Chicken Fajita Casserole

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

By Betty Crocker Kitchens

January 14, 2009

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)

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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.

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.