Chicken Fajita Casserole
Description
Make a flavorful chicken fajita casserole that can be served as fajitas in tortillas, or as nachos on top of tortilla chips, or perhaps with rice.
Ingredients
2 chicken breasts, (about 1 1/3 lb.) sliced into thin strips
3 bell peppers of various colors, sliced into strips
1 red or yellow onion, thinly sliced
1 jalapeno, thinly sliced, seeded, if desired
10 oz. Rotel canned tomatoes with green chilies, drained
1 c. shredded Mexican cheese
3 T. fajita seasoning, divided
2 T. olive oil
tortillas and favorite toppings, like sour cream, green onions, fresh cilantro or parsley, for serving
Directions
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Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with non-stick cooking spray; set aside.
Thinly slice the chicken into strips; place in a large bowl. Sprinkle with olive oil and 2 T. fajita seasoning; stir.
Slice and seed the bell peppers and jalapeno; cut into thin strips; cut onion into thin strips; place all in the bowl with the chicken. Add remaining olive oil and fajita mix. Stir thoroughly.
Pour in the Rotel tomatoes; stir. Transfer to the prepared casserole dish. Top with shredded cheese.
Bake uncovered for 30-35 minutes until chicken is cooked and the cheese is melty.
To get a golden brown top, place under the broiler for the last 2 minutes.
Serve with warmed tortillas and your favorite toppings.
6 servings.