Thursday, June 18, 2015

Friday Food: Chipotle Chicken Fajita Casserole

Great to feed the entire family or to feed someone for a week.  Healthy, delicious and as always highly customizable to you liking.  Enjoy.

  • 3 bell peppers, seeded & diced
  • 1 onion, diced
  • olive oil
  • 1 lb chicken breasts, sliced into strips
  • 1 (15 oz.) can beans, drained + rinsed
  • 1 (15 oz.) can fire roasted tomatoes
  • 6-8 whole wheat tortillas
  • 2 cups shredded mexi blend cheese
Homemade Fajita Seasoning:
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • pinch of cayenne (more if you like spicy)
Prepare/mix the fajita seasoning in a small bowl.  Use half of it to season the chicken.  Set aside the rest.
Heat a large skillet, on medium high, with 1 tsp olive oil and saute the peppers and onion in two batches until they JUST start to soften (3 minutes).  Don't forget to season with salt and pepper (I also use garlic powder).  Set aside.
Preheat oven to 375 F.
In the same skillet, lightly drizzle the pan with olive oil and cook the chicken strips, on medium heat.  About 4-5 minutes on each side or until juices run clear when thickest part is sliced.  Remove the chicken from pan and cube into bite sized peices.  
In a large bowl, combine the beans, tomatoes and the remaining fajita seasoning.  Add the chicken and peppers & onions and mix all together.  
Place 1/2 cup or so of the mixture on the bottom of a 9x13" baking dish, and spread out.  Next, place 3-4 tortillas on top (its okay if they overlap).  Then add more chicken mixture on top - covering all tortillas.  One more layer tortillas on top of that and then top with the remaining chicken mixture.  Finally top with cheese, cover with aluminum foil and bake for 30 minutes.  Remove aluminum foil and bake for an additional 10-15 minutes.  Slice like lasagna and serve warm.  I topped with avocado and highly recommend doing so.
Yields 6-8 servings.

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