Oh my lord, this is so good! Satisfies every part of my body!

– 3 cups cooked chicken, shredded
– 9-12 corn tortillas
– 2 cups fresh spinach, roughly chopped
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz.) black beans, drained and rinsed
– 1 can (10 oz.) diced tomatoes with green chilies
– 2 cups shredded Mexican cheese blend
– 1 cup chicken broth
– 1 cup sour cream
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Sliced avocado (optional, for garnish)

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

2. Heat a sauté pan over medium heat. Add onions and garlic, cooking until translucent, then add the spinach and cook until just wilted. Remove from heat.

3. In a large bowl, mix the sautéed vegetables, chicken, black beans, diced tomatoes with their juices, sour cream, chicken broth, cumin, chili powder, paprika, salt, and pepper until well combined.

4. Layer the bottom of the prepared baking dish with a spread of the chicken mixture. Cover with a layer of corn tortillas, followed by a sprinkle of the shredded cheese. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.

5. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.

6. Let the casserole stand for 5 minutes before serving. Garnish with fresh cilantro and optional avocado slices.