This recipe is modified from a recipe on www.bettycrocker.com
Chicken Fajita Casserole
1 can (15 oz) tomato sauce
1 package (1 oz) fajita seasoning mix
9 ounces cooked chicken breast strips
8 whole wheat tortillas
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.