Ingredients
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1 onion, chopped
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2 tablespoons margarine
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1 (10 ounce) package frozen spinach, thawed and drained
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1 (8 ounce) sour cream
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2 (10 ounce) cans cream of chicken soup, undiluted
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1/2 teaspoon salt
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1 teaspoon ground cumin
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1 (12 ounce) package nacho cheese flavored tortilla chips, slightly crushed
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4 -5 cups cooked chicken breasts
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1 (8 ounce) package shredded Mexican blend cheese
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1 bunch fresh green onion, chopped
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6 jalapenos, seeded, and chopped
Instructions
- Cook chicken breasts until done.
- In a large skillet saute onions in margarine.
- Drain spinach by using several paper towels to squeeze all water out of spinach.
- Add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well.
- In a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1/2 cheese.
- Repeat layers again , but without the cheese.
- Bake covered at 350 degrees for 40 minutes.
- Uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.