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chicken fajita casserole in a cast iron skillet topped with Mexican crema, limes, cilantro, and hot sauce

Rotisserie Chicken Fajita Casserole

Pulled rotisserie chicken and fajita veggies with black beans, red chile sauce, corn tortilla strips, and cheese.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 335kcal
Author: Mason Woodruff

Ingredients

  • 1 pound Pulled Rotisserie Chicken or your choice of cooked chicken
  • 3 cups 255g Frozen Fajita Vegetables*
  • 15 oz can Black Beans drained
  • 4 Corn Tortillas cut into thin strips
  • 2 cups Red Enchilada Sauce*
  • 4 oz Shredded Mexican Cheese

Instructions

  • Preheat your oven to 400ºF. 
  • Add the chicken, veggies, beans, chopped tortillas, and enchilada sauce to a large oven safe skillet or baking dish. Toss everything together and top with the cheese. 
  • Bake for 15-20 minutes until the cheese is melted and slightly browning around the edges. 
  • Garnish with fresh cilantro, lime wedges, and your choice of hot sauce or salsa, if desired. Serve with baked tortilla chips and/or Mexican rice.

Notes

*I used PuraVida flame grilled fajitas rajas and Siete red enchilada sauce.

Nutrition

Calories: 335kcal | Carbohydrates: 28g | Protein: 30g | Fat: 11g | Fiber: 8g