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Chicken Fajita Bake

4

0 min

Chicken Fajita Bake

Chicken Fajita Bake Photo 1

Time

0 min

Serving

8 persons

Calories

449

Rating

4.00★ (8)

Cuisine

Mexican
Author: Victoria Buriak
I made this recipe at the fire hall and it was a big hit! It is somewhat healthier as well.

Ingredients

  • boneless chicken breasts: 2 pound (diced)
  • vegetable oil: 1 Tbsp
  • tomato: 1 piece (diced)
  • green bell pepper: 1 piece (cut into strips)
  • onion: 0.5 piece (cut into strips)
  • water: 0.75 cup
  • packets fajita seasoning: 2 piece (1.27 ounce)
  • corn tortillas, cut in quarters: 10 piece (6 inch)
  • pinto beans: 1 can (16 ounce can, drained)
  • cheddar cheese: 2 cups (shredded)
  • black beans: 1 can (16 ounce can, drained)
  • green onions: 0.25 cup (chopped)
  • cilantro: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

Chicken Fajita Bake Photo 21
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  1. Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
    Chicken Fajita Bake Photo 2
  2. Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
    Chicken Fajita Bake Photo 3
  3. Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.
    Chicken Fajita Bake Photo 4
  4. Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.
    Chicken Fajita Bake Photo 5
  5. Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.
    Chicken Fajita Bake Photo 6

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