Best 5 Chicken Fajita Casserole Recipes

CHICKEN FAJITA CASSEROLE

Steps:

• Boil breasts for 20 minutes or until thoroughly cooked.
• chop chicken into chunks and set aside.
• Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
• Mix soup, tomatoes-chile& chicken in large bowl.
• Tear tortillas into fourths.
• 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.
• Repeat as needed until dish is full to top.
• Bake at 350 for 35 minutes.

CHICKEN FAJITA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring stock to a boil in a large pot. Add chicken breasts and cook until very tender, no longer pink in the centers, and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate, keeping stock in the pot. Remove and discard bones, fat, and skin. Chop meat and set aside.
• Add rice to the stock and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and stock has been absorbed, 20 to 25 minutes. Set aside.
• Heat oil in a large skillet over medium-high heat. Add bell peppers, onions, jalapeno peppers, and garlic; saute until slightly tender, about 5 minutes.
• Combine chicken, rice, vegetables, black beans, salsa, fajita seasoning, salt, and pepper in a large mixing bowl. Transfer to a large casserole dish and top with cheese.
• Bake in the preheated oven until browned and bubbly, about 30 minutes. Let rest for 10 minutes; serve with sour cream and tortilla strips on top.

SHORTCUT CHICKEN FAJITA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
• Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN FAJITA TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, bell peppers and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are just crisp-tender. Add flour and taco seasoning mix. Cook 1 minute, stirring constantly. Stir in tomatoes and green chiles. Heat to simmering. Remove from heat; stir in chicken, 1 cup of the cheese and 1 cup of the sour cream.
• Place half of the frozen potatoes in single layer in baking dish. Spoon chicken mixture on top. Top with remaining frozen potatoes, then remaining 1 cup cheese.
• Bake 40 to 45 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with cilantro. Serve with salsa and remaining 1 cup sour cream.

CHICKEN FAJITA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
• Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
• Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.