Chicken Fajita Casserole
"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."
photo by ovittles
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
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
directions
- 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.
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Reviews
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This was really good! Had to make a few changes (only because it's what I had on hand and didn't have time to go to the store). I used precooked fajita chicken I had frozen (already seasoned) and thawed it first. Instead of canned tomatoes with green chilies, I diced a large tomato and added a 1/4 cup of mild salsa to it. I also didnt have Monterey cheese, so I used mild cheddar. I got 2 layers and it was amazing!! Definitely feeds more than 6, I'm excited for leftovers tomorrow for lunch. Will be making this again for sure! -
I tryed this recipie for the first time last nightand I have to say WOW this was great very tasty. It was a big hit with famly and friends. They inhailed it nothing was left. great recipie<br/><br/> Chef mike -
This is a great recipe that I will be making again! The only thing I did different was I used pre cooked chicken and used a packet of taco seasoning (followed directions like I would with beef) so I left out the garlic. Thanks for posting.
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This was really easy to make and I will make it again, but I think next time I'll add some additional spices to the chicken mixture as it was a little bland for my taste (cumin, chili powder, etc.). Followed Kater's recommendation and only used one can of soup (98% fat free), I think two cans would be way too soupy. Instead of tomatoes with green chilies, I used a medium sized can of tomatoes and a small can of chilies. To make it lighter, I used less cheese and subbed in reduced fat Mexican cheese blend. Thank you for the quick and tasty meal.
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SO GOOD! My changes: I used half the amount of chicken, powdered garlic, all green peppers, one whole package of tortillas, homemade cream soup mix: Recipe #55408, and mild cheddar cheese. Everyone loved it, even the children. It was especially good with a little sour cream on top.
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Tweaks
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My family really enjoyed this meal (and this includes a 4 year old and a 1 year old as well!) I did a few things differently. I didn't use chiles because of the young kids, so I used a can of tomatoes with onion and garlic in them instead. I also pre-seasoned my chicken with garlic salt and pepper and used some fajita seasoning as well to add a little more kick. We didn't have montery cheese, so I just used mild cheddar in it's place. Everything was delicious and it got eaten in a day. My daughter who, is a picky eater, asked for more constantly. I will definitely make more! Thank you. -
My family only had one negative thing to save about this recipe. The tortillas became soggy, so they ate around them or picked them out. Next time I am going to chop the peppers instead of slicing them, and leave the tortillas out. I think we would like this better as a filling or as a dip for tortilla chips. In fact, that is exactly what the left overs were used for. -
This was really easy to make and I will make it again, but I think next time I'll add some additional spices to the chicken mixture as it was a little bland for my taste (cumin, chili powder, etc.). Followed Kater's recommendation and only used one can of soup (98% fat free), I think two cans would be way too soupy. Instead of tomatoes with green chilies, I used a medium sized can of tomatoes and a small can of chilies. To make it lighter, I used less cheese and subbed in reduced fat Mexican cheese blend. Thank you for the quick and tasty meal.
RECIPE SUBMITTED BY
I live in Albuquerque, New Mexico with my two kids, my significant other, Scott, my sister Katy and 2 pets. We stay busy! I'm a speech language pathologist for the Santa Fe Public Schools and work with middle school students. I love to bake but don't like to cook so Scott does most of the cooking. Whatever I cook has to be easy and simple. We add green chile to nearly everything. I keep my favorite recipes in a recipe box but use recipezaar.com all the time.
