Chicken Fajita Casserole is a new twist on a traditional Mexican staple. It has all the flavors that you expect with fajitas. It also has corn and black beans and scallions which take this casserole to the next level of yumminess.
Mexican food ranks pretty high on the favorite foods list at my house. So this Chicken Fajita Casserole brings everything we love about Mexican food together. What’s not to like, right? This dish is packed with chicken, tortillas, vegetables, seasoning, and cheese.
Begin by shredding two cups of cooked chicken. When I’m in a hurry I grab a rotisserie chicken from the deli at my favorite grocery store. After shredding the chicken in a large bowl combine chicken, spices, tomatoes, black beans, and corn. Stir until well combined.
Line the bottom of a greased casserole dish with tortillas. We prefer flour to corn but if you like corn they will work fine. The tortillas will need to overlap some in the middle. You may have to trim the sides some to help them fit.
Spoon half of the chicken mixture in the casserole dish over the tortiallias. Then layer half of cheese on top. Repeat process by putting down another layer of tortillas, followed by the chicken mixture, and cheese.
Then pop the whole thing in a 350 degree oven for thirty minutes or until the cheese is bubbly and golden brown.
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Happy Cooking Y’all!
- 2 cups shredded chicken
- 1 15 oz. can of black beans (drained and rinsed)
- 1 14 oz. can of diced tomatoes
- 1 4 oz. mild green chilies (less if desired)
- 1 10 oz. bag of frozen corn kernels (or a 15 oz. can)
- 1 cup chopped white onion
- 1 small green bell pepper chopped
- 1 package fajita seasoning
- 1 package of tortillas (flour or corn)
- sour cream, scallions, or salsa for garnish (optional)
- Preheat oven to 350 degrees
- In a large bowl combine cooked shredded chicken, tomatoes, black beans, corn, bell pepper, onion, and fajita seasoning
- Lightly greased a 9x13 layer tortillas so they overlap (see picture) spoon half of chicken mixture on top of tortillas; repeat