Chicken Fajita Enchilada Casserole

Chicken Fajita Enchilada Casserole

Anyone who knows my BFF Krissy knows that she is absolutely obsessed with enchiladas.  You think I’m joking, ha!  She eats these bad boys weekly, and is in heaven with every single bite.  I’ve never hear of anyone speaking so passionately about their love affair with an enchilada like she does (insert giggle here).  I am a fan of Mexican food too, and there are times where everything looks amazing, and I can’t decide.  With that being said the other day was one of those nights.  I wanted chicken fajita’s and also an enchilada, so the lazy side of me came up with this ingenious (ok maybe not that ingenious) idea just combine my two favorites into one dish!  Channeling my inner Krissy I set out to make the best darn chicken fajita enchiladas I could think of.  I can’t wait for my BFF to come and visit so I can share this dish with her!!!  Theres nothing like a bit of BFF time with some enchiladas, facemasks and a ton of wine 😉

 

Ingredients:

1/2 Red Pepper, sliced

1/2 Green Pepper, Sliced

1 Onion, Sliced

1 Clove Garlic, minced

1 Tablespoon Olive Oil

1 package fajita seasoning mix

1/2 Cup Water

2 packages pre-cooked (1 min microwave such as uncle Ben’s) Spanish Rice or make 1 box of any cook and serve spinach rice

2 Large Cans Enchilada Sauce

1 Package of Corn Tortillas -Gluten Free

1 Store Bought Pre-cooked chicken, deboned and diced

2 Cups Cheese of your choice

 

Pre-heat the oven to 350*

In a medium size skillet cook the onions, peppers and oil in a pan over medium heat until the onions are translucent and soft.  While those are cooking take your store bought chicken and de-bone and chop into bite size pieces and set aside.

Peppers

Place your rice in the microwave and heat according to package directions.  If you are using cook and serve rice you should start that now too.  Either kind works well in this dish and honestly sometimes cheating and using minuet rice just makes life a bit easier.

Corn Tortilla

Spray a 9X13 baking dish with a bit of non-stick spray.  Place a bit of the pre-made enchilada sauce in the bottom of the pan, spreading evenly.  Next take about 6 of the corn tortillas and layer them on top of the sauce these will be our “lasagna noodles”.

Rice

Next layer on the rice and spoon a bit more of the enchilada sauce over the rice.  Place another layer of the corn tortillas.

Add the chopped chicken evenly over the tortillas.

Chicken Fajita Enchilada Casserole

Add the eater and seasoning to the onions and peppers.  Cook until the sauce starts to thicken then remove from the heat and spread evenly over the chicken in the casserole dish.  Place a bit more of the enchilada sauce over the onions and peppers.  Add the final layer of the corn tortillas.

Chicken Fajita Enchilada Casserole

Use the remaining enchilada sauce and cover the top layer so that every bit of the dish is covered.  Sprinkle the cheese over the top of the dish.  Bake in the oven for 30-45 min until bubbly and the cheese is melted.  Serve with a bit of sour cream, salsa and guacamole a margarita won’t hurt either 😉  Happy Cinco De Mayo!!

If you like this recipe you might want to try Simple Sassy Salsa

Chicken Fajita Enchilada Casserole
Author: 
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ Red Pepper, sliced
  • ½ Green Pepper, Sliced
  • 1 Onion, Sliced
  • 1 Clove Garlic, minced
  • 1 Tablespoon Olive Oil
  • 1 package fajita seasoning mix
  • ½ Cup Water
  • 2 packages pre-cooked (1 min microwave such as uncle Ben's) Spanish Rice or make 1 box of any cook and serve spinach rice
  • 2 Large Cans Enchilada Sauce
  • 1 Package of Corn Tortillas -Gluten Free
  • 1 Store Bought pre-cooked chicken, deboned and diced
  • 2 Cups Cheese of your choice
Instructions
  1. Pre-heat the oven to 350*
  2. In a medium size skillet cook the onions, peppers and oil in a pan over medium heat until the onions are translucent and soft. While those are cooking take your store bought chicken and de-bone and chop into bite size pieces and set aside.
  3. Place your rice in the microwave and heat according to package directions. If you are using cook and serve rice you should start that now too. Either kind works well in this dish and honestly sometimes cheating and using minuet rice just makes life a bit easier.
  4. Spray a 9X13 baking dish with a bit of non-stick spray. Place a bit of the pre-made enchilada sauce in the bottom of the pan, spreading evenly. Next take about 6 of the corn tortillas and layer them on top of the sauce these will be our "lasagna noodles".
  5. Next layer on the rice and spoon a bit more of the enchilada sauce over the rice. Place another layer of the corn tortillas.
  6. Add the chopped chicken evenly over the tortillas.
  7. Add the eater and seasoning to the onions and peppers. Cook until the sauce starts to thicken then remove from the heat and spread evenly over the chicken in the casserole dish. Place a bit more of the enchilada sauce over the onions and peppers. Add the final layer of the corn tortillas.
  8. Use the remaining enchilada sauce and cover the top layer so that every bit of the dish is covered. Sprinkle the cheese over the top of the dish. Bake in the oven for 30-45 min until bubbly and the cheese is melted. Serve with a bit of sour cream, salsa and guacamole a margarita won't hurt either 😉 Happy Cinco De Mayo!!

 

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