Healthy Chicken Fajita Casserole

Ingredients

• Chili powder

  Spices

  2 tsp or 5g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Mix the chili powder, paprika, salt, cumin, onion powder, garlic powder, and oregano in a small bowl. Use half to season the chicken, setting the rest aside.
2. Heat a large skillet over medium-high heat with 1 tsp olive oil. Sauté the peppers and onion in two batches until they start to soften, about 3 minutes. Season with salt and pepper to taste, then set aside.
3. Preheat the oven to 375°F.
4. In the same skillet, drizzle with olive oil and cook the chicken strips over medium heat for 4-5 minutes on each side, or until juices run clear. Remove from pan and cube into bite-sized pieces.
5. In a large bowl, combine the beans, tomatoes, and remaining fajita seasoning. Add the chicken and pepper/onion mixture and mix well.
6. Spread 1/2 cup of the mixture on the bottom of a 9x13" baking dish. Place 3-4 tortillas on top, overlapping if necessary. Add more chicken mixture, cover with another layer of tortillas, and top with the remaining chicken mixture. Sprinkle with cheese, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes. Slice and serve warm.