Chicken Fajita Casserole

San Kendrick-Anderson

By
@CookiswhatIdo

Tried my hand with this casserole to serve to the ladies of our Women's Ministry for First Friday! I hope they like it. The recipe called for monterey jack cheese all I had was shredded mild cheddar. I used red, yellow ,& orange bell peppers instead of green. This was really easy to assemble and prepare. Great meal for a busy family!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
35 Min
Cook:
35 Min

Ingredients

3
boneless chicken breasts
1
small white or yellow onion, chopped
1 Tbsp
garlic, minced
1
red bell pepper, chopped or sliced
1
green bell pepper, chopped or sliced
1
yellow bell pepper, chopped or sliced
3 Tbsp
oil
1 can(s)
tomatoes and green cilies
2 can(s)
cream of chicken soup, fat free is fine
1/2 pkg
flour tortilla
1 lb
monterey jack cheese, shredded

INGREDIENTS

Step-By-Step

1Boil breasts for 20 minutes or until thoroughly cooked.
2Chop chicken into chunks and set aside
3Saute onions, garlic, peppers, salt & pepper in oil over medium heat until tender.
4Mix soup, tomatoes-Chile & chicken in large bowl.
5Tear tortillas into fourths.
6Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then with layer of cheese.
7Repeat as needed until dish is full to top.
8Bake at 350 for 35 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy