Jalapeno Chicken Casserole

By Fleur de lis

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

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.