Texican Squash - cooking recipe

Ingredients

2 lb. squash (yellow and/or zucchini)
1 onion, chopped
1 (4 oz.) can chopped green chilies
2 chopped, seeded jalapenos (optional)
paprika
8 oz. shredded Monterey Jack cheese
1 c. dairy sour cream
1 1/2 c. crushed flavored tortilla chips

Preparation

Slice squash 1/4 inch thick.
Place squash and onions in a 3-quart casserole.
Cover and microwave on High 9 to 10 minutes, stirring once.
Add chilies (including liquid), jalapenos, cheese and sour cream; toss gently so squash will not be mashed.
Spread half of crushed chips on bottom of a 2-quart rectangular dish. Pour squash mixture in dish and sprinkle with remaining chips. Dust with paprika.
Microwave on 70% power (Medium-high) 10 minutes or until heated through, rotating dish once.