Chicken Fajita Casserole

San Kendrick-Anderson


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!


★★★★★ 1 vote

35 Min
35 Min


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boneless chicken breasts
small white or yellow onion, chopped
1 Tbsp
garlic, minced
red bell pepper, chopped or sliced
green bell pepper, chopped or sliced
yellow bell pepper, chopped or sliced
3 Tbsp
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


How to Make Chicken Fajita Casserole


  • 1Boil breasts for 20 minutes or until thoroughly cooked.
  • 2Chop chicken into chunks and set aside
  • 3Saute onions, garlic, peppers, salt & pepper in oil over medium heat until tender.
  • 4Mix soup, tomatoes-Chile & chicken in large bowl.
  • 5Tear tortillas into fourths.
  • 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.
  • 7Repeat as needed until dish is full to top.
  • 8Bake 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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