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!
1½cupsshredded cheeseI used Pepper Jack and Monterey Jack
1 pkg(10 oz) pkg frozen chopped spinachthawed and squeezed of excess liquid
1 can(10 oz) enchilada sauce
1pkg (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
Some enchilada sauces are spicier or sweeter than others, so taste-test a few to find your favorite.