Chicken Fajita Casserole Recipes

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SHORTCUT CHICKEN FAJITA CASSEROLE



Shortcut Chicken Fajita Casserole image

Quick, easy, tasty chicken fajita casserole. Needed to make a meat entree for a small gathering and was tired of my regular baked chicken and rice.

Provided by smlchng70

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 5

1 serving nonstick cooking spray
2 (1 ounce) packages fajita seasoning mix
3 pounds skinless, boneless chicken breast halves
1 (1 pound) package frozen bell pepper and onion mix
2 cups shredded mozzarella cheese

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).

Nutrition Facts : Calories 308.9 calories, Carbohydrate 9.8 g, Cholesterol 113.1 mg, Fat 9.5 g, Fiber 0.7 g, Protein 43.6 g, SaturatedFat 4.9 g, Sodium 801.6 mg

CHICKEN FAJITA CASSEROLE



Chicken Fajita Casserole image

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.

Provided by Robyn from the dese

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

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
1 lb monterey jack cheese, shredded

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 FAJITAS CASSEROLE



Chicken Fajitas Casserole image

This spicy, savory and cheesy Chicken Fajitas Casserole is a staple chicken dinner recipe. It's such an easy way to make chicken fajitas that will have everyone asking for the recipe!

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 35m

Number Of Ingredients 11

1 pound cooked boneless, skinless chicken breasts, (shredded)
1 tablespoon olive oil
1 small green bell pepper, (sliced into thin strips)
1 small red bell pepper, (sliced into thin strips)
1 small yellow onion, (thinly sliced)
1/4 teaspoon salt
8 ounces cream cheese, (softened, cut up into pieces for easier mixing)
8 ounces shredded cheddar cheese
1 1/2 tablespoons fajita seasoning mix
salt and fresh ground pepper, (to taste)
fresh cilantro or parsley, (for garnish)

Steps:

  • Preheat oven to 350˚F. Lightly grease a 9x13 baking dish with cooking spray; set aside. Shred the baked chicken breasts and then transfer to a large mixing bowl; set aside.
  • Heat olive oil in a skillet set over medium-high heat. Add strips of peppers and onions to the hot oil; sprinkle with salt and cook for 4 to 5 minutes, or until softened. Stir frequently.
  • Remove from heat and add to the chicken. Set aside.
  • In a large bowl combine cream cheese, HALF of shredded cheese, fajitas seasoning mix, salt, and pepper; mix until thoroughly combined.
  • Add cream cheese mixture to the chicken and peppers; mix until everything is well combined.
  • Transfer chicken mixture to previously prepared baking dish and sprinkle with remaining shredded cheddar cheese.
  • Bake for 25 to 30 minutes, or until hot and bubbly, and cheese is melted. Remove from oven and garnish with chopped cilantro or parsley. Serve and enjoy!

Nutrition Facts : Calories 604 kcal, Carbohydrate 8 g, Protein 42 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 194 mg, Sodium 813 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHICKEN FAJITA CASSEROLE



Chicken Fajita Casserole image

Tortillas stand in for noodles in a south of the border lasagna-style casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 7

1 can (16 oz) Old El Paso™ refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso™ fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

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.

Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 8 g, TransFat 1 1/2 g

CHICKEN FAJITA BAKE



Chicken Fajita Bake image

I made this recipe at the fire hall and it was a big hit! It is somewhat healthier as well.

Provided by Justin McCraven

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h6m

Yield 8

Number Of Ingredients 13

2 pounds boneless chicken breasts, diced
1 tablespoon vegetable oil
1 large tomato, diced
1 green bell pepper, cut into strips
½ large onion, cut into strips
¾ cup water
2 (1.27 ounce) packets fajita seasoning
10 (6 inch) corn tortillas, cut in quarters
1 (16 ounce) can pinto beans, rinsed and drained
2 cups shredded Cheddar cheese
1 (16 ounce) can black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup chopped cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
  • Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
  • Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.
  • Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.
  • Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 42.2 g, Cholesterol 88.2 mg, Fat 15 g, Fiber 9.4 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 1239.3 mg, Sugar 2 g

CHICKEN FAJITA TATER TOTS™ CASSEROLE



Chicken Fajita Tater Tots™ Casserole image

This cheesy, creamy, South-of-the-border casserole is packed with chicken, peppers and onions and topped with everybody's favorite: Tater Tots™ frozen potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 large onion, sliced
1 medium red bell pepper, cut into 1/4-inch strips
1 medium green bell pepper, cut into 1/4-inch strips
1 jalapeño chile, seeded, finely chopped
1 tablespoon Gold Medal™ all-purpose flour
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 cups shredded cooked chicken
2 cups shredded Cheddar cheese (8 oz)
2 cups sour cream
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
3 tablespoons chopped fresh cilantro leaves
1 cup Old El Paso™ Thick 'n Chunky medium salsa (from 16-oz jar)

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.

Nutrition Facts : Calories 600, Carbohydrate 40 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 8 g, TransFat 1 g

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