Chicken Fajita Casserole
Get ready for a sizzling twist on a Tex-Mex favorite! ThisChicken Fajita Casserole is packed with juicy chicken, colorful peppers, zestyspices, melty cheese, and crispy tortilla strips—all in one skillet. Quick,cozy, and bursting with flavor, it’s your new weeknight go-to!
Equipment
- 1 Oven-proof Skillet
Ingredients
- 2 ½ cup Cooked Chicken, sliced into strips
- 1 Medium Onion, Sliced into strips
- 1 Red Bell Pepper, sliced into strips
- 1 Yellow Bell Pepper, sliced into strips
- 6-8 tsp Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend
- ¼ tsp Black Pepper
- 1 tbsp Lime Juice
- 6 Corn Tortillas, sliced into 1" strips
- 1 cup Mexican Cheese
- ¼ cup Fresh Cilantro, Chopped Optional
Instructions
- Preheat oven to 400℉.
- Heat oil in a large ovenproof skillet over medium heat. Add sliced vegetables and cook stirring for approximately 2 minutes.
- Stir in all but 2 tsp of Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend and continue cooking until softened (approximately 4 minutes).
- Season chicken with 2 tsp of Lauri Lee's Ultra Low Sodium Seasoning Blend and then add to the vegetables in the skillet. Cook and stir until chicken is heated up (about 2 minutes) and then remove from heat.
- Stir in lime juice, then gently stir in tortilla strips. Sprinkle with cheese and place in oven for 15-20 minutes or until hot and the cheese is melted.
- Remove from oven and sprinkle with cilantro (if using). Serve and enjoy!