Mexi Chicken Or Turkey-spinach Jalapeno Tortilla Casserole

Total Time: 48 mins Preparation Time: 25 mins Cook Time: 23 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 set oven to 375 degrees.
• 2 grease a 13 x 9-inch baking dish.
• 3 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.
• 4 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).
• 5 sprinkle half of the tortilla chips into the bottom of the baking dish.
• 6 then sprinkle half each cooked chopped chicken, hot chicken soup/spinach mixture, then half of the shredded cheese (use as much cheese as desired).
• 7 repeat the layers ending up with the spinach mixture on top.
• 8 bake for about 15 minutes uncovered.
• 9 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.
• 10 sprinkle the top with more chopped green onions before serving if desired.