1 8 oz. jar Epicurean’s Delight Jalapeño Marinated Garlic, drained and sliced
2 cups cooked & shredded chicken
1 onion, diced & sautéed
10 oz. package chopped, frozen spinach, thawed
1 small can tomato paste
1 can chopped tomatoes
1 can Ro-Tel tomatoes
Salt & Pepper, to taste
2 cans cream of poblano soup
8 ounces sour cream
1 cup heavy cream
1 teaspoon Garlic Sprinkles
20 corn tortillas
1 pound Monterrey Jack cheese
1/2 pound Feta cheese, crumbled
In a large bowl, combine garlic, chicken, onion, spinach, and all three tomato products.
Season with salt and pepper.
In a separate bowl combine the soup, sour cream, heavy cream, and Garlic Sprinkles.
Place half of the tortillas on the bottom and sides of a three quart casserole
baking dish.
Spoon the chicken mixture on top of the tortillas followed by the Feta cheese.
Cover with more tortillas. Cover with the soup mixture and then the
Monterrey Jack cheese.
Bake in a 350ºF. oven for 45-55 minutes. Allow to cool some before serving.
( Note: This is best if made ahead of time and refrigerated or frozen )
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