Chicken Fajita Casserole

Kathy Sandoz


I always cook too much, so there are always leftovers. Sometimes, those leftovers are the perfect combination to create something scrumptious! This was one of those times. I can't tell you how happy I was about that! Hope you like it!


☆☆☆☆☆ 0 votes

6-8, depending on how much you like it :)
15 Min
40 Min


  • 2
    whole cooked chicken breasts. (i had them leftover after having chicken fajitas.
  • 6 medium
    flour tortillas
  • 1 can(s)
    enchilada sauce, 15 oz.
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of celery soup
  • 1 can(s)
    refried beans, large
  • 1 can(s)
    black beans, drained and rinsed
  • 1 c
    corn kernels, frozen
  • 3/4-1 c
    pick de gallo or picante sauce
  • 2-3 c
    cheddar cheese, shredded

How to Make Chicken Fajita Casserole


  1. Preheat oven to 375°
  2. Shred chicken breasts. In large bowl, combine shredded chicken with both soups. Mix well.
  3. Pour about 1/3 cup of enchilada sauce into large baking dish. Make sure the dish has at least 3" sides. Place tortillas on top to cover the bottom of the dish. I cut mine so they wouldn't overlap.
  4. Heat the refried beans and spoon over the tortillas, then smooth out. Spoon chicken mixture over beans, smoothing out.
  5. Sprinkle half of the corn and half of the black beans over the top of the chicken mixture.
  6. Sprinkle pick de gallo over chicken. Sprinkle about a cup (or more if you like) shredded cheese over that and then about half of the remaining enchilada sauce.
  7. Repeat layers. The last layer should be tortillas, then the remaining enchilada sauce then cheese.
  8. Cover with foil and bam in preheated oven for about 30 min. Uncover and bake for another 8-10 minutes.
  9. Remove from oven and let sit for a bit before you cut it.

Printable Recipe Card

About Chicken Fajita Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #easy #tex-mex

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