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Chicken Fajita Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Cheesy chicken fajita bake combines the best of Mexican and Italian flavors in a unique lasagna-style casserole with a twist of tortillas as noodles.
Ingredients:
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 can (15 oz) tomato sauce
  • 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
  • 1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Instructions:
  • Preheat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Combine refried beans, tomato sauce, and fajita seasoning mix in a medium bowl. Gently fold in the chicken.
  • Spread a generous layer of 1/2 cup of the bean mixture over the bottom of the baking dish. Arrange 4 tortillas in the dish, overlapping if needed. Add half of the remaining bean mixture, half of the stir-fry vegetables, and 1 cup of cheese on top. Repeat the layers with the remaining ingredients, ending with cheese on top.
  • Cover a baking dish with foil, then bake for 30 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the dish is hot and bubbly. Allow the dish to rest for 5 minutes before serving.

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