Chicken Taco Casserole

Makes 6 servings. Prep time; 25 Minutes Bake 30 minutes at 350 stand 5 minutes

Ingredients:
Non Stick Cooking Spray
12 ounces chicken breasts strips for stir frying
2 cloves minced garlic
1 teaspoon chili powder
2 teaspoons canola oil
1 medium onion, halved and thinly sliced
3/4 cup chopped red or green sweet pepper
1 10 ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups salsa
4 6 inch corn tortillas, coarsely torn
3 ounces reduced fat Monteray Jack cheese, shredded
1/2 cup cherry tomatoes, quartered, or chopped(optional)

Directions:
1. Preheat oven to 350. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over med./high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes, or until chicken is no longer pink, stirring frequently. Remove chicken from skillet and set aside.
2. Add canola oil to skillet. Add onion, and sweet pepper. Cook over medium heat about 5 minutes, or until tender, stirring occasionally. Stir in spinach
3. Coat 2 quart square baking dish with cooking spray. Spread about 1/2 cup of salsa in baking dish. Top with half of tortilla pieces, half the chicken mixture. Pour half of the remaining salsa over vegtables and top with half the cheese. Repeat layer once, except do not top with remaining cheese.
4. bake, covered for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minutes before serving.
Optional: Garnish with cherry tomatoes, chopped avocados, and or corn chips