Jalapeno Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Taken from the Southern Living 2002 recipe collection. Substitute the healthy version of sour cream and cream of chicken soup to cut back some of the fat. Ingredients:
1 (10 oz.) pkg frozen chopped spinach, thawed. |
2 tablespoons butter or margarine |
1 large onion, chopped |
2 green onions chopped |
1 jalapeno peppers, seeded & chopped (wash hands good after handling) |
1 (10 3/4-oz) can cream of chicken soup, undiluted |
1 (8-oz) container sour cream |
1 teaspoon ground cumin |
1 (12 oz) package nacho cheese flavored tortilla chips |
6 cups chopped cooked chicken |
1 (8 oz) package shredded mexican four-cheese blend |
garnish: green onions |
Directions:
1. DRAIN spinach well, pressing between paper towels.
2. MELT butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeno; saute until tender.
3. Remove skillet from heat; stir in spinach , soup, sour cream and ground cumin.
4. LAYER half each of tortilla chips, chicken, spinach mixture and cheese in a lightly greased 13 X 9 inch baking dish. Repeat layers, ending with spinach mixture.
5. Bake at 350 degrees F. for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.
6. Enjoy!!
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