Chicken Fajita Quesadilla Casserole

Ingredients

• id: chicken_breast metric: 680g imperial: 1.5 lb name: boneless, skinless chicken breasts, cut into strips

• id: bell_peppers metric: 3 large peppers imperial: 3 large peppers name: bell peppers (mixed colors), sliced

• id: onion metric: 1 large onion imperial: 1 large onion name: yellow onion, sliced

• id: flour_tortillas metric: 8 large tortillas imperial: 8 large tortillas name: flour tortillas (25cm/10-inch)

• id: cheese_mexican metric: 400g imperial: 4 cups name: Mexican cheese blend, shredded

• id: olive_oil metric: 45ml imperial: 3 tbsp name: extra virgin olive oil

• id: chili_powder metric: 15g imperial: 1 tbsp name: chili powder

• id: cumin metric: 5g imperial: 1 tsp name: ground cumin

• id: paprika metric: 5g imperial: 1 tsp name: smoked paprika

• id: garlic_powder metric: 5g imperial: 1 tsp name: garlic powder

• id: salt metric: 10g imperial: 2 tsp name: kosher salt

• id: black_pepper metric: 2g imperial: 1/2 tsp name: freshly ground black pepper

• id: sour_cream metric: 240ml imperial: 1 cup name: sour cream

• id: salsa metric: 240ml imperial: 1 cup name: salsa

• id: cilantro metric: 30g imperial: 1/4 cup name: fresh cilantro, chopped

• id: lime metric: 2 limes imperial: 2 limes name: limes, cut into wedges

Instructions

1. Preheat oven to 190°C (375°F). Grease a 23x33cm (9x13-inch) baking dish with cooking spray.

2. In a large bowl, combine {chili_powder}, {cumin}, {paprika}, {garlic_powder}, {salt}, and {black_pepper}. Add {chicken_breast} strips and toss to coat evenly with the spice mixture.

3. Heat 30ml (2 tbsp) of {olive_oil} in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.

4. In the same skillet, add remaining {olive_oil}, {bell_peppers}, and {onion}. Cook for 8-10 minutes until vegetables are tender and slightly caramelized. Season with a pinch of salt.

5. Place 4 {flour_tortillas} in the bottom of the prepared baking dish, overlapping slightly to cover the bottom completely.

6. Layer half of the cooked chicken and vegetable mixture over the tortillas, then sprinkle with half of the {cheese_mexican}.

7. Add remaining 4 tortillas as the next layer, then top with remaining chicken and vegetables, and finally the rest of the cheese.

8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

9. Let rest for 5 minutes before cutting. Serve with dollops of {sour_cream}, {salsa}, {cilantro}, and {lime} wedges.

Tips

Tortilla Prep: Warm tortillas in the microwave for 30 seconds before layering to make them more pliable and prevent cracking.

Chicken Alternative: Rotisserie chicken works great for this recipe - use about 3 cups of shredded meat and skip the initial cooking step.

Vegetable Variations: Add sliced mushrooms, corn, or jalapeños to the pepper and onion mixture for extra flavor and texture.

Make-Ahead: Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 10 minutes to baking time if cooking from cold.

Storage: Leftovers keep in the refrigerator for 3 days and reheat well in the microwave or oven at 180°C (350°F) until heated through.