6 Servings 60 min Cook
2 Tsp Chili Powder
1 Tsp Paprika
1 Tsp Salt
1/2 Tsp, ground Cumin
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/4 Tsp, ground Oregano
3 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Medium (2-1/2" dia) Onions
1 Tbsp Olive Oil
1 Lb Chicken Breast
1 Cup Kidney Beans
1 Can (15 oz) Tomatoes
6 Tortilla (approx 7-8" dia) Tortillas
2 Cup, shredded Cheddar Cheese
In a small bowl mix the chili powder, paparika, salt, cumin, onion powder, garlic powder, and oregano.
Use half of the mixture to season the chicken; set the remainder aside.
Heat a large skillet over medium-high with 1 tsp olive oil.
Sauté the peppers and onion in two batches until they just start to soften (3 minutes).
Season with salt and pepper, to taste.
Set aside.
Preheat oven to 375 degrees 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 pieces.
In a large bowl, combine the beans, tomatoes, and the remaining fajita seasoning.
Add the chicken and pepper/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.
Recipe inspired by: http://www.
hungryhappens.
com/recipes/dinner/healthy-chicken-fajita-casserole.
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