Jalapeño Chicken Casserole

• 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

1. Drain spinach well, pressing between paper towels.
2. Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeno; saute until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin.
3. 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.
4. Bake at 350u0b0 for 10 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.
5. Note: For testing purposes only, we used Nacho Cheese Doritos.

butter, onion, green onions, peppers, cream of chicken soup, sour cream, ground cumin, nacho cheese, chicken, fourcheese, green onions

Taken from www.myrecipes.com/recipe/jalapeo-chicken-casserole (may not work)