Why choose between Mexican and Italian when you can have a cheesy chicken fajita bake inspired by both of these incredible cuisines. Tortillas stand in for noodles in this south-of-the-border lasagna-style casserole.
Chicken Fajita Casserole
- Prep Time 20 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 7
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)
Make With
Old El Paso
Instructions
-
Step1Heat 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.
-
Step2Spread 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.
-
Step3Cover 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.
Nutrition
460
Calories
19g
Total Fat
27g
Protein
45g
Total Carbohydrate
8g
Sugars
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
3Tips from the Betty Crocker Kitchens
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