Chicken Fajita Casserole {Mexican Lasagna} Recipe #SummerofGiving #shop

Chicken Fajita Casserole {Mexican Lasagna}

This is a simple, delicious meal that your whole family is sure to love. It tastes even better as leftovers!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • 1 16 oz can of refried beans with green chiles
  • 1 15 oz can tomato sauce
  • 1 package fajita seasoning mix or about 1 oz from a jar
  • 1 pkg Tyson Grilled & Ready Southwestern Chicken Strips
  • 8 6 inch flour tortillas
  • 1 bag 1 lb frozen stir-fry bell peppers and onions, thawed, drained
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated cheddar cheese


  1. Thaw mixed peppers ahead of time then drain in a colander. Squeeze out excess water.
  2. Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. Heat the Grilled & Ready Chicken until thawed. Cut larger pieces into bite-sized pieces if desired.
  4. *If your pepper mixture doesn't have onions slice a half of an onion and cook in a skillet until transluscent then add peppers. Mix to combine
  5. In another pan, mix refried beans, tomato sauce and fajita seasoning mix and heat
  6. Spread 1/2 cup of the bean mixture over bottom of baking dish. Cover the bottom of the pan with a single layer of tortillas, overlapping if necessary, in baking dish (TIP: I cut the tortillas in half so that they have flat edges and fit in the pan better.
  7. Top with half of remaining bean mixture, half of the chicken, half of the vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
  8. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.

Recipe Notes

Serve with sour cream and salsa