chicken fajita casserole
I always cook too much, so there are always leftovers. Sometimes, those leftovers are the perfect combination to create something scrumptious! This was one of those times. I can't tell you how happy I was about that! Hope you like it!
yield
6 -8, depending on how much you like it :)
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For chicken fajita casserole
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2whole cooked chicken breasts. (i had them leftover after having chicken fajitas.
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6 mdflour tortillas
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1 canenchilada sauce, 15 oz.
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1 cancream of chicken soup
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1 cancream of celery soup
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1 canrefried beans, large
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1 canblack beans, drained and rinsed
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1 ccorn kernels, frozen
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3/4-1 cpick de gallo or picante sauce
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2-3 ccheddar cheese, shredded
How To Make chicken fajita casserole
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1Preheat oven to 375°
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2Shred chicken breasts. In large bowl, combine shredded chicken with both soups. Mix well.
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3Pour about 1/3 cup of enchilada sauce into large baking dish. Make sure the dish has at least 3" sides. Place tortillas on top to cover the bottom of the dish. I cut mine so they wouldn't overlap.
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4Heat the refried beans and spoon over the tortillas, then smooth out. Spoon chicken mixture over beans, smoothing out.
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5Sprinkle half of the corn and half of the black beans over the top of the chicken mixture.
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6Sprinkle pick de gallo over chicken. Sprinkle about a cup (or more if you like) shredded cheese over that and then about half of the remaining enchilada sauce.
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7Repeat layers. The last layer should be tortillas, then the remaining enchilada sauce then cheese. -
8Cover with foil and bam in preheated oven for about 30 min. Uncover and bake for another 8-10 minutes.
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9Remove from oven and let sit for a bit before you cut it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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