Chicken Enchilada Casserole

• chicken breastpatted dry24 oz
• whole-wheat tortilla8
• enchilada sauce16 oz
• fresh spinach4 oz
• shredded mexican cheese6 oz
• canola oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the chicken. Pat it dry, then season both sides with the kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Heat the canola oil in an oven-safe skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, until lightly browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate.
3. 3Slice the chicken into thin strips. Wash the board, knife, and your hands with soap and water before continuing.
4. 4Warm the spinach in the same skillet over medium-low heat for 1-2 minutes, until wilted and tender. Stir in half of the enchilada sauce and remove the skillet from the heat.
5. 5Spread a little of the remaining enchilada sauce in the skillet. Tear the tortillas into pieces and layer half of them over the sauce. Add half the chicken, spinach mixture, and cheese. Repeat the layers, then pour the remaining sauce over the top and sprinkle with the remaining cheese.
6. 6Bake at 375F for 18-22 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let the casserole stand for 3-4 minutes before serving.