Chicken and Vegetable Fajita Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
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) can of 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) |
Directions:
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 350°F for 30 minutes, add remaining cheese and bake for an additional 5 minutes.
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