Chicken Fajita Casserole

Chicken Fajita Casserole

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

Prep Time



Total Time






can (16 oz) Old El Paso® refried beans
can (15 oz) tomato sauce
package (1 oz) Old El Paso® fajita seasoning mix
package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
cups shredded Colby-Monterey Jack cheese blend (8 oz)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 9g,
    • Trans Fat 1 1/2g),
  • Cholesterol 70mg;
  • Sodium 1710mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 27g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.