Best Queso Smothered Chicken Fajitas Recipes

SMOTHERED CHICKEN QUESO CASSEROLE

Smothered Chicken Queso Casserole image

This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!

Provided by By Madison Mayberry Hofmeyer

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (15 oz) Tostito's™ salsa con queso
3/4 cups half-and-half
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium red or orange bell pepper, seeded, chopped
2 1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
Chopped tomatoes and chopped fresh cilantro, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

SMOTHERED CHICKEN FAJITAS

Smothered Chicken Fajitas image

This recipe comes from a friend of ours from the lake. We all really enjoyed this when we were served it this past weekend. I just had to have the recipe. Not sure of the name so I decided to give it this name. :)

Provided by Marsha D.

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 large chicken breast fillets
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 habanero
1 onion
6 -8 mushrooms, sliced
4 cups monterey jack cheese
4 -6 flour tortillas
water
salt, to taste
black pepper, to taste

Steps:

Slice up all of bell peppers, mushrooms and onions, clean seeds out of habanero pepper and dice up. Set aside.
Dice up chicken breast into bite size pieces.
In a large skillet add chicken pieces and cover with enough water and bring to a boil. Cook until tender, 30 minutes.
Drain any water from skillet.
Add chicken pieces back to skillet and add all the bell peppers, onion, habanero chili pepper and mushrooms.
Add salt and pepper to taste.
Cover and steam chicken and veggies 5 minutes.
Drain again if any water is in skillet.
Add back to skillet and add the monterey jack cheese.
Stir all together until melted.
Place 2-3 Tablespoons of mixture onto 1 floured tortilla and roll up. Repeat until mixture is all used up.
Serve and enjoy!
Note: you can fry the floured tortilla with mixture after rolled up with alittle olive oil until lightly brown on both sides for a crispy crunch.