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Potluck Chicken Fajita Casserole

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Servings: 12 servings
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute

Ingredients  

  • 1 tablespoon olive, avocado, vegetable or canola oil
  • 1 medium yellow onion, diced
  • 3 bell peppers (red, yellow, orange or green), sliced
  • 1 16-ounce bag tortilla chips, divided
  • 16 ounces shredded cheddar cheese (or blend)
  • 2 12-ounce jars salsa verde or tomatillo salsa
  • 1 cup sour cream
  • 4 cups cooked chicken, shredded
  • salt

Instructions 

  • Preheat oven to 350° F.
  • Heat the oil in a large skillet over medium heat. Add the onions and peppers and 1 teaspoon of salt and sauté for 5-6 minutes, or until vegetables just begin to soften. Allow mixture to cool.
  • Break 12 ounces (about 3/4) of the chips into smaller pieces.
  • In a large bowl, add cooked onions and peppers, shredded chicken, salsa, sour cream, the broken up chips and 3/4 of the cheese and stir to combine.
  • Add the casserole mixture to a 13 x 9 inch baking dish. Cover baking dish with foil and bake for 35 minutes. Uncover and top with remaining chips and cheese.
  • Bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  • Serve topped with sliced avocado if desired.

Nutrition

Calories: 495kcal | Carbohydrates: 33g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 1015mg | Potassium: 409mg | Fiber: 3g | Sugar: 6g | Vitamin A: 983IU | Vitamin C: 27mg | Calcium: 337mg | Iron: 1mg
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