CHICKEN FAJITA CASSEROLE

This dish started out as an easy way to make enchiladas. For those of you who don’t care too much about fancy preparation and presentation, we are the same. I mostly want something healthy that tastes good enough that my kids will ask for seconds.

And so this dish was born. It transformed slowly into a fajita casserole, because I wanted to use delicious onions and peppers. My husband pointed out that these items are not traditionally found in enchiladas. So instead of changing a recipe I loved, I just changed the name! Enjoy this easy chicken fajita casserole!

Recipe

Chicken, cooked and diced – 2 C

White navy beans – 1 ½ C

Corn tortillas, cut into fourths – 10 whole tortillas

Green enchilada sauce – 29 ounces

Oil – 2 T

Sweet onion, peeled and diced – 1

Red bell pepper, diced – 1

Olives sliced – 1 large can

Shredded cheese – 2 C

Preheat oven to 350. In a frying pan, sauté onions and bell pepper on medium-high heat in oil. When starting to soften, remove from heat.

In a 13 X 9 pan, spread a thin layer of enchilada sauce. Layer on ½ of the corn tortilla triangles. Evenly spread 1 C chicken, ¾ C beans, and half of the onion/bell pepper mixture. Pour ½ of the remainder of the enchilada sauce over the layers. Next layer remaining corn tortilla triangles, rest of chicken, beans, and onion/bell pepper mixture. Sprinkle olive slices over, then cover with remainder of enchilada sauce.

Cover with foil and bake for about 25 minutes. Remove from oven, top with 2 C shredded cheese and place in oven just until cheese is melted (about 5 minutes).

ENJOY IN GOOD HEALTH!