2 to 2 1/2 chicken breasts
4 jalapeno peppers, fresh or canned
1 med. onion
1 clove garlic or 1 tbsp. minced garlic
2 tbsp. oil
1/4 tsp. ground cumin
1 can cream of chicken soup
1 (10 oz.) frozen spinach
1/2 lb. Monterey Jack cheese
1 carton sour cream
1 (10 oz.) pkg. corn chips

Cook chicken, bone cut into small pieces. Dice peppers, onions, garlic. Cook in oil until tender. Stir in cumin, soup and spinach. On low heat, cook until spinach is tender. Add chicken and sour cream. In a 2 quart casserole. Arrange 1/3 cup chips. Top with 1/3 of cheese, 1/2 chicken mixture. Repeat ending with cheese (9x13) pan. Bake 30 minutes.