2 boxes frozen chopped spinach, thawed and drained
1/2 finely chopped onion
3 diced jalapenos
2 cans green chilies
4 cloves minced garlic
2 cans artichoke hearts, drained
2 sticks butter
2 packages cream cheese
1/4 cup red wine vinegar
1 large container sour cream
2 cups grated monterey jack cheese
1 1/2 cups parmesean cheese
1/2 cup heavy whipping cream
4 diced tomatoes
2 tsp cayenne pepper
1 lb chicken, boiled and chopped
4 pie crusts with tops
Preheat the oven according to pie crust box directions.
Saute spinach, onion, jalapenos, chilies, garlic, and artichoke hearts in butter.
Remove from heat and mix with the cream cheese, vinegar, sour cream, cheeses,whipping cream, tomatoes, cayenne, and chicken.
Stuff into pie crusts and put the tops on. Crimp the edges with a fork, and then poke a few holes in the pie crust top with the fork.
Bake according to time indicated on the pie crust box.
