| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (4 oz) diced jalapeno.s |
| 2 | tb | Oil |
| 1 | md | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Cumin |
| 1 | cn | (10 3/4 oz) condensed cream of chicken soup |
| 1 | pk | (10 oz) frozen chopped spinach |
| 1/2 | ts | Salt |
| 3 | Boneless; skinless chicken breasts, cooked and diced, (up to 4) | |
| 2 | c | Sour cream |
| Corn chips; (amount based on preference) | ||
| Monterey jack or Jalapeno cheese; grated, (amount based on preference) |
INSTRUCTIONS
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@aol.com> on May 8, 1998
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