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Chicken Fajita Casserole

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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 6
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Why choose between Mexican and Italian when you can have a cheesy chicken fajita bake inspired by both of these incredible cuisines. Tortillas stand in for noodles in this south-of-the-border lasagna-style casserole.
By Betty Crocker Kitchens
Updated Nov 18, 2022
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Ingredients

  • 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)
Make With
Old El Paso

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can also use Old El Paso® Flour Tortillas for burritos, which are 8 inches in diameter.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    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.

Nutrition

460 Calories, 19g Total Fat, 27g Protein, 45g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
47%
Trans Fat
1 1/2g
Cholesterol
70mg
24%
Sodium
1710mg
71%
Potassium
600mg
17%
Total Carbohydrate
45g
15%
Dietary Fiber
6g
27%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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