Chicken Fajita Casserole (Easy Family Dinner)
Chicken fajita casserole layered with tortillas, veggies, and creamy enchilada sauce. A cheesy, family-friendly bake ready in under an hour.
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Cooking tools:
- Dutch oven
- Skillet
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spoon
- Spatula
- Plate
- Aluminum foil
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 ½ pounds chicken (breast or thighs), cut into 1-inch bite-sized pieces
- 2 yellow onions, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups red enchilada sauce, divided
- 2 ounces cream cheese
- 12 small tortillas (corn or flour)
- ½ cup shredded Mexican cheese blend
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