Can I use chicken thighs instead of chicken breasts?

Yes, any type of cooked chicken can be used in this recipe. Just be sure to shred or dice it before adding it to the casserole dish.

Can you substitute flour tortillas or corn tortillas for the tortilla chips, or would it be too soggy?

Feel free to use any kind of tortillas or tortilla chips you like best. They all work great for this dish.

Servings: Serves 6-8 1x

2 tablespoons butter
1 medium red bell pepper, diced (1 cup) – diced pretty small
½ medium yellow onion, diced (1 cup) – diced pretty small
3 garlic cloves, minced
2 tablespoons all-purpose flour (use gluten-free if needed)
1 ¼ cup chicken broth (store bought or homemade)
1 (10-ounce) can diced tomatoes with chilis (such as Rotel)
1 (4-ounce) can diced green chiles
½ cup plain yogurt (may substitute sour cream)
1 ¾ cup shredded cheddar cheese, divided
3 cups of baby spinach leaves (about 2 handfuls)
2 ½ – 3 cups cooked chicken breast or thighs, shredded or diced
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon fine salt
¼ teaspoon black pepper
4 ounces (4 cups) yellow tortilla chips, divided
Optional for serving: crushed chips, sour cream, pico de gallo, sliced green onion, diced avocado, lime wedge, and sliced jalapeño

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Preheat the oven to 375°F.
In a large skillet over medium high heat, add the butter. Once melted and hot add the peppers, onions, and garlic. Saute for about 10 minutes until soft.
Add the flour and stir until vegetables are evenly coated.
Stir in the broth. Allow the broth to come to a simmer. Continue to stir and cook until a gravy consistency is achieved. Reduce heat to low.
Next add the tomatoes, green chilis, yogurt, ¾ cup cheese, spinach, chicken, chili powder, cumin, salt, and pepper. Stir until well combined, cheese is melted and spinach is wilted. Remove from heat.
Mist a 9×13 baking glass or ceramic dish with cooking spray.
Take 2 ounces (about 2 cups) of the chips, roughly break them up, and place them on the bottom of the dish. Then add an even layer of the creamy chicken mixture, about half of it, on top of the chips and repeat with the remaining chips and chicken mixture. Next, top with the remaining 1 cup of cheese.
Transfer to the oven and bake for 12-15 minutes or until bubbly.
Serve with optional toppings such as crushed chips, sour cream, green onion, diced avocado, lime wedge, and sliced jalapeño.