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   We always liked chicken fajitas and one day decided to try making them in casserole form. It's not really very different from fajitas flavor-wise but easier to prepare ahead if people are coming. We found we liked it better with Anaheim peppers, but those later became hard to find locally so we switched to Pablanos.

                   Chicken Fajita Casserole
                            Carol and Bill
1 pkg  chicken tenders
10 Anaheim or Pablano peppers
1 and 1/2 lg  red onions
5 tortillas (corn or wheat)
1 cup sour cream        2 eggs
2 cups cheddar or Mexican blend cheese
1 pkt taco seasoning 
1 tsp cumin 
1/2 tsp ea. paprika, garlic powder
1 jar salsa

Instructions

Start chicken in a large skillet. Cook with a little oil until just done on medium heat. Inside temp should be just over 150F. Remove from pan.

If using Anaheim peppers blacken the skin under the broiler, allow to cool and remove it along with the cores and seeds.  Cook onions adding a little oil to pan and cook until just starting to become tender. Add chicken, salsa, peppers, and seasoning and cook until everything is warmed.

In a bowl mix sour cream and beaten eggs. Cut tortillas into 1 inch pieces and add. Stir.

In a baking dish start with tortilla mix, then chicken/vegetable mix, then cheese, then tortilla mix, chicken/vegetable mix, then top with cheese. Bake at 325F for 20 minutes until cheese is browning a little and it's bubbling.