Chicken Fajita Bake Recipe

Name: Chicken Fajita Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
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.
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.
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.
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.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds boneless chicken breasts, diced, 1 tablespoon vegetable oil, 1 large tomato, diced, 1 green bell pepper, cut into strips, and more.

Yes, Chicken Fajita Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fajita Bake

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