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1 (10 oz.) pkg. frozen chopped spinach, thawed
3 medium size yellow squash, thinly sliced
1 large red pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbsp. peanut oil
3 c. shredded cooked chicken or turkey
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1 (8 oz.) sour cream
1 (8 oz.) jar picante sauce
1 (4.5 oz.) can chopped green chilies (undrained)
1 (1.4 oz.) envelope fajita seasoning
2 c. (8 oz.) shredded sharp Cheddar cheese, divided

Drain chopped spinach well, pressing between paper towels to
remove excess moisture. Sauté squash, bell pepper and onion in hot
oil in a large skillet over medium heat 6 minutes or until tender.
Remove from heat. Stir in spinach, chicken, next 6 ingredients and
1 1/2 cups cheese. Spoon into lightly greased 13 x 9-inch baking
dish. Bake at 350 degrees for 30 minutes. Sprinkle evenly with remaining
1/2 cup cheese and bake 5 more minutes.

Note: Reduced sodium, reduced fat cream of celery soup, light
sour cream and reduced fat sharp Cheddar cheese may be
substituted. Yields 6 to 8 servings.

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