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Chicken Fajita Casserole

Chicken Fajita Casserole
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 6
Tortillas stand in for noodles in a south of the border lasagna-style casserole.
Updated January 14, 2009
Make With
Make With
Old El Paso

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)

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.

  • 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 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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