Chicken Fajita Casserole part 3

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Cook 1.5 to 2 pounds of boneless skinless chicken breast in a crock pot with 1 cup of salsa and 1 small can of diced green chilies for 10 to 12 hours until shredded.

Rinse and drain 1 can of corn.

Chop 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper, along with 1 small red onion.

Toss the chopped vegetables with olive oil, salt, and pepper, and roast in the oven at 425°F for about 30 minutes.

Make enchilada sauce by heating oil in a pan, adding flour, and then mixing in chili powder, tomato sauce, cumin, onion powder, salt, and pepper. Loosen with a bit of water and simmer for about 10 minutes.

In a large casserole dish, layer half of the shredded chicken, half of the roasted vegetable mixture, and half of the drained black beans.

Sprinkle half of the cheddar cheese on top of the first layer.

Add a layer of enchilada sauce over the cheese.

Layer 9 corn tortillas on top of the sauce.

Repeat the layers with the remaining chicken, vegetables, black beans, and cheese, finishing with a layer of enchilada sauce and a touch of cheese on top.

Bake the casserole in the oven until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens