1cupchopped spinachpartially defrosted so that it crumbles easily
2cupscooked chickendiced
3flour tortillaslow-carb or whole wheat
15ounceGreat Northern beans1 can, rinsed and drained
1 ½cupsMonterey Jack Cheeseshredded
1bunch green onionssliced
Instructions
Preheat oven to 350 °F.
Combine sour cream, milk, cumin, and green chilies in a small bowl.
Remove a quarter cup of the combined mixture and set aside.
Add spinach to the remaining mixture and stir to combine.
Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
Spread half of the white sauce (about ¾ cup) over the tortilla.
Layer over the sauce mixture: half of the chicken, half of the Great Northern beans, ½ cup shredded cheese, and 2 Tablespoons of green onion.
Place a flour tortilla on top and repeat steps 6 and 7.
Place a flour tortilla on top.
Spread remaining white sauce mixture and ½ cup shredded cheese on top.
Garnish with green onion.
Cover with aluminum foil and bake for 30 minutes,
Remove foil and bake for 10 minutes more or until cheese is melted.
Allow the pie to set for about 5 minutes before serving.
Video
Notes
To make ahead and freeze, assemble the recipe through step 11. Wrap and store in the freezer for up to two months. When you are ready to enjoy it, defrost in the refrigerator for approx. 24 hours and then cook according to directions.
Assembled pie can be cooked from frozen. Use a meat thermometer and cook until the internal temperature reaches 145 °F. Cooking from frozen may double the cooking time.
Cooked chicken options - You'll need cooked chicken to make this recipe. Use leftovers, rotisserie chicken, or make extra Baked Lemon Pepper Chicken. Shred with two forks or dice into cubes.
Need to double the recipe? Make two cake pans OR layer two tortillas side by side in a 9 x 13 casserole dish.
If you're counting carbs, here are a few suggestions to cut them down for this recipe:
Use low-carb or no-carb flour tortillas. (That's what we did!)
Replace beans with more vegetables, like zucchini or cauliflower.