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 leftover 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)
  • 1/2 cup sour cream
  • 1 cup milk, divided
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1/2 cup chicken broth
  • 2 cups Mexican blend cheese


  1. Pre-heat your oven to 375 degrees and grease a 8×8 pan.
  2. In a small sauce pan melt butter. Whisk in flour. Then add 1/2 cup milk and chicken broth. Simmer over medium heat while whisking until it’s thick.
  3. Add sour cream and the other 1/2 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 1/3 of the meat then 1/3 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 30 minutes. Remove the foil and broil for a few minutes until the cheese is bubbly and starts to brown.

Serve and enjoy!

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 sauce pan 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.

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