Thursday, August 7, 2014

Chicken Fajita Casserole

Nate loved this dinner and requested it make repeat appearances on the dinner table. It really does taste just like chicken fajitas. I saw the idea over at Poofy Cheeks. Enjoy!

2 large boneless, skinless chicken breasts
green pepper, diced
small yellow onion, diced
1 Tbsp. butter
3 8" flour tortillas
shredded cheddar cheese
your favorite salsa

Season and bake your chicken breasts. I use this rub when I make Mexican chicken:

2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and bake your chicken at 400 degrees F for about 30-35 minutes or until cooked through. Once your chicken is cooked, let it rest for 10 minutes and then shred it.

In a skillet, melt the tablespoon of butter over medium heat. Once melted, add the diced pepper and onion and sautee until vegetables have softened, about 3-5 minutes. Once finished, set aside. Lightly grease an 8x8" glass baking dish with non-stick spray. Layer a flour tortilla into the bottom of the dish. Top the tortilla with the shredded chicken and some shredded cheese. Place a flour tortilla on top. Now spoon the sauteed vegetables over the top of tortilla. Then add some salsa over top of the vegetables. Place a tortilla on top and then sprinkle cheese over the top of the tortilla. Bake at 350 degrees F for 15-20 minutes or until cheese is nice and melted. Serve hot with any desired toppings like sour cream or hot sauce and enjoy!

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