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Name: Chicken Fajita Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 8 oz pkg 6 inch flour tortillas; 1 16 oz. can refried beans; 1 15 oz. can tomato sauce; 1 9 oz pkg. refrigerated cooked southwest-seasoned chicken breast strips; 1 16 oz. pkg. frozen stir-fry bell peppers and onions. thaw & drain; 1 1 oz. pkg. fajita seasoning mix; 2 cups shredded colby-jack cheese blend

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INGREDIENTS

1 8 oz pkg 6 inch flour tortillas
1 16 oz. can refried beans
1 15 oz. can tomato sauce
1 9 oz pkg. refrigerated cooked southwest-seasoned ; chicken breast strips
1 16 oz. pkg. frozen stir-fry bell peppers ; and onions. thaw & drain
1 1 oz. pkg. fajita seasoning mix
2 cups shredded colby-jack cheese blend

Servings

INSTRUCTIONS

1. Preheat oven to 375 degrees. Coat a 9x13 inch baking dish with pam.

2. Arrange half the tortillas in baking dish, overlapping if necessary.

3. in medium bowl, combine refried beans, tomato sauce; mix well. Spread half the mixture over tortillas.

4. In a large bowl combine chick, vegetables and fajita seasoning mix. Spoon half the chicken mixture over the beans and sprinkle with half the cheese. Repeat layers, then cover with foil.

5. Bake 35 minutes. Uncover and bake 10 additional minutes, or until hot and bubbly.

NOTES

OR - use 2 cans of beans, use jalapeño peppers for bell peppers. use 5 cheese mex cheese, top with green onions before serving.
Use left over rotisserie chicken?

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.