Chicken and Vegetable Fajita Casserole

Mexican Online Only addedJuly 2015

• 1 ⨯ 10-ounce package spinach (thawed with water squeezed out)
• 3 medium squash (thinly sliced)
• 1 large red or green bell pepper(chopped)
• 1 small onion (chopped)
• 2 tablespoons cooking oil
• 3 cups cooked shredded chicken
• 2 – 3 cups tortilla chips, broken into 1-inch pieces
• 1 ⨯ 10-ounce can cream of mushroom soup
• 1 ⨯ 8-ounce container sour cream (light works fine)
• 1 ⨯ 8-ounce jar picante sauce
• 1 ⨯ 4-ounce can of chopped green chilies (undrained)
• 1 envelope fajita seasoning mix
• 2 cups shredded Monterey Jack pepper or Mexican blend cheese (divided)
• salt and pepper, to taste

1. Sauté squash, bell pepper, and onion until tender crisp.
2. Set aside.
3. Stir in spinach, chicken and next 6 ingredients, including tortilla strips.
4. Stir together.
5. Add 1½ cups of cheese and stir until melted.
6. Spoon into a lightly greased 13 ⨯ 9 inch rectangular pan.
7. Bake at 350°F for 30 minutes, add remaining cheese and bake for an additional 5 minutes.