Chicken Fajita Casserole

7
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!

Rating:

★★★★★ 1 vote

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

How to Make Chicken Fajita Casserole

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.

Printable Recipe Card

About Chicken Fajita Casserole

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




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