6 cups meat from a rotisserie chicken cooked chopped
10.8 ounce cream of chicken soup undiluted canned
10 ounce pkt spinach frozen thawed chopped
2 green onions chopped
10 servings garnish: green onions
1 teaspoon ground cumin
2 jalapeño peppers seeded chopped
1 large onion chopped
8 ounce mexican four-cheese blend shredded
8 ounce cup heavy whipping cream sour
Equipment
frying pan
paper towels
oven
baking pan
Directions
Drain spinach well, pressing between paper towels.
Melt butter in a large skillet over medium heat.
Add chopped onion, green onions, and jalapeo; 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.
