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Chicken Fajita Casserole

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Ingredients

Adjust Servings:

	3 boneless chicken breasts
	1 small white onions or 1 small 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 chilies
	2 cans cream of chicken soup, fat free is fine
	1/2 package flour tortilla

Nutritional information

704.5

Calories

409 g

Calories From Fat

45.5 g

Total Fat

19.8 g

Saturated Fat

122.2 mg

Cholesterol

1413.1 mg

Sodium

33.1 g

Carbs

2.5 g

Dietary Fiber

3.5 g

Sugars

40.2 g

Protein

379 g

Serving Size

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Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: : 3; : 1; : 1; : 1; : 1; : 1; : 3; : 1; : 2; : 1/2

Features:

Cuisine:

American

This was really good! Had to make a few changes only because it's what I had on hand and didn't have time to go to the store. used precooked fajita chicken I had frozen already seasoned and thawed it first. Instead of canned tomatoes with green chilies, I diced a large tomato and added a 1/4 cup of mild salsa to it. I also didnt have Monterey cheese, so used mild cheddar. I got 2 layers and it was amazing!! Definitely feeds more than 6, I'm excited for leftovers tomorrow for lunch. Will be making this again for sure!

85 min
Serves 6
Easy

Ingredients

Directions

Chicken Fajita Casserole, I found a recipe on Recipezaar.com called “Gringo Casserole” which was very good, but I got the idea to make it more like my favorite Mexican dish; chicken fajitas. My whole family loves this dish and it’s very easy to make., This was really good! Had to make a few changes only because it’s what I had on hand and didn’t have time to go to the store. used precooked fajita chicken I had frozen already seasoned and thawed it first. Instead of canned tomatoes with green chilies, I diced a large tomato and added a 1/4 cup of mild salsa to it. I also didnt have Monterey cheese, so used mild cheddar. I got 2 layers and it was amazing!! Definitely feeds more than 6, I’m excited for leftovers tomorrow for lunch. Will be making this again for sure!, My family really enjoyed this meal and this includes a 4 year old and a 1 year old as well! I did a few things differently. I didn’t use chiles because of the young kids, so used a can of tomatoes with onion and garlic in them instead. I also pre-seasoned my chicken with garlic salt and pepper and used some fajita seasoning as well to add a little more kick. We didn’t have montery cheese, so I just used mild cheddar in it’s place. Everything was delicious and it got eaten in a day. My daughter who, is a picky eater, asked for more constantly. I will definitely make more! Thank you.

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Steps

1 Done	Boil Breasts For 20 Minutes or Until Thoroughly Cooked.
2 Done	Chop Chicken Into Chunks and Set Aside.
3 Done	Saute Onions, Garlic, Peppers, Salt& Black Pepper Over Medium Heat Until Tender.
4 Done	Mix Soup, Tomatoes-Chile& Chicken in Large Bowl.
5 Done	Tear Tortillas Into Fourths.
6 Done	Layer Tortillas on Bottom of Baking Dish, Top With Soup-Chicken-Tomatoes-Chiles Mixture, Then Top With Layer of Sauted Veggies, Then Top With Layer of Cheese.
7 Done	Repeat as Needed Until Dish Is Full to Top.
8 Done	Bake at 350 For 35 Minutes.