Tex-Mex Squash Chicken Casserole

• 1 (10 oz.) frozen chopped spinach
• 1 lg. red or green bell pepper
• 2 tsp. peanut oil
• 12 (6 in.) corn tortillas cut to 1 in.
• 1 (4 1/2 oz.) can chopped green chiles
• 2 c. shredded sharp cheddar cheese, divided
• 3 med. yellow squash, sliced
• 1 small yellow onion, sliced
• 3 c. shredded cooked chicken or turkey
• 1 (10 oz.) can of cream of celery soup
• 1 (8 oz.) jar picante sauce
• 1 (1/4 oz.) envelope dry fajita seasoning

1. Drain spinach, pressing between paper towels.
2. Saute squash, bell pepper, onion in hot oil in a large skillet over med. high heat for 6 minutes.
3. Remove from heat.
4. Stir in spinach, chicken, next 6 items and 1 1/2 c. cheese.
5. Spoon into lightly greased 13 X 9 baking dish.
6. Bake at 350u0b0 for 30 minutes.
7. Sprinkle remaining 1/2 cheese on top and bake 5 more minutes.

spinach, red, peanut oil, corn tortillas, green chiles, cheddar cheese, yellow squash, yellow onion, chicken, cream of celery soup, picante sauce, fajita seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84246 (may not work)