Recipe(tried): Chicken Spinach Enchilada Casserole (repost)

This was originally posted by Gina, FL. It's delicious. I use less cheese, about 16 oz total, and add a bit of hot sauce depending on the heat of the chillis I have.

CHICKEN SPINACH ENCHILADA CASSEROLE
From: Gina,Fla
Makes 6 servings

2 chicken breasts
1/2 large coarsely chopped onion
1/2 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. butter
1/2 lb. fresh spinach
1 cup chopped green chili pepper (or to taste)
1 cup sour cream
1/2 tsp. ground cumin
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3 or 4 large flour tortillas
GARNISHES:
Diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, red bell pepper and garlic in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes.

Add the chili pepper, sour cream, chicken and cumin; blend well.

Line a greased casserole (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses.

Bake at 350 degrees F for 30 minutes.

Top with all the garnishes listed. Delicious!!