KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
THIS IS MY FAVORITE VERSION
• 1 (10-ounce) package frozen chopped spinach, thawed
• 2 tablespoons butter or margarine
• 1 large onion, chopped
• 2 jalapeño peppers, seeded and chopped
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1 (10 3/4-ounce) can nacho cheese soup, undiluted
• 1 soup can of milk
• 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 jalapeño; sauté until tender. Remove skillet from heat; stir in spinach, soup, and milk.
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.
*you can prepare a whole chicken and pull the meat off, or for ease and flavor utilize a rotisserie chicken from the grocery store
|
1st Keep
 SEEKAYE5
|
Comments