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  • Southern Cast Iron

    Let's Go Dutch

    Aug 17, 2021 4 minutes
    PHOTOGRAPHY BY STEVE RIZZO
    RECIPE DEVELOPMENT BY IZZIE TURNER
    STYLING BY MARY BETH JONES

    LAYERED CHICKEN FAJITA PIE

    Makes 4 to 6 servings

    Change up your usual taco Tuesday with these tiers of Tex-Mex flavor generously topped with gooey, melty cheese.

    2 tablespoons unsalted butter
    2 medium bell peppers, chopped
    1 medium sweet onion, chopped
    4 cloves garlic, chopped
    4 cups shredded cooked chicken
    4½ cups shredded Monterey Jack cheese with peppers, divided
    1 (10.75-ounce) cream of onion soup
    1 (4-ounce) can diced green chiles, drained
    ½ cup chopped fresh cilantro
    1 (1-ounce) package fajita seasoning
    5 (12-inch) flour tortillas
    1 (10-ounce) can green enchilada sauce
    Salsa verde, chopped tomatoes, and
    chopped fresh cilantro, to serve

    Preheat oven

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