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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 417.8
  • Total Fat: 14.2 g
  • Cholesterol: 68.4 mg
  • Sodium: 762.6 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 31.7 g

View full nutritional breakdown of Rachael Ray's Fajita Chilaquiles Casserole calories by ingredient
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Rachael Ray's Fajita Chilaquiles Casserole

Submitted by: FIONAFAE

Introduction

This looks so good I just need to see if I could get away with eating it! Not sure precisely how much one serving is (as I haven't made it yet) but I figure it could be split into 6 no problem! This looks so good I just need to see if I could get away with eating it! Not sure precisely how much one serving is (as I haven't made it yet) but I figure it could be split into 6 no problem!
Number of Servings: 6

Ingredients

    8 flour tortillas, cut into thin strips
    Cooking spray
    1 tablespoon (a palmful) onion powder
    1 tablespoon (a palmful) garlic powder
    1 tablespoon (a palmful) ground cumin
    1 teaspoon ground cinnamon
    1 tablespoon (a palmful) chili powder
    1 teaspoon dried oregano
    Salt and ground black pepper
    2 pounds boneless, skinless chicken breasts and thighs (about 1 pound of each)
    1 tbsp olive oil, divided
    1 cup chicken stock, divided into 1/2 cups
    2 red bell peppers, seeded and thinly sliced
    2 red onions, thinly sliced
    3 to 4 cloves garlic, finely chopped or grated
    2 limes, zest of 1 and juice of 2, divided
    1/4 cup chopped cilantro or flat-leaf parsley
    1/2 cup shredded monterey jack cheese
    Sour cream, to garnish
    Salsa, to garnish

Directions

1. With the tortillas in a pile, cut them into thin strips and place on a baking sheet; crisp them up in a 350 for about 5 minutes or until they are v.lightly browned.

2. Cut the chicken into strips, toss spices and mix with chicken. Preheat a non-stick skillet on med-high w/1 tbsp of olive oil. When the pan is hot and the oil is sizzling, put the chicken in.

3. Meanwhile, as the chicken is cooking, preheat a second skillet on med-high with the other tbsp of oil and put the sliced peppers and onions in. After 2 minutes, grate in the garlic and stir.

4. As soon as the veggies are slightly browned (not cooking till tender, here), pour in a 1/2 cup of chicken stock. Pour the other 1/2 cup into the chicken skillet, continue cooking for 1-2 minutes.

5. Assemble the dish: in a large casserole dish, spread the chicken over the bottom, followed by the crisped-up tortilla strips, followed by the onions and peppers. Toss gently with a pair of tongs and sprinkle the cheese over top.

6. Place in the 350 degree oven and cook just until the cheese has melted, about 5-7 minutes.

7. Remove from oven and sprinkle with chopped cilantro. Serve with (optional) dollop of yogurt or sour cream and salsa.



Number of Servings: 6

Recipe submitted by SparkPeople user FIONAFAE.






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