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Thread: Chicken Fajita Casserole
08-31-2009, 12:46 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Chicken Fajita Casserole
Prep Time: 20 min
Total Time: 1 hour 15 min
Makes: 6 servings
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)
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.
High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; bake 10 to 15 minutes longer
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.
1 Serving: Calories 460 (Calories from Fat 170); Total Fat 19g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 70mg; Sodium 1710mg; Total Carbohydrate 45g (Dietary Fiber 6g, Sugars 8g); Protein 27g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 35%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.