Chicken Enchilada Casserole

It's been awhile since we've updated ATE; and for that I apologize. We've all been busy getting back into the swing of things with the New Year, and of course the football playoffs.
Our most devoted follower and honorary member of ATE, Thaddeus Foucher had a birthday last week. We celebrated in true ATE fashion, with a delicious lunch in the office.
Peggy made her soon-to-be-famous and now requested salad with every kind of vegetable imaginable (hold the beets if Amy's eating it). She discovered her new favorite salad dressing: Trader Joe's "Trader Giotto's Balsamic Vinaigrette" and has perfected Stefanie's cornbread crouton recipe. Peggy's smart enough to always make extra croutons for snacking on... they are truly DELICIOUS!

Along with Peggy's salad we had my Chicken Enchilada Casserole. I call it a cassarole only because I'm too lazy to stuff and roll the tortillas like a traditional enchilada dish. By cubing the tortillas and mixing everything together, you save time and I think everything tastes the same. *Funny little side note* I've had only men complain that the casserole is not as tasty as the hand rolled enchiladas. The women don't seem to notice a difference. I'm thinkin it's because the women can appreciate the time I save... just sayin.

INGREDIENTS:
8oz sour cream
1 small can chicken stock
1 cup instant rice - uncooked
1 bunch green onions
Jar of your favorite salsa
1 package frozen chopped spinach - thawed and drained or a 1/2 lb cooked fresh spinach
2-3 cooked chicken breasts, or the meat off a prepared rotisserie chicken from the grocery store
16oz shredded mexican blend cheeses
1 large can of green enchilada sauce
salt & pepper
12 corn tortillas

INSTRUCTIONS:

Mix together in a large mixing bowl the chicken stock, rice and sour cream.

Chop the onions and add to the rice mixture.

Shred the chicken and the spinach and cool if necessary. Add to rice mixture.

Cube the tortillas into approximately 1 1/2" squares and toss with a little bit of the green sauce to coat.

Mix half of the cheese, 1/3 of the sauce and 1/3 of the salsa in with everything else. Add salt and pepper to taste.

Coat a large casserole dish with the enchilada sauce.

Toss everything into the dish.

Cover with remaining sauce and cheese.

Bake at 350 until the cheese is bubbly and the cassarole is hot all the way through.

The picture doesn't do this dish justice. It actually looks kind of nasty. But trust me, it's DELICIOUS.