Ingredients
- 1 tbsp avocado oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- 2 cups cooked chicken thighs, sliced
- 1 tbsp lime juice
- 4 corn tortillas, cut into strips
- 1 ½ cups shredded Mexican cheese blend
Instructions
- Preheat oven to 400°F (200°C).
- Sauté vegetables: Heat 1 tbsp avocado oil in a large ovenproof skillet over medium-high heat. Add the bell peppers and onions and cook, stirring occasionally, until softened (about 5 minutes).
- Add spices: In a small bowl, mix chili powder, cumin, garlic powder, salt, and black pepper. Sprinkle over the vegetables and stir to coat evenly.
- Add chicken: Stir in the cooked chicken slices and lime juice. Cook for 2 more minutes to heat through.
- Layer tortillas and cheese: Remove from heat and layer the tortilla strips over the chicken mixture. Drizzle with 2 tbsp of avocado oil and top with shredded cheese.
- Bake: Transfer the skillet to the oven and bake for 10 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving
Notes
- Extra veggies: Feel free to add zucchini, mushrooms, or corn for more texture and flavor.
- Spicy version: Add diced jalapeños or cayenne pepper for extra heat.
- Different proteins: Try ground beef, turkey, or shrimp for variety.
- Cheesy twist: Add a layer of cheese under the tortillas for extra cheese indulgence.
- Gluten-free: Ensure your corn tortillas are gluten-free for a suitable option for those with dietary restrictions.
- Storage: Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
