8
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1
bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
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Steps
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.
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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 for this chicken fajita bake 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 called for in this Chicken Fajita Casserole recipe.
While the Chicken Fajita Casserole bakes, fill small bowls with salsa, sour cream and chopped avocado so everyone can dress up their plate to his or her taste.
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