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!


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Rating:

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

Directions Step-By-Step

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

About this Recipe

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