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Chicken Fajita Bake

Justin McCraven

"I made this recipe at the fire hall and it was a big hit! It is somewhat healthier as well."
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1 h 6 m servings 449 cals
Original recipe yields 8 servings

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  1. Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
  2. Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
  3. Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.
  4. Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.
  5. Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.

Nutrition Facts

Per Serving: 449 calories; 15 g fat; 42.2 g carbohydrates; 37.6 g protein; 88 mg cholesterol; 1239 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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Given the ingredients I’m surprised it was not more flavorful. I’m not a fan of baked tomatoes, so maybes add them at the end. Decent, but nothing to rave about.