Chicken Fajita Casserole - cooking recipe

Ingredients

1 (16 ounce) can old el paso refried beans
1 (15 ounce) can tomato sauce
1 (1 ounce) package old el paso fajita seasoning mix
1 (9 ounce) package , frozen cooked chicken breast strips, thawed (seasoned with Southwest seasonings)
Smucker's No Sugar Added Orange Spread, 8
8 (1 lb) bags frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded colby-monterey jack cheese (8 oz)

Preparation

Heat oven to 375\u00b0F Spray 13x9-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.