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Chicken Fajita Casserole

(3 Votes)
Chicken Fajita Casserole
45 Min

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:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Arrange half the tortillas in baking dish, overlapping if necessary.
  3. In a medium bowl, combine refried beans and tomato sauce; mix well. Spread half the mixture over tortillas.
  4. 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.
  5. Bake 35 minutes. Uncover and bake 10 additional minutes, or until hot and bubbly.

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Have fixed this several times. First time made exactly as printed and we liked it. The next time i used 2 cans of beans, jalepeno peppers for the bell peppers, 5 cheese mexican cheese and topped with sliced green onions b4 serving. This has been families favorite.

I'm always looking for southwestern style recipes. However, none of us like the pepper & onions option, so I'll probably skip the peppers and tomato sauce and add some Rotel instead. Looking forward to trying this. The next time I have left over chicken!!

Sound and looks delicious.

Thank you


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