Chicken Fajita Casserole

This recipe is really similar to my Clean Chicken Fajita recipe BUT it's super easy to make ahead of time and just pop in the oven.

Chicken Fajita Casserole, Serves 4

• 2 chicken breasts cut into 1-inch thick strips 
• ½ sweet onion, sliced 
• 1 green pepper, sliced 
• 1 cup shredded cheddar cheese 
• 1 cup salsa 
• Fajita Seasoning (I really wing it! Make sure you taste and test) 
• 1 tbsp. chili powder 
• 1 ½ tbsp. Adobo seasoning 
• ½ tsp. paprika 
• 1 tsp. dried minced garlic  
• ½ tsp. cayenne pepper 
• 1 tbsp. cornstarch 
• ¼ cup water 
• Serving suggestions: Tortillas (yellow container), Plain low fat Greek yogurt (in lieu of sour cream- blue container) Avocado Slices (blue container)

           Preheat oven to 350. Place sliced vegetables in bottom of 9X9 casserole dish and top with chicken. In a small bowl, mix together spices, cornstarch and water to make fajita seasoning, being sure to test along the way. Pour “sauce” over chicken evenly and then pour the salsa over the chicken evenly. Sprinkle cheese over top and bake for about 40 minutes, until cooked all the way through. Serve on tortillas with sour cream or avocados.

1 red container
1/4 purple container
1/2 blue container
(without toppings and tortillas)

Chicken Fajitas

I adore Mexican food--it is amazing! But for the longest time, I cheated myself out of having amazing Mexican food in my own home. You see, I was taking the "easy" way out and buying seasoning packets. You see them- those easy little packets in the food aisle just looking at you saying, "what you come up with won't be as good as this!" Well, they are liars! And filled to the brim with sodium- yuck! Try my recipe below.

Chicken Fajitas- a clean recipe               

Serves 4

●      2 boneless chicken breasts, about 1 lb, cut into strips (1/4 of this is a red container)

●      1 bell pepper

●      1 onion (I used a Vidalia)

●      6 inch Whole-wheat tortillas (1 larger wheat tortilla = 1 yellow) or smaller, corn tortillas (2 small corn tortillas = 1 yellow)

Seasoning

●      1 tbsp corn starch

●      2 ½ tbsp chili powder

●      1 tsp salt

●      1 tsp raw sugar

●      1 tsp cayenne pepper

●      1 ½ tbsp Goya Adobo seasoning OR 1 tsp onion powder, 1 tsp pepper, 1 tsp garlic powder, ½ tsp more salt

Toppings

Shredded cheddar cheese (blue container)

Plain lowfat Greek Yogurt (in place of sour cream) (red container)

Avocado slices (blue container)

Salsa (purple container)

            Combine spices in small bowl and set aside.

            In large frying pan, sauté chicken in olive oil cooking spray over high heat for about 1 minute before adding onions. Stir continuously until chicken is just about cooked and onions are soft. Add the pepper and seasoning mix with about ½ cup of water. Mix until water is mostly absorbed and a light “sauce” has been created. Serve on tortillas with your choice of toppings.