Chicken Spinach Casserole - cooking recipe

Ingredients

4 boneless chicken breasts
1 lb washed and chopped fresh spinach
1 large chopped yellow onion
1/4 cup margarine
1 cup sour cream (fat free works fine)
2 cups chopped green chilies (canned ones are fine)
12 ounces grated cheddar cheese
12 ounces grated monterey jack cheese
10 -12 6-inch corn tortillas
1 teaspoon cumin
1 teaspoon garlic powder

Preparation

Poach the chicken breasts 15-20 minutes in a saucepan with enough water to cover chicken.
Allow the chicken breasts to cool.
Cut chicken into bite size pieces, and set aside.
Melt margarine in a large pan, and saute onion.
Add spinach to the pan and cover allowing spinach to steam in the pan 5-10 minutes.
Add the chilies, sour cream, chicken, cumin and garlic powder.
Mix thoroughly.
Line a greased casserole dish with a layer of tortillas, cover tortillas with a layer of chicken filling followed by a layer of cheddar cheese and Monterey Jack chees.
Continue layering in this manner ending with a layer of tortillas covered by a layer of cheese.
Bake in a preheated 350 degree oven for 30 minutes.