CHICKEN FAJITA CASSEROLE

Chicken Fajita Casserole image

Tried my hand with this casserole to serve to the ladies of our Women's Ministry for First Friday! I hope they like it. The recipe called for monterey jack cheese all I had was shredded mild cheddar. I used red, yellow ,& orange bell peppers instead of green. This was really easy to assemble and prepare. Great meal for a busy family!

Provided by San Kendrick-Anderson @CookiswhatIdo

Categories Chicken

Number Of Ingredients 12

Ingredients

3 - boneless chicken breasts
1 - small white or yellow onion, chopped
1 tablespoon(s) garlic, minced
1 - red bell pepper, chopped or sliced
1 - green bell pepper, chopped or sliced
1 - yellow bell pepper, chopped or sliced
3 tablespoon(s) oil
1 can(s) tomatoes and green cilies
2 can(s) cream of chicken soup, fat free is fine
1/2 package(s) flour tortilla
1 pound(s) monterey jack cheese, shredded
INGREDIENTS

Steps:

Boil breasts for 20 minutes or until thoroughly cooked.
Chop chicken into chunks and set aside
Saute onions, garlic, peppers, salt & pepper in oil over medium heat until tender.
Mix soup, tomatoes-Chile & chicken in large bowl.
Tear tortillas into fourths.
Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then with layer of cheese.
Repeat as needed until dish is full to top.
Bake at 350 for 35 minutes.

*** Explore more Chicken Fajita Casserole Recipes »

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