Real Recipes From Real Home Cooks ®

chicken fajita casserole

Recipe by
Kathy Sandoz
Jasper, TX

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!

yield 6 -8, depending on how much you like it :)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For chicken fajita casserole

  • 2
    whole cooked chicken breasts. (i had them leftover after having chicken fajitas.
  • 6 md
    flour tortillas
  • 1 can
    enchilada sauce, 15 oz.
  • 1 can
    cream of chicken soup
  • 1 can
    cream of celery soup
  • 1 can
    refried beans, large
  • 1 can
    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.

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