minutes. I love that this has all the warming and comforting flavors of enchiladas but with way less work! I’m all about spinach right now and I’d definitely take a healthy helping of this to get my fix!
Tara says
Yes! Easy, quick and delicious. Not much better than that.
Anne Lawton says
This looks so good! And I love that you used polenta.
Tara says
Thanks! It’s totally fun and delicious
Paige says
Lots of helpful tips in this post along with what looks like a great weeknight meal! I’ve tried sliced polenta with lasagna before, and I’m guessing this is super easy and delicious too!
Tara says
Oh good, thanks. Glad you found it helpful. Great use of sliced polenta in lasagna!
Julie says
Love that this looks both easy and HEALTHY! We don’t really do casseroles because so many are full of highly processed foods or tons of cream of whatever soups. This looks delicious and perfect for our family!
Tara says
I’m with you! No heavy creams here, just tasty, simple food!
Karyl | Karyl's Kulinary Krusade says
I love enchiladas, but I’ve never made them at home because of the work. What a great twist to make it as a casserole, and even better that you use polenta!
Tara says
Exactly! This version is easy and tastes great!
Amanda Mason says
I’ve never cooked with polenta but it sounds delish! I dont even think I’ve had a meal with polenta…so it’s definately time to venture out and try one! Your casserole looks DELISH!
Tara says
Oh it will be a fun food adventure for you!
Amy Nash says
I have never thought to use prepared polenta in this way! You are a genius! I lurve a good casserole and am putting this on my list to try soon! It sounds so good!
Tara says
Haha, you’re sweet. I’m so glad!! Enjoy.
Elena says
I love enchiladas and often make them for my family. But I’ve never had an idea to make an enchilada casserole! What a lovely take on a classic recipe!
Tara says
It’s a great twist, I hope you try it!
Jessica Pinney says
Yasss! I love polenta in anything. It was such a good idea to put it in this dish! Definitely pinning for later…
Tara says
Ah thanks! It’s a good recipe to save and have on hand
Deb @ Cooking on the Front Burner says
I love this for a weeknight dinner!!
Tara says
Awesome thanks!!
puntlandes says
Thank you, Elle!
Mary Bench says
What a great way to bring all those yummy enchilada flavors together! I love the polenta!
Tara says
Makes enchiladas super easy.
Mary Bench says
Enchiladas are a favorite! Love the polenta idea!