|
||||
| 1 | 10-ounce | packages frozen chopped spinach, thawed | ||
| 3 | medium | yellow squash, thinly sliced | ||
| 1 | small | yellow onion, thinly sliced | ||
| 1 | large | red bell pepper, cut into 1/2" pieces | ||
| 2 | tablespoon | olive oil | ||
| 3 | cups | shredded cooked chicken or turkey | ||
| 12 | 6-inch | corn tortillas, cut into 1" pieces | ||
| 1 | 10.75 ounce | can of cream of celery soup, undiluted | ||
| 1 | 8-ounce | container sour cream | ||
| 1 | 8-ounce | jar picante sauce | ||
| 1 | 4.5-ounce | can of chopped green chiles, undrained | ||
| 1 | 1.4-ounce | envelope fajita seasoning ** | ||
| 2 | cups | shredded sharp cheddar cheese, divided | ||
 |
||||||||||||||||||||||||
| Drain spinach well, pressing between paper towels; set
aside.
Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1-1/2 cups cheese. Spoon into a lightly greased 13- x - 9-inch baking dish. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes. Serves 8 people. ** Fajita Seasoning
|
