I absolutely can’t wait for y’all to try this recipe. Seriously. I just know y’all are going to love it. It really packs a punch of flavor and my family just went crazy over it. It’s based on a Mexican Chicken Casserole I’ve been making for years that I shared over on Southern Plate a few years ago. This one twists things around a little and adds a packet of fajita seasoning mix for some truly amazing flavor.
The best part is it’s got your veggies, protein, and starch all right in there so you can have dinner on the table in about 30 minutes and only have a bowl and a dish to wash – well, that is if you use paper plates, but I digress…
Ingredients :
°1 large onion
°1 medium red pepper
°1 lb (500 g) boneless, skinless chicken breast
°1 kg of Old El Paso Fajita Seasoning Mix
° vegetable oil
°Medium Old El Paso TM Flour Tortilla (6 in / 15 cm)
°sour cream
°Old El Paso Salsa Rich and Thick
°Fresh chopped coriander
* Steps :
1 Heat the oven to 200°C (400°F). 3Qt spray. (2.8 L), 13 x 9-inch (2.8 L) glass oil dish.Cutting onions // peppers to even slices, & placing them on plate.
2 Cutting chicken breasts to thin tranches & adding them to vegetables in dish. Sprinkle with the seasoning mixture and spray with oil. My heart to combine the pieces and cover them.
3 Cook for 35 to 45 minutes, stirring once halfway through the cooking process, until the chicken is no longer in color in the middle.
4 Put spoonfuls of chicken and vegetables on each tortilla. Top each tortilla with sour cream, salsa, cilantro, or your favorite fajita filling.
Tip 1
You can use any color of pepper in this dish…or even add more than one color.
Enjoy !
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