Jalapeno Chicken Casserole

My family is not a huge fan of casseroles, but they really like this one.

Jalapeno Chicken Casserole

1 (10 ounce) pkg. frozen chopped spinach, thawed and drained well
2 Tablespoons butter
1 large onion, chopped
1 green onions, chopped
2 jalapeno peppers, seeded and chopped (I use pickled ones and they work fine)
1 (10 ounce) can cream of chicken soup, undiluted
1 (8 ounce) container sour cream
1 teaspoon ground cumin
1 (12 ounce) pkg. nacho cheese tortilla chips, crushed
6 cups cooked, chopped chicken
1 cup shredded cheese

Melt butter in a large skillet over medium heat. Add chopped onion, green onion, and jalapeno; saute until tender. Remove skillet from heat; stir in spinach, soup, sour cream, and ground cumin. Layer half each of tortilla chips, chicken, spinach mixture, and 1/3 of the cheese in a lightly greased 13x9 baking dish. Repeat layers, ending with spinach mixture. Bake at 350 degrees for 10 minutes; sprinkle evenly with remaining cheese and bake 10 minutes more or until cheese is melted.