Chicken Fajita Casserole

Chicken Fajita Casserole

Chicken Fajita Casserole

Let’s take a break from these heavy topics and go for the food!

You can adjust this recipe to fit your needs. This recipe filled a 13×9 dish. You could cut the recipe in half if you don’t want that much food. I added some stuff, so I will list what I used, and you can adjust as you wish!

Bart does not love Mexican food. Let me rephrase that he doesn’t love it when I cook Mexican food. However, everyone else in my house loves it. Occasionally, I will sneak it into my rotation. This week, I am trying to solely shelf-cook. For the week, I spent around $100 on groceries (not all food items, some non-food-related things). I am trying to use up what I have and then restock. With groceries getting so high, it is a constant pull to stock up or shelf-cook as much as possible.

This Chicken Fajita Casserole was so easy, and I had all the ingredients already on hand, so that made it even better. Put it together, and it will cook in no time. About five tortillas were left over, so I cut them into triangles and threw them in a bowl with oil, chili powder, and sea salt. From there, I put the lid on and shook them up. They went on a sheet pan, and I fanned them all out and cooked them at 350 for about 5 minutes. I served the chips with this dish. You could also do store-bought tortilla chips or rice.


Seasoning for Chicken and Veggies

2 1/2 tsp. chili powder

1 tsp. cumin

1 tsp. sea salt

1 tsp. pepper

1/2 tsp. paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. oregano

1/4 tsp. red pepper flakes

Should I admit now that I don’t measure anything? Ever. I’m spitballing for all of you right now.

Chicken Fajita Casserole Ingredients

Bag of frozen (thawed and chopped) chicken fajita strips

One orange pepper

One yellow pepper

One zucchini

Fresh portobello mushrooms

Minced garlic

One onion

One stick of butter (you can use oil)

One block of cream cheese

1/2 c. sour cream

Cheddar Cheese


I took premade chicken fajita strips and cut them into bite-sized pieces for the Chicken Fajita Casserole. I added them to a large bowl. Next, I took a yellow pepper, orange pepper, onion, one zucchini, fresh mushrooms, and some minced garlic for this casserole. I cut, into slices, all of the veggies and put them in the bowl.

I put the seasoning blend inside that bowl of meat and veggies. Put the lid on the bowl and shake it up very well. From there, I put that in the fridge and let it sit for about 30 minutes. Next time, it will be in there for an hour. I want to make sure that everything is marinated well in it.

Once that was ready, I got my cast iron skillet, added a 1/2 stick of butter, and melted it in the pan. I threw my chicken and veggies in there, and I slowly cooked it. I added another 1/2 stick of butter and put a cookie sheet over the pan to tenderize the veggies. The chicken was pre-cooked and frozen. I bought it in the freezer section of Walmart, and I let it thaw in the sick before I chopped it up.


I preheated my oven to 350. Then, I grease a 13×9 dish. I put all the chicken and veggies on the bottom of the pan. Then, I mixed 1/2 c. sour cream and one block of cream cheese in another bowl. I spread that over the top of my chicken fajita casserole mixture.

On top of that, I sprinkled some cheddar cheese on top of—Bake for 20 minutes. Let sit for a couple of minutes to let the juices do their thing.




Chicken Fajitas and Rice

Chicken Fajitas and Rice

Chicken Fajitas and Rice

So, I took a lot of leftovers and sad-looking veggies. From there, I made Chicken Fajitas and Rice for dinner. No picture because when I do something new, I think if it sucks, why would I want to document that? Maybe this will be the year I am inspired to let my good and sucky food shine through photos.


Chicken (I used boneless, skinless thighs because it is what I had on hand.)


Fajita mix (I used 3 packets)

Red, orange, and yellow peppers



Queso Fresco

Flour Tortillas

2 c. uncooked rice

2 c. water

Teriyaki Sauce

Extra virgin olive oil (any oil is fine)


For the rice, I used my instant pot. I placed my 2 c. uncooked rice in, then added a packet of fajita mix, a splash of teriyaki sauce, and my seasoning concoction. Set it and let it go.

I placed my cut-up chicken thighs in a bowl and added fresh garlic, seasoning, a fajita mix packet, and lots of teriyaki. Put the lid on the bowl and shake it up. Placed it in the fridge and let it marinate for at least an hour (overnight or several hours is better, though).

In my electric skillet, I added some extra virgin olive oil. I sliced up a large onion and all my peppers. I sauteed them with some seasoning and a few splashes of teriyaki sauce. Once those were softened, I took them out.

In the same skillet, I cooked my chicken until it was done. Once that was done, I added the veggies and used the other packet of fajita mix. I turned it on low and covered it until the rice was done.

Serve on the rice or wrap up in a tortilla with some queso fresco sprinkled. It was excellent!



Easy Chicken Enchiladas

Easy Chicken Enchiladas

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are just that…easy.  I can whip these up fairly quickly on any given day.  You know those recipes that you just keep on hand because it is quick, easy, and filling.  This is one that you want to just keep the ingredients on hand.


Chicken (you can use drained canned chicken or chicken breasts)

Oil (or butter)

Minced onion


Jar of salsa

2 cans cheddar cheese soup

Sour cream (optional)

Green onions (optional)




If you are using canned chicken, eliminate this step.  Cut chicken into bite-sized pieces.  Put enough oil to coat the bottom of your pan. Saute up the chicken with seasoning and minced onions.  Now, if you are using canned chicken, just put it all in a bowl with the seasoning and minced onion.

In a bowl, add the 2 cans of cheddar cheese soup and the salsa.  Also, add the “optional items or extra items if you want). I usually keep out about a 1/4 of a cup of this mixture to spread on top once the enchiladas are rolled.

Inside a tortilla, add a couple of tablespoons of the mixture.  Roll, place in dish.  Spread the remaining cheese mixture on top and sprinkle with cheddar.  Bake at 350 for about 20-25 minutes.

Serve with rice.



Chicken and Orzo Recipe

Chicken and Orzo Recipe

This Chicken and Orzo Recipe made more than I had anticipated. I made one 13×9 pan for tonight and a smaller pan to freeze for later.

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets of Italian dressing mix


Cook the chicken and then cut it up. Mix everything in a giant bowl. Place in a 13×9 greased dish. This amount made that 13×9 and an 11×8 pan. Sprinkle reserved cheese on top. Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here; only 5 kids ate here. We were able to eat the entire smaller dish. The 13×9 dish I wrapped and froze for next week!


You can substitute Ranch packets instead of Italian packets. Also, taco seasoning can be used as a substitute, and maybe add a can of corn to that and make it Mexican-flavored. This chicken and orzo recipe was delicious. It is one I will make again because I can sneak so much goodness into it without my family thinking I’m killing them.




Cheesy Chicken Enchiladas

Cheesy Chicken EnchiladasCheesy Chicken Enchiladas is SO easy to make and you can do a variety of things to make it different.  I will try and add in parenthesis some variations but use your imagination.  Now, remember I am using this recipe for MY LARGE FAMILY so you may need to adjust the ingredients to suit your family size.  A side bonus to making this large amount, it freezes beautifully.

Cheesy Chicken Enchiladas

5 cans of chunk chicken, drained (you can use fresh or frozen and chunk it up)

Minced onion

Minced garlic


2 cans of cheddar cheese soup

1/2 jar of salsa

**You can also add chili powder, cumin, taco seasoning packet, cayenne, green onions, peppers, cilantro…  The world is seriously your oyster, this is just a basic, quick recipe.**

Mix all of that in a bowl.

In your instant pot, 4 c. rice with seasoning and chicken bouillon mixed in.  Add 6 c. water and put it on rice.  Let cook while you make the enchiladas.

Flour tortillas, place a couple of tablespoons of chicken mixture, and roll-up.  I used a lot of tortillas, but if we don’t eat them, I freeze them for quick lunches.

On the bottom of a sprayed 13×9 pan (I used 2 of these pans and 1 – 11×8 pan), put a layer of rice.  Next, line up your enchiladas over the rice.

In a small bowl, mix the rest of your salsa and a can of enchilada sauce.  Next, pour it over the enchiladas.  Finally, add a layer of cheddar cheese (or any cheese for that matter).

Cover and bake at 350 for 30 minutes.  Take off foil and cook for another 30 minutes.

Then, go slap yo mama.



Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.



Parmesan Crusted Chicken with Asiago

Chicken.  Parmesan.  Asiago.  You can’t get much better than a Parmesan Crusted Chicken with Asiago recipe.  So, here is what I concocted.  This would be good with Gouda or Havarti, as well.

Parmesan Crusted Chicken with Asiago

Parmesan Crusted Chicken with Asiago

Chicken (I use raw chicken breasts.  I cut off all the tough parts.  It was thick, so I sliced it in third.  It cooked quicker doing it like that)

2 Eggs with a splash of water.

1 c. parmesan with seasoning

After the chicken is cut, dredge in egg wash and then in parmesan.

In a large skillet, get the oil hot.  You do not want the breading to stick to the skillet and/or come off.

While that is cooking, put your bacon in the oven.

Place your chicken in oil and sear on both sides.

Next Up

350 for the stove.  Place the chicken on a broiling pan after the chicken is seared on both sides.  You need to put shredded asiago and crumbled bacon on top of the chicken.  I just put it in the oven long enough to melt the cheese.

Good gravy, that was some good stuff.



Cheesy Potato Chicken

Cheesy Potato Chicken

We love chicken, and I love cheese, so this is a no-brainer to throw this together. My kids loved it, and there are many things you can sneak in some yellow squash. You can shred it up and cook it with the peppers. It is tasteless and masks well.

Cheesy Potato Chicken

Cooked, shredded chicken

6 Potatoes, cut in french fry style


2 peppers, finely chopped

1/2 onion, finely chopped

2 c. sliced mushrooms

fresh minced garlic


2 c. heavy cream

2 c. white cheese (I used smoked gouda and Havarti)


Cheesy Potato Chicken Directions

In a 13×9 greased dish, layer 3 potatoes (french fry style) on the bottom. Sprinkle some seasoning on top. The next layer will be chicken, with a bit of seasoning. In a pan, saute garlic, peppers, onion, and mushrooms until tender.

Spread over the chicken. The next layer will be the remaining potatoes. Sprinkle with seasoning—lastly, the 2 c. of shredded cheese. Pour over the heavy cream.

Cover with aluminum foil (poke holes in the top) and bake at 350 for 1 hr.

Then, you can slap yo mama!