Instructions
1. Prep:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook Chicken & Veggies:
In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook 5–7 minutes until browned. Sprinkle fajita seasoning over the chicken. Add bell peppers and onion and cook for another 5 minutes until softened, stirring occasionally.
3. Combine Filling:
In a large bowl, mix the cooked chicken and vegetables with salsa and 1 cup of shredded cheese until well combined.
4. Layer the Casserole:
Spread half of the tortilla strips in an even layer on the bottom of the prepared baking dish. Spoon the chicken and veggie mixture over the tortillas. Top with the remaining tortilla strips.
5. Add Cheese & Bake:
Sprinkle the remaining 1 cup of cheese evenly on top. Bake for 20–25 minutes until the cheese is melted, bubbly, and lightly golden.
6. Serve:
Let the casserole cool for 5 minutes. Garnish with fresh cilantro if desired.
Serving Suggestions
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Balance the Richness: Pair with a crisp green salad with lime vinaigrette, a dollop of sour cream, or creamy guacamole.
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Heartier Meal: Serve alongside Mexican rice, black beans, or corn salsa.
Tips & Variations
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Spice it Up: Add sliced jalapeños to the skillet or mix in your favorite hot sauce.
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Switch the Protein: Try thinly sliced steak or shrimp instead of chicken.
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Vegetarian Option: Replace chicken with 2 cans of black beans (drained) or grilled portobello mushroom strips.
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Lighter Twist: Use whole wheat tortillas and reduced-fat cheese.
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Cheese Choices: Experiment with sharp cheddar, pepper jack, or a blend for extra flavor.
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