Fajita Chicken Casserole Recipe 45 Food

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.

CHICKEN FAJITA CASSEROLE

Steps:

• Preheat oven to 350°F Wash hands. Place red beans and rice (do not include seasoning packet) in 13x9-inch baking dish; top with olives and chilies. Place chicken in baking dish. Wash hands.
• Combine boiling water, tomatoes and contents of rice seasoning packet in medium bowl. Pour over chicken mixture. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done (internal temperature 170° F).
• Serving Suggestion: Serve with a tossed salad and lime sherbert for dessert. Refrigerate leftovers.
• Substitution Tip: To substitute Individually Frozen Boneless, Skinless Chicken Tenderloins, simply increase cooking time by about one-third.

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.

LOW-CARB CHICKEN FAJITA CASSEROLE

Steps:

• First, preheat the oven to 350 degrees Fahrenheit.
• Season the chicken breasts with pepper and salt. Bake for twenty to twenty-five minutes until no longer pink.Season the chicken breasts with pepper and salt. Bake for twenty to twenty-five minutes until no longer pink.
• When the chicken breast is baking, cook the green chillies, diced tomatoes, and bell peppers in the greased skillet or pan.
• Cook the vegetable until tender and place it aside into the bowl.
• Now, remove the chicken breast from the oven and let cool it.
• Chop the chicken breast into bite-sized chunks or pieces. Add to the same big bowl.
• Next, season the tender vegetable and baked chicken with 1 tbsp taco seasoning.
• Add heavy cream, all cream cheese, and half of the shredded cheese to the bowl with peppers and chicken. Combine everything and then add remaining taco seasoning and again combined well.
• Place mixture into the casserole dish and top with remaining shredded cheese and bake into the oven at 350 degrees Fahrenheit for thirty to thirty-five minutes.
• Serve with rice!