| 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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