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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âI make this as a way to get my nieces and husband to eat their vegetables.â This creamy entree will fill you up fast. âCrystal Kolady, Henrietta, New York Ingredients:
2 large onions, chopped |
2 jalapeno peppers, seeded and chopped |
2 tablespoons butter |
6 cups cubed cooked turkey |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cups (16 ounces) sour cream |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded monterey jack cheese |
1 package (12-1/2 ounces) nacho tortilla chips, crushed |
4 green onions, sliced |
Directions:
1. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in the turkey, soup, sour cream and spinach. In a greased 13-in. x 9-in. baking dish, layer half of the turkey mixture, cheese and tortilla chips. Repeat layers.
2. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Sprinkle with green onions. Yield: 12 servings.
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