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

Slice squash 1/4-inch thick. Place squash and onion in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chilies (including liquid), 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% (medium-high) 10 minutes or until heated through, rotating dish once. Serves 8.