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Hearty Tex-Mex Casserole


  • 1  (10-ounce) package frozen chopped spinach, thawed
  • 3  medium-size yellow squash, thinly sliced
  • 1  large red bell pepper, cut into 1/2-inch pieces
  • 1  yellow onion, thinly sliced
  • 2  tablespoons  peanut oil
  • 3  cups  shredded cooked chicken or turkey
  • 12  (6-inch) corn tortillas, cut into 1-inch pieces
  • 1  (10 3/4-ounce) can cream of celery soup, undiluted
  • 1  (8-ounce) container sour cream
  • 1  (8-ounce) jar picante sauce or salsa
  • 1  (4.5-ounce) can chopped green chiles, undrained
  • 1  (1.4-ounce) envelope fajita seasoning
  • 2  cups  (8 ounces) 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-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish. At this point, I worried I screwed it up, because the mixture was VERY thick. However, as it cooked, it loosened up and the consistency was right on.
Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
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