Chicken Fajita Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 311.3
  • Total Fat: 8.0 g
  • Cholesterol: 81.4 mg
  • Sodium: 539.4 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 34.6 g

View full nutritional breakdown of Chicken Fajita Casserole calories by ingredient
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Number of Servings: 8


    4 small-medium boneless, skinless chicken breasts
    1 onion (chopped)
    4 cloves garlic (minced)
    1 cup diced tomatoes
    1 can cream of chicken soup
    1/2 can of milk (I used whole milk because that's what I had on hand)
    1/2 cup Cheddar Cheese (grated)
    8 white corn tortillas (6 inch diameter)
    1 red bell pepper
    1 tbsp dired cilantro
    1 tbsp black pepper (or to taste)
    1 serano chili (or a similiar chili)
    1 cup refried beans (I used Jalepano kind for an extra kick)


Boil breasts for 20 minutes or until thoroughly cooked.
chop chicken into chunks and set aside.
Saute onions, garlic, peppers (use red bell peppers any could be used), serano chili, & black pepper over medium heat until tender.
Add in chicken as well as soup, tomatoes, milk and cilantro and mix well over low heat.
Tear tortillas into fourths.
Lightly grease pan
Layer beans, tortillas then chicken mixture, then tortillas beans, chicken mixture, tortilla, etc. saving a bit of extra sauce for the top. Top the last layer with tortillas, beans then a bit of leftover sauce and cheese.
Bake at 350 for 35 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISTINICHKA.

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