Tex-Mex Chicken Fajita Casserole

 

Tex-Mex Chicken Fajita Casserole recipe is one of those recipes that is so versatile. This casserole can be served on hot flour or corn Tortillas, or as a dip with corn Tortillas. Another popular way we have served it is on top of a bed of Spanish rice. It is a very simple recipe to make with just a few simple ingredients. This is a recipe that can serve a family meal or a crowd for game day!

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How To Make Tex-Mex Chicken Fajita Casserole

Sauté the peppers and onion in a hot skillet.

Add green chilies and broth, then cook.

Add the shredded chicken to the

 pepper and onion sauté.

Place little cubes of the softened cream cheese

 into a mixing bowl.

Add a mix of shredded cheddar and Monterey Jack Cheese,

 then mix together.

Add the cheese mixture to the chicken and pepper mixture

 and mix well.

Cooking on low temperature, stir constantly,

 until the cheese is melted.

Place in a prepared 9 X 13 baking dish and 

bake in the oven for 25 to 30 minutes.

Remove to a cooling rack and let cool for at least 15 minutes before serving. Garnish with fresh cilantro.

Yield: 8

Author: Miz Helen's Kitchen

Tex-Mex Chicken Fajita Casserole

Delicious dish for a family dinner or a crowd on Game Day. Great blends of Tex-Mex flavor.

Ingredients

• 2 tablespoons olive oil
• 2 large red bell peppers, seeded and sliced
• 1 large poblano chili, seeded and chopped
• 1 red onion, sliced thin
• 1 can diced green chilies, undrained
• 1 (1 ounce) envelope fajita seasoning mix
• 2 cups chicken broth
• 2 large chicken breast, cooked, shredded
• 1 (8 ounce) package, softened and cubed
• 2 cups Cheddar and Monterey Jack Mix Cheese
• salt and pepper to taste
• Cooking oil spray for baking dish
• fresh cilantro for garnish

Instructions

1. Pour the olive oil into a hot skillet, sauté the red bell peppers, poblano, and onion. Cook until the mix starts to get tender. Stir in the Fajita seasoning and mix well, then add the green chilies with liquid and keep stirring. Cook on low heat for about 3 to 5 minutes.
2. Add the shredded chicken and mix it well with the pepper and onion mixture. Continue to cook on low.
3. In a mixing bowl place the cubed cream cheese and the cheddar-Monterey Jack Cheese mix, mix these ingredients together until mixed well.
4. Add the cheese mix to the peppers and chicken, stir in the chicken broth and stir until the cheese is melted and a sauce forms. Salt and pepper to taste.
5. Spray a 9 X 13 baking dish with a cooking oil, then pour the chicken, peppers, and cheese mixture into the baking dish. Bake in a 350 degree oven for 25 to 30 minutes, or until the casserole is bubbling.
6. Remove to a cooling rack and let cool for at least 15 minutes before serving. Garnish with fresh cilantro.

Notes

Can be served with flour or corn Tortillas, as a Fajita or with Tortilla chips as a dip. Sides can be avocado, salsa, sour cream and limes.

Created using The Recipes Generator

Recipe

This delicious casserole is ready to serve.

Great for a family meal or a pot luck supper!

Enjoy every bite.

Thanks so much for stopping by the cottage and spending a little time with us today. It is always great to see you here and hope that you will come back to see us again real soon!

Peace and Joy

Miz Helen

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