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Potluck Chicken Fajita Casserole

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Summertime may be about all about BBQ, but when you're a mom, it's equally all about potlucks. The last two weeks of school this year we had seven potluck events in just two weeks. Yes, seven. That meant I had to cook seven times for 20+ people. Somebody save me.

The challenge of potlucks is coming up with a dish that both parents and kids alike will enjoy. Since I always tend to see a lot of the same things at potlucks I wanted to come up with a hearty casserole that would distinguish itself from the pizzas, pasta salads and chocolate chip cookies while also hopefully be interesting enough to lure my kids over to eat instead of going wild with their friends.

Being an obsessive chicken fajita fan and having two kids who could live on chips and salsa, I decided to marry all of our favorites in this Chicken Fajita Casserole. It has plenty of yummy vegetables and chicken blended with a mild tomatillo salsa and creamy sour cream sauce which soaks into the chips, making the whole dish irresistible.

So the next time you hear "potluck", don't worry about what to make. This casserole is the answer to your problems!

Chicken Fajita Casserole  (serves 12-15)

  • Prep Time: 15 mins,
  • Cook Time: 45 mins,
  • Rating:
    Rate this recipe
Summertime may be about all about BBQ, but when you're a mom, it's equally all about potlucks. The last two weeks of school this year we had seven potluck events in just two weeks. Yes, seven. That meant I had to cook seven times for 20+ people....

Ingredients

  • 1 tablespoon vegetable or canola oil
  • 1 medium yellow onion, diced
  • 3 bell peppers (red, yellow, orange or green), sliced
  • 1 16-ounce bag tortilla chips
  • 1 1/2 cups grated cheddar cheese
  • 2 12-ounce jars salsa verde or tomatillo salsa
  • 3/4 cup sour cream (low fat or regular)
  • 4 cups cooked chicken, shredded

Preparation

  1. 1. Preheat oven to 350° F.
  2. 2. Heat the oil in a large skillet over medium heat. Add the onions and peppers and sauté for 5-6 minutes, or until they just begin to soften.
  3. 4. In a small bowl, whisk together the salsa verde and sour cream.
  4. 3. In a 13 x 9 baking dish, create layers with half of the tortilla chips, onion mixture, chicken, cheese and salsa verde sauce. Top with another layer using the remaining tortilla chips, onion mixture, and salsa verde. Top with the remaining cheese.
  5. 4. Cover baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
  6. 5. Cool and serve.
Chicken Fajita Casserole

Nutrition Information

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Comments






  1. Mary

    April 13, 2013 at 12:12 pm

    I halved the recipe and it came out perfect! So easy and yummy!

  2. christensen.heather

    April 1, 2013 at 5:40 pm

    Hi -
    If I freeze this would I defrost before cooking or what would the cooking time be? Thanks!

    • catherine

      April 2, 2013 at 11:40 am

      I would probably defrost in the fridge and then follow the cooking times in the recipe!

  3. shaygehl

    March 2, 2013 at 3:28 pm

    Are you kidding me?! This seriously was the easiest thing to make and so delicious. Thanks for my new go-to! :)

  4. daniela

    December 29, 2012 at 4:30 pm

    Has anyone tried substituting the sour creme with greek yogurt?

  5. Joy

    October 6, 2012 at 11:01 am

    Would this be just as yummy to half the recipe? Have you tried that?

    • catherine

      October 8, 2012 at 11:50 am

      I haven’t tried that, but I think you could halve it very easily!

  6. brei

    October 3, 2012 at 3:38 pm

    This was so good. My 21 month old loved it!!

  7. sandrita

    September 26, 2012 at 12:28 pm

    Sounds yummy! I can easily see how I can adapt this to be a vegan dish!

  8. Jessica

    September 17, 2012 at 11:04 am

    This looks amazing, going to make a few small changes to make more my family friendly…but can’t wait to try!!! Thinking of adding some homemade refried black beans in the layering, and try with 1/2 the amount of sour cream (kids dislike). YUM!

  9. Miriam

    August 21, 2012 at 8:14 am

    This looks great. Just wondering if you could substitute Greek yogurt for the sour cream? Thanks!

  10. Ashly

    August 17, 2012 at 2:32 pm

    This recipe looks delicious!

  11. Katherine

    August 8, 2012 at 7:08 am

    I’d love to make this but I am a vegetarian. Any ideas on something that might substitute well for the chicken? I’ve been a vegetarian for 20+ years, so I should probably know, but I’m not very good at winging it on recipes! Thanks in advance!! Looking forward to the cookbook…will it have a decent amount of vegetarian fare?

    • catherine

      August 8, 2012 at 11:40 am

      You could use any kids of vegan meat, or just leave out the chicken and add more veggies!

  12. S Bowe

    August 6, 2012 at 10:16 am

    I plan to half this and bake in a 8 x 8 inch pan. Do you think I need to adjust the bake time? Thanks!

    • catherine

      August 6, 2012 at 11:26 am

      It’ll probably be about the same baking time, but I would bake for the initial 20 minutes covered, then uncover and bake until the cheese is melted and bubbly!

  13. Amanda

    August 2, 2012 at 3:48 pm

    I made this a couple weekends ago. I wanted to see what the difference it made to use the chips vs. corn tortillas, so I did one side of each in the 9×13. I have to say I preferred the tortillas a little better – it was a bit more moist. I also will mix the chicken in with the onion/pepper mixture so they are more evenly distributed. Thanks for the recipe!!

  14. Jennifer

    July 17, 2012 at 6:29 pm

    Can you please provide the recipe for 6-8 servings, as opposed to the potluck serving size? Thanks!

    • catherine

      July 17, 2012 at 6:43 pm

      This recipe fills a standard 9×13 casserole dish. You could halve all the ingredients and layer it in a square 8×8 casserole dish! :)

  15. Gaby

    July 16, 2012 at 10:33 pm

    seven times for 20+ people?!?! You’re a rock star!!! Love this casserole!

    • catherine

      July 17, 2012 at 11:17 am

      Thanks mama! It was exhausting!

  16. Terry

    July 16, 2012 at 9:50 pm

    What a good idea! You could also use cream cheese instead of sour cream. Reminds me of a creamy chicken taquito recipe I saw on The Pioneer Woman’s site. My kids LOVE them! http://thepioneerwoman.com/cooking/2011/05/web-deliciousness-cinco-de-mayo/

  17. zaeaton

    July 16, 2012 at 11:12 am

    I want to make this but am unsure or how to cook the chicken. I have chicken breasts, how do I cook them so I can use them in a casserole?

    • Amy

      August 25, 2012 at 10:43 pm

      You can roast the chicken breasts on a foil-lined baking sheet for 35 minutes at 350 degrees. I usually rub the chicken with a little olive oil first and season with salt and pepper; or don’t, depending on how strict you want to be with the oil/salt.

    • Tamara

      July 16, 2012 at 11:18 am

      One of the EASIEST ways to make shredded chicken is to simply throw some chicken breasts in the crock pot for 3-5 hours. You can season them with whatever you like, salt, pepper….. you don’t need any liquid at all. Once it’s done you just shred! Easy peasy!

      • Rosa

        July 17, 2012 at 6:55 am

        Hi Tamara, would that be on high or on low in the crockpot?

  18. AKMom

    July 16, 2012 at 10:09 am

    Would this recipe freeze well to make ahead of time?

    • catherine

      July 16, 2012 at 4:23 pm

      As much as I would love for this to be a freeze-well meal I just don’t think it is! You can make the chicken ahead of time, as well as the pepper mixture. Then all you need to do is quickly assemble it and throw it in the oven!