Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Prep time: 20 min
Total time: 1 min
Ingredients: 1 can (16 oz) Old El Paso™ Traditional Refried Beans; 1 can (15 oz) tomato sauce; 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix; 1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed; 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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Prep Time: 20 minutes

Total: 1 hours, 15 minutes

Servings: 6

Author : Betty Crocker Kitchens

chicken fajita casserole

Ingredients

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1 can (16 oz) Old El Paso™ Traditional Refried Beans1 can (15 oz) tomato sauce1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed8 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, drained2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

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Instructions

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Step 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.

Step 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.

Step 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.