Jalapeno Chicken Casserole

Jalapeno Chicken Casserole
From Southern Living Magazine

1 (10-ounce) package frozen chopped spinach, thawed
2 tablespoons butter or margarine
1 large onion, chopped
2 green onions, chopped
2 jalapeno peppers, seeded and chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1 teaspoon ground cumin
1 (12-ounce) package nacho cheese-flavored tortilla chips
6 cups chopped cooked chicken
1 (8-ounce) package shredded Mexican four-cheese blend
Garnish: green onions

Drain spinach well, pressing between paper towels.
Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalape�o; saut� until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.

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.

Bake at 350 for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.

Note: For testing purposes only, we used Nacho Cheese Doritos.
Yield: Makes 8 to 10 servings
Southern Living, MARCH 2002

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