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.
