Charlene's Recipe

Chicken Taco casserole

Category: Casseroles and Skillets

Serves 6

Nonstick cooking spray
12 oz chicken breast strips for stir frying
2 cloves of garlic, minced
1 tsp chili powder
2 tsp canola oil
1 medium onion, halved and thinly sliced
1 medium red or green sweet pepper, seeded and chopped
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 cups purchased salsa
4 (6 inch) corn tortillas, coarsely torn
3 oz reduced fat Monterrey Jack cheese, shredded (3/4 cup)
1/2 cup cherry tomatoes, chopped (optional)
1/2 avacado, pitted, peeled and chopped (optional)
fresh cilantro leaves (optional)

Preheat oven to 350 F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium high heat. In a medium bowl, toss together chicken, garlic and chili powder. Add to hot skillet. Cook for 4-6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.
Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.