- 2 pounds boneless chicken breasts, diced
- 1 tablespoon vegetable oil
- 1 large tomato, diced
- 1 green bell pepper, cut into strips
- 1/2 large onion, cut into strips
- 3/4 cup water
- 2 (1.27 ounce) packets fajita seasoning
- 10 (6 inch) corn tortillas, cut in quarters
- 1 (16 ounce) can pinto beans, rinsed and drained
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) can black beans, rinsed and drained
- 1/4 cup green onions, chopped
- 1/4 cup chopped cilantro
- Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
- Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
- 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.
- 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.
- 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.
04/29/2018
recipepes.com
Chicken Fajita Bake, recipe
PT15M
PT1H
5
455 calories
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