Chicken and Vegetable Fajita Casserole Recipe

Name: Chicken and Vegetable Fajita Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package spinach (thawed with water squeezed out); 3 medium squash (thinly sliced); 1 large red bell peppers or 1 large green bell pepper (chopped); 1 small onion (chopped); 2 tablespoons cooking oil; 3 cups of cooked shredded chicken; 12 6-inch corn tortillas, cut into 1 inch pieces; 1 (10 3/4 ounce) can cream of celery soup; 1 (8 ounce) container sour cream (light works fine); 1 (8 ounce) jar picante sauce; 1 (4 ounce) canof chopped green chilies (undrained); 1 (1 1/2 ounce) envelope fajita seasoning mix; 2 cups of shredded monterey jack pepper cheese or 2 cups Mexican blend cheese (divided)

Servings: persons

1 (10 ounce) package spinach (thawed with water squeezed out)
3 medium squash (thinly sliced)
1 large red bell peppers or 1 large green bell pepper (chopped)
1 small onion (chopped)
2 tablespoons cooking oil
3 cups of cooked shredded chicken
12 6-inch corn tortillas, cut into 1 inch pieces
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) container sour cream (light works fine)
1 (8 ounce) jar picante sauce
1 (4 ounce) canof chopped green chilies (undrained)
1 (1 1/2 ounce) envelope fajita seasoning mix
2 cups of shredded monterey jack pepper cheese or 2 cups Mexican blend cheese (divided)

1
Preheat oven to 350 F.
2
Brush tortilla strips with cooking oil and bake 5-8 minutes until light brown.
3
Set aside.
4
Saute squash, bell pepper, and onion until tender crisp.
5
Set aside.
6
Stir in spinach, chicken and next 6 ingredients, including tortilla strips.
7
Stir together.
8
Add 1 1/2 cups of cheese and stir until melted.
9
Spoon into a lightly greased 13 x 9 inch rectangular pan.
10
Bake at 350F for 30 minutes, add remaining cheese and bake for an additional 5 minutes.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10 ounce) package spinach (thawed with water squeezed out), 3 medium squash (thinly sliced), 1 large red bell peppers or 1 large green bell pepper (chopped), 1 small onion (chopped), and more.

Yes, Chicken and Vegetable Fajita Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Vegetable Fajita Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions