Chicken Fajitas

http://www.savingyoudinero.com/2012/05/28/crock-pot-chicken-fajitas/
Chicken Fajitas
( 5-6 servings)

2 peppers (your favorite)
1 onion
1 1/2 pound chicken breast
1/2 cup chicken broth
taco seasoning packet
1 tsp. chili powder
1/2 tsp. paprika
1 tsp. salt

You will also need tortillas, cheese, cream, etc.

Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
   
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
   
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.
   

http://www.savingyoudinero.com/2012/06/05/chicken-fajita-casserole/
With the leftover fajita's try this casserole

Chicken Fajita Casserole

6-8 flour tortillas
2 cups leftover shredded chicken fajita (or more if you have it)
1/2 cup sour cream
1 cup milk, divided
2 Tbsp butter
3 Tbsp flour
1/2 cup chicken broth
2 cups Mexican blend cheese

Instructions

1. Pre-heat your oven to 375 degrees and grease a 8×8 pan.
   
2. In a small sauce pan melt butter. Whisk in flour. Then add 1/2 cup milk and chicken broth. Simmer over medium heat while whisking until it’s thick.
   
3. Add sour cream and the other 1/2 cup of milk to the pan and remove from heat.
   
4. Pour a little of the liquid mixture on the bottom of the pan.
   
5. Cut the tortillas in half and cover the bottom of the pan. I cut off a small overlapping piece to cover the middle. Or you could cut up another tortilla to cover the hole in the middle.
   
6. Then add 1/3 of the meat then 1/3 of the cream mixture, then some cheese.
   
7. Repeat – tortillas, meat, cream mix, cheese for a total of 3 layers.
   
8. Make sure you end with cheese.
   
9. Cover with foil and bake 30 minutes. Remove the foil and broil for a few minutes until the cheese is bubbly and starts to brown.