Fajita Chicken Corn and Potato Casserole by Tamera

Fajita Chicken Corn and Potato Casserole by Tamera
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 11.0 g
  • Cholesterol: 49.2 mg
  • Sodium: 67.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 21.2 g

View full nutritional breakdown of Fajita Chicken Corn and Potato Casserole by Tamera calories by ingredient
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Introduction

When you are hungry and need some food to stick to the ribs, this casserole is very satisfying without blowing your diet! Full of veggies and seasoning, a serving lasts and lasts! If you have room throw a dollop of sour cream on top. Mighty good. When you are hungry and need some food to stick to the ribs, this casserole is very satisfying without blowing your diet! Full of veggies and seasoning, a serving lasts and lasts! If you have room throw a dollop of sour cream on top. Mighty good.
Number of Servings: 5

Ingredients

    3 tbsp Extra Virgin Olive Oil
    3 small (1-3/4" to 2-1/2" dia.) Potato, raw
    14 ounces Chicken Breast diced and seasoned with fajita seasoning. (See my fajita seasoning recipe in directions if you want to make your own.
    2 small to medium Corn on the Cob, Sweet Corn
    1/4 red or yellow pepper diced finely
    1 medium (2-1/2" dia) Onions, raw diced
    1 pepper Jalapeno Peppers diced finely
    1 medium Carrots diced finely

Tips

You can make this a a oven baked pan meal too. Make sure you still par boil the potatoes and microwave the corn before placing on a a pan with the oil and bake at 400 degrees for about 20-30 min.


Directions

Dice and boil the potatoes. Drain and salt with kosher salt. set aside.
Microwave the corn 3 minutes by pulling off outside husks leaving one or two leaves on it. Once it cools, cut the kernels off the cobs and set aside.
Dice the onions, carrot, red and jalapeņo peppers finely. Set aside.
Dice the chicken and cover with fajita seasoning.
(My fajita seasoning is as follows if you want to make your own:
2 tsp chilli powder, 1 to 2 tsp cumin, 1 tsp taco seasoning, 1 tsp paprika, 1/2 tsp kosher salt, cayannne pepper to taste. You will use about half of the seasoning for the chicken and it's up to you if you want to sprinkle it over the veggies too.)

START COOKING!
Place 2 T of oil in a fry pan and fry the chicken until done. Remove from pan, set aside.
Add last Tablespoon of oil and fry the onions, peppers and carrot until fork tender. Add the corn to the pan and cook until warmed through, add the potatoes and fry it up a bit. Add the chicken at the end. Season to taste and serve.

Serving Size: 5 big servings probably about a cup or cup and a quarter

Number of Servings: 5

Recipe submitted by SparkPeople user PASTA3.

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  • Looks good. Our tastes are not for the spice so with some moderate changes, we will enjoy. - 7/24/20

    Reply from PASTA3 (7/25/20)
    Yes it can be spicy and I love this simply salt and pepper too and maybe a little garlic power! The flavors of the fresh vegetables right now, mid summer, are at their peak! Oh and it's great in the morning with a fried egg over the top!


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