How To Make Chicken Fajita Casserole Bake

• 1. Preheat the oven to 350°
• 2. Cut 2 tortillas in half. In an 8x12 inch baking dish, lay the tortillas down to cover the bottom of the dish. Use thin strips from an additional tortilla to cover any holes.
• 3. Wash and slice the yellow and green peppers into strips and then slice those strips in half for easy to manage bites. Cut the onion into thin slices and reserve in a small bowl.
• 4. In a medium saute pan, melt the butter and add the bell peppers and onions. Season with salt, pepper, and garlic powder. Saute for 3-4 minutes over medium heat, until wilted.
• 5. In a separate bowl, combine the juice of one lime, Worcestershire, and water. Pour over the bell peppers and stir well. Cook an additional 2 minutes and then spoon the onions and bell peppers evenly over the tortilla pieces and into the casserole dish.
• 6. Sprinkle ½ cup of shredded mexi cheese over the bell peppers.
• 7. Sprinkle all 2 cups of pulled tender chicken into the casserole dish.
• 8. Cut 2 more tortillas in half and gently place them over the chicken as the final layer of the casserole.
• 9. In the same saute pan, add 1 ½ cups unsalted chicken stock, 4 oz. cream cheese, and 2 T. of fajita seasoning. (I used the McCormick brand 1.12 oz. fajita seasoning mix, if you use a different brand add the fajita seasoning in to taste, as different brands may contain more salt).
• 10. Melt this mixture into a fajita flavored sauce and pour over the casserole. Top with the other ½ cup of Mexican blend cheese. Bake at 350 for 15-20 minutes.