Chicken Fajita Tater Tots Casserole Recipes

CHICKEN AND TATER TOT CASSEROLE

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
• Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

CHICKEN FAJITA CASSEROLE

Steps:

• Boil breasts for 20 minutes or until thoroughly cooked.
• chop chicken into chunks and set aside.
• Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
• Mix soup, tomatoes-chile& chicken in large bowl.
• Tear tortillas into fourths.
• Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
• Repeat as needed until dish is full to top.
• Bake at 350 for 35 minutes.

CHICKEN FAJITA TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, bell peppers and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are just crisp-tender. Add flour and taco seasoning mix. Cook 1 minute, stirring constantly. Stir in tomatoes and green chiles. Heat to simmering. Remove from heat; stir in chicken, 1 cup of the cheese and 1 cup of the sour cream.
• Place half of the frozen potatoes in single layer in baking dish. Spoon chicken mixture on top. Top with remaining frozen potatoes, then remaining 1 cup cheese.
• Bake 40 to 45 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with cilantro. Serve with salsa and remaining 1 cup sour cream.

CHICKEN FAJITA CASSEROLE

Steps:

• Boil breasts for 20 minutes or until thoroughly cooked.
• Chop chicken into chunks and set aside
• Saute onions, garlic, peppers, salt & pepper in oil over medium heat until tender.
• Mix soup, tomatoes-Chile & chicken in large bowl.
• Tear tortillas into fourths.
• Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then with layer of cheese.
• Repeat as needed until dish is full to top.
• Bake at 350 for 35 minutes.

CHICKEN FAJITA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring stock to a boil in a large pot. Add chicken breasts and cook until very tender, no longer pink in the centers, and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate, keeping stock in the pot. Remove and discard bones, fat, and skin. Chop meat and set aside.
• Add rice to the stock and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and stock has been absorbed, 20 to 25 minutes. Set aside.
• Heat oil in a large skillet over medium-high heat. Add bell peppers, onions, jalapeno peppers, and garlic; saute until slightly tender, about 5 minutes.
• Combine chicken, rice, vegetables, black beans, salsa, fajita seasoning, salt, and pepper in a large mixing bowl. Transfer to a large casserole dish and top with cheese.
• Bake in the preheated oven until browned and bubbly, about 30 minutes. Let rest for 10 minutes; serve with sour cream and tortilla strips on top.

CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions and bell peppers and cook, stirring occasionally, until they start to soften, 5 to 6 minutes. Transfer the onions and bell peppers to a plate and set aside.
• Add the remaining 1 tablespoon oil, the chicken, 1/2 of the fajita seasoning and 1/2 teaspoon of salt and cook, stirring occasionally, for 2 minutes.
• Return the onions and bell peppers to the skillet. Add the remaining 1/2 of the fajita seasoning and another 1/2 teaspoon of salt and cook, stirring occasionally, until the chicken is cooked through, about 2 minutes. Add the lime juice and cilantro to the skillet and stir to combine.
• Serve with the tortillas and desired accompaniments.

CHICKEN FAJITAS CASSEROLE

Steps:

• Preheat oven to 350˚F. Lightly grease a 9x13 baking dish with cooking spray; set aside. Shred the baked chicken breasts and then transfer to a large mixing bowl; set aside.
• Heat olive oil in a skillet set over medium-high heat. Add strips of peppers and onions to the hot oil; sprinkle with salt and cook for 4 to 5 minutes, or until softened. Stir frequently.
• Remove from heat and add to the chicken. Set aside.
• In a large bowl combine cream cheese, HALF of shredded cheese, fajitas seasoning mix, salt, and pepper; mix until thoroughly combined.
• Add cream cheese mixture to the chicken and peppers; mix until everything is well combined.
• Transfer chicken mixture to previously prepared baking dish and sprinkle with remaining shredded cheddar cheese.
• Bake for 25 to 30 minutes, or until hot and bubbly, and cheese is melted. Remove from oven and garnish with chopped cilantro or parsley. Serve and enjoy!

SHORTCUT CHICKEN FAJITA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
• Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).