Jalapeno Chicken Casserole
By Fleur de lis
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Ingredients
- 1 package frozen chopped spinach
- 2 Tbsp butter
- 1 large onion, chopped
- 2 green onions, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 can cream of chicken soup, undiluted
- 1 8 oz container of sour cream
- 1 tsp ground cumin
- 1 12 oz package nacho cheese flavored tortilla chips or regular tortilla chips
- 6 cups cooked chopped chicken
- 1 8 oz bag of shredded Mexican blend cheese
- Garnish with green onions
Details
Preparation
Step 1
Drain spinach well pressing between paper towels. Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeno; saute until tender.
Remove skillet from heat and stir in spinach, soup, sour cream, and ground cumin.
Layer half each of tortilla chips, chicken, spinach mixture and cheese in a lightly greased 9 x 13 baking dish.
Repeat layers, ending with spinach mixture
Bake at 350 for 10 min; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.
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