Chicken Fajitas Casserole Recipes

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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

OVEN-BAKED CHICKEN FAJITAS

Oven-Baked Chicken Fajitas image

Easy and delicious oven-baked chicken fajitas.

Provided by Dan Wentzel

Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken

Time 59m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
2 red bell peppers, sliced
1 large onion, sliced
2 pounds skinless, boneless chicken breasts, cut into thin strips
1 (1 ounce) package fajita seasoning mix, divided
2 tablespoons vegetable oil, divided
8 (6 inch) flour tortillas
½ cup sour cream, or to taste
½ cup salsa, or to taste
½ cup chopped fresh cilantro, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Spread red bell peppers and onion in the baking dish.
Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 16.2 g, Cholesterol 47.3 mg, Fat 7.9 g, Fiber 1.5 g, Protein 18.3 g, SaturatedFat 2.5 g, Sodium 410.6 mg, Sugar 2.1 g

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