I make this as a way to get my nieces and husband to eat their vegetables. The creamy entree will fill you up.
—CRYSTAL KOLADY HENRIETTA, NY
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 12 SERVINGS
2 large onions, chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons butter
6 cups cubed cooked turkey
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Monterey Jack cheese
1 package (12 1/2 ounces) nacho tortilla chips, crushed
4 green onions, sliced
1. Preheat oven to 350°. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in turkey, soup, sour cream and spinach. In a greased 13x9-in. baking dish, layer half the turkey mixture, cheese and tortilla chips. Repeat layers.
2. Bake, uncovered, for 25-30 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with green onions.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.