FAJITA BAKE RECIPE RECIPES

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CHICKEN FAJITA CASSEROLE RECIPE - BETTYCROCKER.COM



Chicken Fajita Casserole Recipe - BettyCrocker.com image

Tortillas stand in for noodles in a south of the border lasagna-style casserole.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

1 can (16 oz) Old El Paso™ refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso™ fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
  • Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
  • Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 460 , CarbohydrateContent 45 g, CholesterolContent 70 mg, FatContent 2 , FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1710 mg, SugarContent 8 g, TransFatContent 1 1/2 g

HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES



Healthy fajita recipe | Jamie Oliver chicken recipes image

Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.

Total Time 40 minutes

Yield 4

Number Of Ingredients 15

olive oil
1 tablespoon red wine vinegar
1 teaspoon chipotle Tabasco sauce
1 teaspoon dried oregano
2 teaspoons sweet smoked paprika
2 cloves of garlic
1 large red onion
2 x 200 g skinless free-range chicken breasts
3 mixed-colour peppers
1 large aubergine
2 limes
1 bunch of fresh coriander (30g)
1 ripe avocado
4 large seeded wholemeal tortillas
50 g feta cheese

Steps:

    1. Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
    2. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
    3. Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
    4. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
    5. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
    6. Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
    7. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
    8. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.

Nutrition Facts : Calories 448 calories, FatContent 16.4 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 34.1 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1.5 g salt, FiberContent 10.7 g fibre

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