Preparation:
Heat oil in medium skillet. Add onion and saute until softened. Add chopped tomatoes and chilies and cook for two minutes.
Transfer onion mixture to large bowl and add spinach. Mix well. Stir in remaining ingredients except for tortilla chips and mix well. Season with salt and pepper.
Spoon into pam-sprayed shallow baking dish. (can be refridgerated for up to 2 days at this point. Return to room temperature before baking.)
Bake at 400 until bubbly and lightly browned, about 30 minutes.
Serve hot with tortilla chps. |
