Chicken Fajita Casserole

"This recipe takes Chicken Fajitas to a whole new level!  I took my Easy Chicken Fajitas and turned them into a yummy, cheesy casserole.  Just add a side dish of Spanish rice or refried beans and dinner is served!" 

1-1/2 to 2 cups of shredded chicken, rotisserie or leftover

1 onion, sliced

1 green pepper or any color sweet pepper (red, orange or yellow), sliced into strips

1 (4 ounce) can of chopped green chiles

1 (4 ounce) can of chopped jalapenos

1 package of fajita mix

1/2 cup water

1 (10 count) package of corn tortillas, cut into strips

1 (10-3/4 ounce) can of cream of chicken soup

1 can of RO*TEL Diced Tomatoes and Green Chilies  

2 cups Mexican-style shredded cheese

sour cream, if desired 
 

Preheat oven to 375 degrees.  Cook onion and peppers in about 2 Tablespoons of canola oil until tender.   Stir in shredded chicken, green chiles, jalapenos, fajita mix and water.  Simmer for about 10 minutes.  Stir in cream of chicken soup and RO*TEL and simmer for 5 minutes longer.  In a casserole dish that has been sprayed with non-stick cooking spray, spoon 1/3 of the chicken fajita mixture.  Top with 1/2 of the corn tortilla strips.  Layer on another 1/3 of the chicken fajita mixture.  Top with 1 cup of cheese.  Layer on  remaining 1/2 of the corn tortilla strips.  Top with remaining 1/3 of the meat mixture.  Sprinkle top of casserole with remaining 1 cup of shredded cheese.   Cover with aluminum foil and bake for 30 minutes at 375 degrees.  Serve with a dollop of sour cream, if desired.