Tex-Mex Squash Chicken Casserole
A flavorful Tex-Mex squash chicken casserole combining tender chicken, spinach, bell peppers, and cheese with a spicy picante sauce, perfect for a hearty family dinner.
Ingredients
- 10 oz. frozen chopped spinach
- 1 large red or green bell pepper
- 2 tsp. peanut oil
- 12 (6-inch) corn tortillas, cut to 1-inch pieces ⓘ
- 4 1/2 oz. can chopped green chiles ⓘ
- 2 cups shredded sharp cheddar cheese, divided ⓘ
- 3 med. yellow squash, sliced ⓘ
- 1 small yellow onion, sliced ⓘ
- 3 cups shredded cooked chicken or turkey ⓘ
- 10 oz. can cream of celery soup ⓘ
- 8 oz. jar picante sauce ⓘ
- 1/4 oz. envelope dry fajita seasoning
Instructions
- Drain the spinach, pressing between paper towels to remove excess moisture.
- Saute the sliced yellow squash, chopped bell pepper, and sliced onion in 2 teaspoons of peanut oil in a large skillet over medium-high heat for 6 minutes.
- Remove from heat.
- Stir in the drained spinach, shredded cooked chicken, chopped green chiles, cream of celery soup, picante sauce, dry fajita seasoning, and 1 1/2 cups of shredded cheddar cheese.
- Spoon the mixture into a lightly greased 13x9-inch baking dish.
- Bake at 350°F (175°C) for 30 minutes.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top and bake for an additional 5 minutes until cheese is melted and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding black beans or corn to the mixture. If you don’t have peanut oil, olive oil works well as a substitute. For a spicier kick, you can use diced jalapeños or a spicier salsa. If you're short on time, pre-cooked rotisserie chicken can be a great time-saver.
Serving Suggestions
This Tex-Mex Squash Chicken Casserole pairs beautifully with a fresh side salad or tortilla chips. For added flavor, serve with a dollop of sour cream or guacamole on top. It also complements well with other Mexican recipes, such as Mexican Lime Chicken or Enchilada Suiza, for a festive meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place servings in the microwave or oven until heated through, adding a splash of water or broth if it seems dry. You can also freeze leftovers for up to 2 months; just thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Squash Chicken Casserole contains roughly 1187 calories, with 53g protein, 41g carbohydrates, and 92g fat. It is an excellent source of calcium (118% of the Daily Value), protein (106% of the Daily Value), and vitamin A (93% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1761mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it until wilted before adding it to the casserole. You'll need about 6 cups of fresh spinach to equal the 10 oz. of frozen chopped spinach.
What can I use instead of corn tortillas?
If you prefer, flour tortillas can be used as a substitute for corn tortillas. Alternatively, you can layer the casserole without tortillas for a low-carb version, using additional vegetables to create a heartier filling.
How can I make this dish vegetarian?
To make this casserole vegetarian, simply omit the chicken and replace it with more vegetables or beans for protein. You can use a plant-based cream soup or make your own with vegetable broth and cashew cream for a creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).