Avocados are the “icing” on this delicious dish. “Thumbs up” from all my guys and a big THANK YOU from me to them for saving room for dessert so I could enjoy leftovers for lunch.

1-8 oz pkg reduced-fat cream cheese

1-1/2 cup salsa verde (the green stuff)

4 cups coarsely chopped fresh baby spinach

2-10 oz cans chicken breast, drained (or, better yet, 2-1/2 cups of deli-roasted chicken)

12 soft taco-sized flour tortillas

2-10 oz cans mild red enchilada sauce

1/4 cup chunky salsa (the red stuff)

8 oz Pepper Jack cheese, grated

3 cups shredded iceberg lettuce

1 cup diced tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 350 degrees and lightly oil a 9×13 baking dish

2) To large, microwave-safe bowl, add cream cheese; microwave 1 minute to soften; to cream cheese, add: salsa verde, spinach, and chicken; mix well to combine

3) Lay out flour tortillas; divide cream cheese mixture between tortillas, spooning down center of each tortilla; roll tortillas and place, seam-side down, in baking pan

4) In medium bowl, combine red enchilada sauce and chunky salsa; pour sauce over enchiladas; place enchiladas in oven and bake 25 minutes; sprinkle Pepper Jack cheese over enchiladas and bake additional 5 minutes; remove from oven

5) Scatter lettuce, tomatoes, and avocados over enchiladas and serve

Servings: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/22/12.


Junior came home for fall break and, of course, I had to be sure he had three squares a day–and then some (cheesecake drenched in wild berries went over very well). Unfortunately, this casserole gets only three thumbs up since Junior Too wasn’t thrilled about breaking breakfast casserole tradition with my addition of cream cheese (hey, that rhymes!). Not that he didn’t chow down. His expression just didn’t reflect the enthusiasm of his table mates. And, of course, he turned archaeologist and undertook an excavation to find his way past the cream cheese. His loss 🙂

cooking spray (I used olive oil cooking spray)

4 cups cubed sourdough bread

3 cups chopped baby spinach

1/2 red bell pepper, diced

1 large tomato, diced

1/2 onion, diced

1-1/2 cups diced ham

4 oz cream cheese

8 eggs

1 cup half-and-half

1 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp paprika

1 cup finely grated cheddar cheese

1 tbsp minced parsley

1) Preheat oven to 375 degrees and oil a large casserole dish with cooking spray (I used a 12×12″ dish)

2) In large bowl, toss together bread, spinach, red bell pepper, tomato, onion, and ham; evenly spread mixture in casserole dish

3) In small bowl, microwave cream cheese approximately 30 seconds until softened; distribute dollops of cream cheese over casserole

4) In large bowl, beat eggs, half-and-half, salt, pepper, and paprika; pour egg mixture over casserole; bake in oven 50 minutes until casserole puffs up and toothpick inserted in center comes out clean; sprinkle cheddar cheese and parsley over casserole and cook additional 5 minutes until cheese melts; serve

Servings: 6 (although if not for the cream cheese, I believe Junior Too would have come close to turning it into 4 servings)