chicken fajita casserole
Recipes
Banana Bread
Chicken Fajita Casserole
This chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner.
Ingredients
- 3 tablespoons avocado oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, halved and sliced
- 4 teaspoons chili powder
- 2½ teaspoons ground cumin
- 1¼ teaspoons garlic powder
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 2½ cups sliced cooked chicken thighs
- 1 tablespoon lime juice
- 6 (6-inch) corn tortillas, halved and cut into 1-inch strips
- 1 cup shredded mexican-style cheese blend
- ¼ cup chopped fresh cilantro
Directions
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a large ovenproof skillet over medium heat. Add 1 sliced red pepper, 1 sliced yellow pepper and 1 sliced onion; cook, stirring, for 2 minutes. Stir 4 teaspoons chili powder, 2½ teaspoons cumin, 1¼ teaspoons garlic powder, ¾ teaspoon salt and ¼ teaspoon pepper together in a small bowl. Set aside 1 teaspoon spice mixture and sprinkle the remaining spices over the vegetables. Continue cooking and stirring until softened, about 4 minutes more.
- Combine 2½ cups cooked sliced chicken and the reserved spice mix in a medium bowl; add to the skillet. Cook, stirring, until the chicken is warmed, about 2 minutes. Remove from heat and stir in 1 tablespoon lime juice. Gently stir in 6 tortillas cut into strips. Sprinkle with 1 cup cheese. Transfer to the oven and bake until the casserole is hot and the cheese is melted, 15 to 20 minutes. Sprinkle with ¼ cup cilantro.
