Last Updated on February 17, 2021 by Janell

This chicken fajita casserole recipe is a great way to use up any leftover fajita mix you have. It's a double-duty recipe!

I love meals that I can use twice. Remember the other day when I shared my recipe for Crock Pot Chicken Fajitas? Well, we always have a lot of leftovers with this meal. We all love it and it's so easy to make. With the leftover meat and veggies, I made a yummy casserole that you can throw together in a few minutes!

Chicken Fajita Casserole

• 6-8 flour tortillas
• 2 cups leftover shredded chicken fajita (or more if you have it)
• ½ cup sour cream
• 1 cup milk, divided
• 2 tablespoon butter
• 3 tablespoon flour
• ½ cup chicken broth
• 2 cups Mexican blend cheese

Instructions For Chicken Fajita Casserole

1. Preheat your oven to 375 degrees and grease an 8x8 pan.
2. In a small saucepan melt butter. Whisk in flour. Then add ½ cup milk and chicken broth. Simmer over medium heat while whisking until it's thick.
3. Add sour cream and the other ½ cup of milk to the pan and remove from heat.
4. Pour a little of the liquid mixture on the bottom of the pan.
5. Cut the tortillas in half and cover the bottom of the pan. I cut off a small overlapping piece to cover the middle.  Or you could cut up another tortilla to cover the hole in the middle.
6. Then add ⅓ of the meat then ⅓ of the cream mixture, then some cheese.
7. Repeat - tortillas, meat, cream mix, cheese for a total of 3 layers.
8. Make sure you end with cheese.
9. Cover with foil and bake for 30 minutes. Remove the foil and broil for a few minutes until the cheese is bubbly and starts to brown.

Serve and enjoy this delicious and easy chicken fajita casserole!!

My husband ate a late lunch and came home and tried this meal. He said, "I just can't stop eating this stuff!" It's just good!

Note - The mixture you make in the saucepan is my substitute for cream of chicken soup. To save more time you can skip those ingredients and just use 1 can of cream of chicken soup.

Continue to Content

Chicken Fajita Casserole

Print

Ingredients

• 6-8 flour tortillas
• 2 cups leftover shredded chicken fajita (or more if you have it)
• ½ cup sour cream
• 1 cup milk, divided
• 2 tablespoon butter
• 3 tablespoon flour
• ½ cup chicken broth
• 2 cups Mexican blend cheese

Instructions

1. Preheat your oven to 375 degrees and grease an 8x8 pan.
2. In a small saucepan melt butter. Whisk in flour. Then add ½ cup milk and chicken broth. Simmer over medium heat while whisking until it's thick.
3. Add sour cream and the other ½ cup of milk to the pan and remove from heat.
4. Pour a little of the liquid mixture on the bottom of the pan.
5. Cut the tortillas in half and cover the bottom of the pan. I cut off a small overlapping piece to cover the middle.  Or you could cut up another tortilla to cover the hole in the middle.
6. Then add ⅓ of the meat then ⅓ of the cream mixture, then some cheese.
7. Repeat - tortillas, meat, cream mix, cheese for a total of 3 layers.
8. Make sure you end with cheese.
9. Cover with foil and bake for 30 minutes. Remove the foil and broil for a few minutes until the cheese is bubbly and starts to brown

Notes

This chicken fajita casserole recipe is a great way to use up any leftover fajita mix you have.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram