Chicken Taco Casserole
INGREDIENTS
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Nonstick cooking spray 12
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ounces chicken breast strips for stir-frying 2
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cloves garlic, minced 1
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teaspoon chili powder 2
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teaspoons canola oil 1
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medium onion, halved and thinly sliced 1
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medium red or green sweet pepper, seeded and chopped 1
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10 ounce package frozen chopped spinach, thawed and squeezed dry 1 1/2
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cups purchased salsa 4
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6 inches corn tortillas, coarsely torn 3
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ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup) 1/2
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cup cherry tomatoes, chopped (optional) 1/2
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of an avocado, pitted, peeled, and chopped (optional) Fresh cilantro leaves (optional)
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