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Chicken Fajita casserole

You’ll need:

2 chicken breast

2 12.5 oz cans chicken soup

1 cup milk or heavy cream

2 cups sliced red and green peppers

1 large onion sliced

1 packet fajita seasoning

1/2 cup mozzarella cheese

1/2 cup Colby cheese

1 12 oz can black beans drained and rinsed

1 12oz can corn drained

8 corn tortillas

2 tbsp olive oil

1 tap garlic salt

Directions: Turn oven in to 350 degrees.

First slice the chicken breast thin and seasons with fajita season. Add to a oven safe skillet. Drizzle with a little olive oil and began to brown. Slide peppers and onions lengthwise and thin. Add to skillet and sauté with chicken until chicken is cooked through. Then add in the chicken soup and milk and stir. Bring to a bubble and let simmer a few minutes while stirring. Turn off heat. Drain corn and beans and rinse beans and the. Sprinkle over the top of the mixture. The. Top with cheese. Cut corn tortillas into strips and drizzle with a little olive oil and sprinkle with garlic salt and too to coat evenly. Then lay the tortilla on top of mix. Place into oven and bake for 10-15 minutes until bubbling and tortillas are crispy. To serve top with your choice of hot sauce, sour cream and cilantro! Enjoy!