Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (4 oz) diced jalapenos |
| 2 tablespoons | Oil |
| 1 medium | Onion; chopped |
| 1 \N | Clove garlic; minced |
| ¼ teaspoon | Cumin |
| 1 can | (10 3/4 oz) condensed cream of chicken soup |
| 1 pack | (10 oz) frozen chopped spinach |
| ½ teaspoon | Salt |
| 3 \N | Boneless; skinless chicken breasts, cooked and diced, (up to 4) |
| 2 cups | Sour cream |
| \N \N | Corn chips; (amount based on preference) |
| \N \N | Monterey jack or Jalapeno cheese; grated, (amount based on preference) |
Heat oil and cook jalapeno’s, onion and garlic until tender, stirring occasionally. Stir in cumin and cook one minute. Stir in soup, spinach and salt. Bring to a boil while breaking up spinach with fork. Reduce heat and simmer until spinach is cooked. Stir in chicken and sour cream and heat thoroughly. Remove from heat. In a large casserole, layer corn chips, cheese and chicken mixture. Repeat layers ending with the cheese. Bake at 350 for 30 minutes until mixture is heated.
Notes: I make this recipe for my family all of the time. It is also requested whenever we do get-togethers and parties.
Recipe from: The Great Entertainer—The Cody Wyoming Cookbook.
Posted to TNT Recipes Digest by WjM 1TNTGT <WjM1TNTGT@...> on May 8, 1998