I had this on our menu last week and I wanted to post the recipe–but I hadn’t made it yet. Yep, this is a made- up recipe. And it turned out pretty well. It needed a few tweaks so hopefully THIS version is a little tastier than the one we ate on Thursday.
NOTE: this is NOT an exact measurement recipes…::confession:: I rarely measure anything when I cook. So, use your cooking preferences if you would like to try this recipe.
2 medium chicken breasts, cut into small bites (I did smallish rectangle like pieces)
Green Pepper, large dice
Red Pepper, large dice
Onion, large dice
1 can refried beans
Mexican blend cheese (or other fav cheese!)
Flour Tortillas, taco size (I actually used burrito size; I cut them in 4th and layered them in so they fit in my round casserole dish)
The Spices! (You could always use a packet of Fajita seasoning. I make my own seasoning mix because the packaged kind doesn’t agree with Aaron’s stomach)
Salt (generous amount = 6-10 shakes)
Onion Powder (generous amount)
Garlic Powder (generous amount)
Chili Powder (generous amount)
Cumin (medium amount)
Oregano (smidge–I little goes a long way in this recipe…but don’t leave it out!)
Cayenne Pepper (as much as your taste buds like!)
Corn Starch (ok, not a spice but still needed)
Preheat large skillet over medium-high with 1-2 tbs of olive oil. Add chicken. Enjoy the loud sizzle. Add spices (minus corn starch) and stir chicken. Cook for 3-4 minutes (I like to undercook the chicken here because it will cook some more in the oven). Remove chicken from skillet.
Add 1 more tbs of olive oil. Add peppers and onions. Season with salt, pepper, and a little bit of chili powder. Saute until tender-crisp, about 5 minutes. Add the minced garlic in the last minute of cooking.
Stir 1 tsp corn starch to 1/2 cup of water. Add chicken back into skillet and add cornstarch mixture. Stir and cook until bubbly and thickened. Remove from heat.
Empty refried beans into large bowl. Add 1/4-1/2 cup water to loosen them up (I actually microwaved them for 1-2 minutes to make them easier to spread). Add chili powder, cayenne, garlic powder and onion powder to taste.
Spread a small scoop of beans around the bottom of a 2- 2 1/2 quart round casserole dish. Add a tortilla. Layer beans, chicken/peppers, and cheese. Add another tortilla and repeat. I think I did 3 tortilla layers. I ended with a cheese layer on the top.
I made my casserole early in the day and refrigerated it at this point. At dinner time, pop it in a 375 degree oven and bake for 30-35 minutes until hot and cheese is bubbly and slightly brown.
Serve with sour cream.
Whew! that was a long recipe! This is a little labor-intensive (even for me…and I love to cook!) but it is really yummy! It is even better leftover (if your family leaves any that is!)