I love the combination of spices in this recipe! The casserole is good, but I have also used the combo of spices for regular fajitas. The cinnamon is a great twist!!
Fajita Chilaquiles Casserole
adapted from Rachael Ray
8 flour tortillas
Cooking spray
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin
1 tbsp cinnamon
1 tbsp chili powder
1 tsp dried oregano
salt and ground black pepper
2 lbs boneless, skinless chicken breasts
4 tbsp oil, divided
2 cups (approx) chicken stock
2 red bell peppers, seeded and thinly sliced
2 red onions, thinly sliced
3-4 cloves garlic, finely chopped or grated
2 limes, zest of 1 and juice of 2 divided
1/4 cup cilantro or flat-leaf parsley
1 cup shredded pepper jack cheese
salsa, to garnish
Preheat oven to 400*. On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
In a small bowl, combine the onion power, garlic powder, cumin, cinnamon, chili powder, oregano salt and pepper. Toss your chicken with the spice mixture and reserve. Place a large skillet over medium-high heat; heat about 2 tbsp of oil. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the chicken stock to the pan and cook to reduce, 3-4 minutes.
While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tbsp. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs salt and pepper to the pan; toss to combine and reserve.
When everything is ready, toss the meat, pepper and onion, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.
Serves 4
Fajita Chilaquiles Casseroleadapted from Rachael Ray
8 flour tortillas
Cooking spray
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin
1 tbsp cinnamon
1 tbsp chili powder
1 tsp dried oregano
salt and ground black pepper
2 lbs boneless, skinless chicken breasts
4 tbsp oil, divided
2 cups (approx) chicken stock
2 red bell peppers, seeded and thinly sliced
2 red onions, thinly sliced
3-4 cloves garlic, finely chopped or grated
2 limes, zest of 1 and juice of 2 divided
1/4 cup cilantro or flat-leaf parsley
1 cup shredded pepper jack cheese
salsa, to garnish
Preheat oven to 400*. On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
In a small bowl, combine the onion power, garlic powder, cumin, cinnamon, chili powder, oregano salt and pepper. Toss your chicken with the spice mixture and reserve. Place a large skillet over medium-high heat; heat about 2 tbsp of oil. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the chicken stock to the pan and cook to reduce, 3-4 minutes.
While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tbsp. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs salt and pepper to the pan; toss to combine and reserve.
When everything is ready, toss the meat, pepper and onion, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.
Serves 4
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