Jalapeno chicken

Yield: 1 Servings

Measure Ingredient
1 can (4 oz) diced jalapeno’s
2 tablespoons Oil
1 medium Onion; chopped
1 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 Boneless; skinless chicken breasts, cooked and diced, (up to 4)
2 cups Sour cream
Corn chips; (amount based on preference)
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

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