You may also like
Categories:
butter onion garlic green onions red bell pepper jalapeno peppers chili pepper cream of chicken soup cumin salt nacho cheese chicken
Viewed: 84 - Published at: 8 years agoIngredients
- 1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out any moisture)
- 3 -4 tablespoons butter
- 1 large onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 3 green onions, chopped
- 1 red bell pepper, seeded and finely chopped
- 2 large jalapeno peppers, seeded and finely chopped
- 1 teaspoon dried chili pepper flakes (add in for more heat!) (optional)
- 1 (10 ounce) can cream of chicken soup, undiluted
- 3 -4 teaspoons cumin (or to taste)
- salt and pepper
- 1 (12 ounce) package nacho cheese flavored tortilla chips, divided
- 6 cups cooked chicken, chopped and divided
- 2 -4 cups shredded four-cheese Mexican blend cheese, diided (or to taste)
Method
- Set oven to 375 degrees.
- Grease a 13 x 9-inch baking dish.
- In a skillet melt butter over medium heat; add in chopped yellow onion, green onion, red bell pepper, garlic, jalapeno and chili flakes (if using) saute for about 5-6 minutes or until tender.
- Add in the spinach, undiluted cream chicken soup, sour cream and cumin; mix to combine, then season with salt and pepper; bring to just a simmer then remove from heat (the chicken soup mixture must be hot).
- Sprinkle HALF of the tortilla chips into the bottom of the baking dish.
- Then sprinkle HALF EACH cooked chopped chicken, HOT chicken soup/spinach mixture, then half of the shredded cheese (use as much cheese as desired).
- Repeat the layers ending up with the spinach mixture on top.
- Bake for about 15 minutes uncovered.
- Remove from oven then sprinkle with remaining cheddar cheese; return to oven and continue to bake for another 8 minutes or until the cheese is melted.
- Sprinkle the top with more chopped green onions before serving if desired.
