Chicken Fajita Casserole
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Soft flour tortillas take the place of noodles in this deliciously hearty south of the border casserole. We're sure this will be a new dinnertime favorite!
What You'll Need
- 1 (8.2-ounce) package 6-inch flour tortillas for soft tacos and fajitas
- 1 (16-ounce) can refried beans
- 1 (15-ounce) can tomato sauce
- 1 (9-ounce) package refrigerated cooked Southwest-seasoned chicken breast strips
- 1 (16-ounce) package frozen stir-fry bell peppers and onions, thawed and drained
- 1 (1-ounce) package fajita seasoning mix
- 2 cups shredded Colby-Monterey Jack cheese blend
What to Do
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Arrange half the tortillas in baking dish, overlapping if necessary.
- In a medium bowl, combine refried beans and tomato sauce; mix well. Spread half the mixture over tortillas.
- In a large bowl, combine chicken, vegetables, and fajita seasoning mix. Spoon half the chicken mixture over beans, and sprinkle with half the cheese. Repeat layers, then cover with foil.
- Bake 35 minutes. Uncover and bake 10 additional minutes, or until hot and bubbly.
Did you know? This recipe was one of best-loved recipes of 2012! Click here to find out what else made the list.
Don't forget about dessert! Try a slice of our Chocolate Cherry Cheesecake: An Easy Cherry Cheesecake Recipe.
- If you're looking for more Mexican dinner favorites, check out our collection of Easy Mexican Casserole Recipes: 16 of the Best Mexican Casseroles.
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