Chicken Fajita Bake

Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I made this recipe at the fire hall and it was a big hit! It is somewhat healthier as well.

By Justin McCraven

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Recipe Summary

prep:
30 mins
cook:
36 mins
total:
1 hr 6 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.

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  • Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.

  • 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.

  • 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.

  • 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; protein 37.6g; carbohydrates 42.2g; fat 15g; cholesterol 88.2mg; sodium 1239.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Renee Reade
Rating: 5 stars
06/28/2018
LOVE this dish and so does the family. Very easy to make. I usually cook up the chicken early in the day and then put together an hour before dinner. Three changes I made was to use only organic spicy black bean (2 cans) La Banderita low fat high fiber tortillas (that's what I had in the house) and a red pepper instead of green. Read More
Helpful
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Renee Reade
Rating: 5 stars
06/27/2018
LOVE this dish and so does the family. Very easy to make. I usually cook up the chicken early in the day and then put together an hour before dinner. Three changes I made was to use only organic spicy black bean (2 cans) La Banderita low fat high fiber tortillas (that's what I had in the house) and a red pepper instead of green. Read More
Helpful
(1)
Kevin Goodenbour
Rating: 5 stars
11/19/2018
Family loved it. Definitely will make again. Read More
Kevin Strader
Rating: 5 stars
01/18/2019
Super tasty and tons of it! I have massive amounts of leftovers that I am EXCITED to re-heat and devour! Read More
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thedailygourmet
Allstar
Rating: 4 stars
09/26/2017
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. Read More
Hallvardur
Rating: 4 stars
12/13/2018
Ate it with sour cream. My wife and I think we will use salsa next time we will make this dish. Read More
RJ McCarthy
Rating: 4 stars
09/11/2018
Added chipotle peppers in with pepper & onion mix for added heat and it came out amazing! Not too hot but not bland like others said. Used extra cheese on top too. Read More
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Brian
Rating: 5 stars
12/19/2018
I drained the extra water from the chicken vegetable mixture before I added it to the dish. Turned out perfect! Read More
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