Rachael Ray's Fajita Chilaquiles Casserole
- Minutes to Prepare:
- Minutes to Cook:
- 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 cups2 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
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.
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.
Nutritional Info 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
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