Jalapeno Chicken Casserole

Jalapeno Chicken Casserole 1 (10-ounce) package frozen chopped spinach, thawed 2 tablespoons butter 1 large onion, chopped 2 scallions, 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 (see Note) 1 (8-ounce) package shredded Mexican four-cheese blend Preheat oven to 350 degrees F. Drain spinach well, pressing between paper towels. Melt butter in a large skillet over medium heat. Add chopped onion, scallions, and jalapeno peppers; saute 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 9- x 13- inch baking dish. Repeat layers, ending with spinach mixture. Bake 45 minutes; sprinkle evenly with remaining cheese, and bake an additional 5 minutes or until cheese melts. Notes Two store-bought rotisserie chickens should yield enough chicken for this recipe.