Chicken and Vegetable Fajita Casserole

• 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)

1. Preheat oven to 350 F.
2. Brush tortilla strips with cooking oil and bake 5-8 minutes until light brown.
3. Set aside.
4. Saute squash, bell pepper, and onion until tender crisp.
5. Set aside.
6. Stir in spinach, chicken and next 6 ingredients, including tortilla strips.
7. Stir together.
8. Add 1 1/2 cups of cheese and stir until melted.
9. Spoon into a lightly greased 13 x 9 inch rectangular pan.
10. Bake at 350F for 30 minutes, add remaining cheese and bake for an additional 5 minutes.

water, red bell peppers, onion, cooking oil, chicken, corn tortillas, cream of celery soup, sour cream, picante sauce, green chilies, fajita seasoning mix, pepper cheese

Taken from www.food.com/recipe/chicken-and-vegetable-fajita-casserole-60951 (may not work)