I made this recipe at the fire hall and it was a big hit! It is somewhat healthier as well.
Ingredients
- boneless chicken breasts: 2 pound (diced)
- vegetable oil: 1 Tbsp
- tomato: 1 piece (diced)
- green bell pepper: 1 piece (cut into strips)
- onion: 0.5 piece (cut into strips)
- water: 0.75 cup
- packets fajita seasoning: 2 piece (1.27 ounce)
- corn tortillas, cut in quarters: 10 piece (6 inch)
- pinto beans: 1 can (16 ounce can, drained)
- cheddar cheese: 2 cups (shredded)
- black beans: 1 can (16 ounce can, drained)
- green onions: 0.25 cup (chopped)
- cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
