| 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) |
Serve with...
Homemade Tomato Salsa
Total Time:
20 min
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| Bake covered 35 minutes. Uncover; bake 10 to 15 minutes longer. |
|
| You can also use Old El Paso® flour tortillas for burritos, which are 8 inches in diameter. |
|
| If the 6-inch tortillas you're using are thick, use one 15-ounce can plus one 8-ounce can tomato sauce. When arranging tortillas in dish, cut 2 in half to fit, overlapping only if necessary. Bake covered 30 minutes. Uncover and bake 20 to 25 minutes longer. |
|
| If you like your food a little spicy, turn up the heat by using Monterey Jack cheese with jalapeño peppers rather than the Colby-Monterey Jack. |
|
| While the casserole bakes, fill small bowls with salsa, sour cream and chopped avocado so everyone can dress up this casserole to his or her taste. |
Nutrition Information:
460 ( 170); 19g ( 9g, 1 1/2g); 70mg; 1710mg; 45g ( 6g, 8g); 27g 15%; 30%; 35%; 20% 1 1/2 ; 1 ; 1 ; 3 ; 2 3