Prep 30 mins
Cook 35 mins
A nice Tex Mex casserole dish inspired by a Southern Living recipe. This dish has something for everyone, plenty of vegetables, a little spice for those who enjoy Mexican food, and chicken mixed in with crunchy corn tortilla strips.
- 1 (10 ounce) package spinach (thawed with water squeezed out)
- 3 medium squash (thinly sliced)
- 1 large red bell peppers or 1 large green bell pepper (chopped)
- 1 small onion (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) can cream of celery soup
- 1 (8 ounce) container sour cream (light works fine)
- 1 (8 ounce) jar picante sauce
- 1 (4 ounce) canof chopped green chilies (undrained)
- 1 (1 1/2 ounce) envelope fajita seasoning mix
- 2 cups of shredded monterey jack pepper cheese or 2 cups Mexican blend cheese (divided)
- Preheat oven to 350 °F.
- 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.
I just made this for dinner, it was great! I used 2 small butternut squash as the 3 med squash, and used canned chicken instead of fresh. If you didn't know any better you wouldn't think it had all the veggies in it. So for all those "must have meat, to be a real dinner" husbands out there, they will love it. I will make this again.