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Chicken Fajita Tortilla Bake
Rachel Kim

Chicken Fajita Tortilla Bake

Corn tortilla strips soften into the red enchilada sauce while chicken, peppers and black beans make the middle substantial. This isn't layered with geometric precision; it is stirred once in the dish and covered. Save the cheese for the end or it will disappear into the liquid.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 corn tortillas cut into 1-inch strips
  • 1 1/2 lbs boneless skinless chicken thighs cut into 3/4-inch pieces
  • 2 cups frozen sliced bell pepper and onion blend
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 19 oz red enchilada sauce
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 1/2 cups shredded Monterey Jack cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Add the tortilla strips, chicken, frozen pepper blend, black beans, enchilada sauce, cumin and salt to the dish.
  3. Fold the mixture until the tortilla strips are wet and the chicken is evenly distributed, then cover tightly with foil.
  4. Bake for 35 minutes and check several chicken pieces in the center for 165°F.
  5. Scatter on the Monterey Jack and bake uncovered for 10 minutes, until the sauce bubbles and cheese browns at the rim.
  6. Rest for 8 minutes so the tortilla layers settle before serving.