Ingredients:
1 (10 ounce) packages spinach ( thawed with water squeezed out)
3 medium squash ( thinly sliced)
1 large red bell peppers or 1 large green bell peppers ( chopped)
1 small onions ( chopped)
2 tablespoons cooking oil
3 cups of cooked shredded chicken
12 6-inch corn tortillas, cut into 1 inch pieces
1 (10 3/4 ounce) cans cream of celery soup
1 (8 ounce) containers sour cream ( light works fine)
1 (8 ounce) jars picante sauce
1 (4 ounce) cans of chopped green chilies ( undrained)
1 (1 1/2 ounce) envelopes fajita seasoning mix
2 cups of shredded monterey jack pepper cheese or 2 cups Mexican blend cheese ( divided)
Directions:
Preheat oven to 350FF.
Brush tortilla strips with cooking oil and bake 5-8 minutes until light brown.
Set aside.
Saute squash, bell pepper, and onion until tender crisp.
Set aside.
Stir in spinach, chicken and next 6 ingredients, including tortilla strips.
Stir together.
Add 1 1/2 cups of cheese and stir until melted.
Spoon into a lightly greased 13 x 9 inch rectangular pan.
Bake at 350 F for 30 minutes, add remaining cheese and bake for an additional 5 minutes.
Servings: 6-8
Time preparation: 30 min.
Time total: 65 min.