Jalapeno Chicken

• chicken, cooked and diced
• 6 medium green chilies, diced
• 1 medium onion, diced
• garlic
• 2 Tbsp. salad oil
• 1/4 tsp. cumin
• 1/2 tsp. salt
• 1 (10 oz.) frozen spinach
• 1 can cream of chicken soup
• 1 pt. sour cream
• 1 (8 oz.) tortilla corn chips, crushed
• 2 c. shredded Monterey Jack cheese
• paprika

1. Remove stems and seed from chilies (reserve 1 for garnish). In 10-inch skillet in salad oil, cook chilies, onion and garlic until tender.
2. Stir in cumin and cook 1 minute.
3. Stir in soup, salt, spinach and break up spinach with fork.
4. Cover and simmer until spinach is cooked.
5. Stir in chicken and sour cream and heat through.

chicken, green chilies, onion, garlic, salad oil, cumin, salt, frozen spinach, cream of chicken soup, sour cream, corn chips, shredded monterey jack cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208465 (may not work)