chicken fajita casserole
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!
prep time
35 Min
cook time
35 Min
method
---
yield
6 serving(s)
Ingredients
- 3 - boneless chicken breasts
- 1 - small white or yellow onion, chopped
- 1 tablespoon garlic, minced
- 1 - red bell pepper, chopped or sliced
- 1 - green bell pepper, chopped or sliced
- 1 - yellow bell pepper, chopped or sliced
- 3 tablespoons oil
- 1 can tomatoes and green cilies
- 2 cans cream of chicken soup, fat free is fine
- 1/2 package flour tortilla
- 1 pound monterey jack cheese, shredded
- INGREDIENTS
How To Make chicken fajita casserole
-
Step 1Boil breasts for 20 minutes or until thoroughly cooked.
-
Step 2Chop chicken into chunks and set aside -
Step 3Saute onions, garlic, peppers, salt & pepper in oil over medium heat until tender.
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Step 4Mix soup, tomatoes-Chile & chicken in large bowl.
-
Step 5Tear tortillas into fourths.
-
Step 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.
-
Step 7Repeat as needed until dish is full to top.
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Step 8Bake at 350 for 35 minutes.
- 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!
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