Recipes from Pilgrim's Kitchen

• 6 cups (32 oz) Pilgrim’s Pride chicken breasts, cooked & diced
• 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 & chopped (more to taste)
• 1 can (10.8 oz) cream of chicken soup, undiluted
• 1 cup (8.1 oz) sour cream
• 1 teaspoon ground cumin
• 1 (12-ounce) package nacho cheese-flavored tortilla chips
• 1 (8-ounce) package shredded Mexican four-cheese blend

Melt butter in a large skillet over medium heat. Add chopped onion, green onions, and jalapeno peppers; sauté 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 11x9-inch baking dish. Repeat layers, ending with spinach mixture.

Bake at 350° for 15 minutes; sprinkle evenly with remaining cheese, and bake 10 more minutes or until cheese is melted. Garnish, if desired.

Note: Other flavored tortilla chips may be used.

Serves 8-10.