1 bag (10 or 11 oz) tortilla chips OR 14 corn tortillas
1 jar All Natural Texas Two-Step Tomatillo and Green Chili Stew Mix
1 bag (12 oz) frozen HEB Fully Cooked Chicken Breast or Thigh Fajitas
8 ounces (2 cups) shredded cheddar, Colby Jack or Mexican blend Cheese
* Garnish (optional): 1 cup each sour cream and fresh Pico de Gallo, mild or hot
Heat oven to 400°F. Spray a 9 x 13-inch baking dish with non-stick spray. If using tortillas, tear into bite-size pieces.
Combine chicken, stew and chips (or tortillas) in a large bowl. Transfer mixture to prepared baking dish. Top with shredded cheese.
Cover with foil and bake 30 minutes or until casserole is hot and bubbly. Remove from oven. Let stand 5 minutes.
Spoon sour cream and pico de gallo over casserole, if desired. Serve hot.
No Nutritional Information Available