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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |