Spinach & Chicken Enchilada Bake
1 ½ cups shredded cooked chicken
4 scallions, thinly sliced
1 small red bell pepper, sliced
1 ½ cups shredded cheese
10 oz. Pkg. Frozen chopped spinach, thawed and squeezed dry
10 oz. Can enchilada sauce
17 oz. Log prepared polenta
Preheat oven to 375. Combine chicken, half the scallions, all the bell pepper, cheese, and spinach; set aside. Spread a few tablespoons of the enchilada sauce on the bottom of a 1 ½ quart baking dish. Cut the polenta into thin rounds less than 1/4” thick. Place half the rounds on the bottom of the baking dish; top with half the chicken mixture. Top chicken mixture with remaining polenta, spread remaining chicken mixture on top of polenta. Pour remaining enchilada sauce over the entire dish. Bake until cooked through, about 45 minutes. Top with remaining scallions.
