Yield: 1 Servings
|1 can||(4 oz) diced jalapenos|
|1 medium||Onion; chopped|
|1 \N||Clove garlic; minced|
|1 can||(10 3/4 oz) condensed cream of chicken soup|
|1 pack||(10 oz) frozen chopped spinach|
|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 jalapenos, 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 EntertainerThe Cody Wyoming Cookbook.
Posted to TNT Recipes Digest by WjM 1TNTGT <WjM1TNTGT@...> on May 8, 1998