Chicken Fajita Casserole Recipe
2 tsp cooking oil
1 medium size onion, cut into thin strips
1 green bell pepper, cut into thin strips
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 lb cooked chicken, shredded
2 garlic cloves, minced
1 tsp chili powder
1 1/2 cups good prepared salsa
4 small (6 inch size) corn tortillas, torn into 1 inch pieces
4 oz shredded Monterrey Jack cheese
Preheat oven to 350 degrees; coat a baking dish with cooking spray.
Pour oil into large skillet over medium-high heat, then add onion and bell pepper, and cook just until crisp/tender, then stir in the spinach and cook until hot; remove mixture from skillet to a bowl with a slotted spoon and set aside.
Add the chicken, garlic, and chili powder to the hot skillet and stir, cooking, just until the chicken is heated through and the garlic is fragrant. Spread 1/2 CUP of the salsa evenly into the baking dish.
Begin the layers:
half the torn tortilla pieces
half the chicken mixture
half the veggie mixture
half the remaining salsa
half the cheese
Repeat the layers EXCEPT do not add the remaining cheese. Cover the baking dish with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese, then continue baking UNCOVERED for 5 to 7 minutes or just until the cheese is melted. Remove and let stand for 10 minutes before serving.
Will make 8 to 10 potluck size servings, but can be easily doubled or tripled.