Thursday, August 21, 2014

Chicken Fajita Casserole

Chicken Fajita Casserole

Hey y'all!  Last night for supper I tried a new recipe that I found on Pinterest, oven baked chicken fajitas.  I made some changes to the recipe to make it my own and make it a casserole.  It turned out to be delicious!  The family was going back for seconds! 

Chicken Fajita Casserole 
Makes about 8 servings
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp extra virgin olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • ¼ tsp salt
  • 1 can of Rotel 
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I used a red bell pepper)
  • 9 Corn Tortillas
  • Cheddar Cheese, shredded (I used a white sharp cheddar cheese)
  • Salsa (optional for topping)
  • Fresh Cilantro, chopped (optional for topping)

  • Preheat the oven to 400 degrees.  
  • While the oven is preheating, cut your chicken and veggies into strips.  
  • Place the chicken strips in a greased baking dish, and set the veggies aside for now.  
  • In a small bowl combine the oil, chili powder, cumin, garlic powder, and salt.
  • Pour the spice mixture over the chicken and stir to coat.
  • Next add the Rotel, peppers, and onions to the dish and stir to combine.
  •  Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.

**Now, here is where I changed this into a casserole.  If you want, you can stop here and just serve on tortillas as fajitas.**
  • Once the chicken and veggies are done, remove them from the oven and put them in a bowl.  
  • Line your baking dish with corn tortillas.
  • Then pour your chicken and veggies on top of the tortillas.  
  • Place a layer of cheese on the chicken and veggie mixture and cover with a layer of corn tortillas.  
  • Add another layer of cheese on top of the tortillas.  
  • Return to the oven and bake for about 15 more minutes.  You want to make sure the cheese is melted all the way through.  
  • Once it is done, remove from oven and top with the chopped cilantro.  

For sides, I added Spanish rice and Birracho beans. Yummy!  Serve and enjoy!! You can find the original recipe here, at Alexa Eats Clean's page.