chicken fajita casserole
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!
prep time
15 Min
cook time
40 Min
method
Bake
yield
6-8 , depending on how much you like it :)
Ingredients
- 2 - whole cooked chicken breasts. (i had them leftover after having chicken fajitas.
- 6 medium 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 cup corn kernels, frozen
- 3/4-1 cup pick de gallo or picante sauce
- 2-3 cups cheddar cheese, shredded
How To Make chicken fajita casserole
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Step 1Preheat oven to 375°
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Step 2Shred chicken breasts. In large bowl, combine shredded chicken with both soups. Mix well.
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Step 3Pour 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.
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Step 4Heat the refried beans and spoon over the tortillas, then smooth out. Spoon chicken mixture over beans, smoothing out.
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Step 5Sprinkle half of the corn and half of the black beans over the top of the chicken mixture.
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Step 6Sprinkle 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.
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Step 7Repeat layers. The last layer should be tortillas, then the remaining enchilada sauce then cheese. -
Step 8Cover with foil and bam in preheated oven for about 30 min. Uncover and bake for another 8-10 minutes.
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Step 9Remove from oven and let sit for a bit before you cut it.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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