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Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook Chicken & Veggies: In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes until browned. Sprinkle the fajita seasoning over the chicken, then add the sliced bell peppers and onion. Cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
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Combine Filling: In a large bowl, combine the cooked chicken and vegetable mixture with the salsa and 1 cup of the shredded cheese. Stir until everything is well coated.
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Layer the Casserole: Spread half of the tortilla strips in an even layer on the bottom of the prepared baking dish. Spoon the chicken and vegetable mixture over the tortillas. Top with the remaining tortilla strips.
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Add Cheese and Bake: Sprinkle the remaining 1 cup of cheese evenly over the top.
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Bake: Bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and lightly golden around the edges.
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Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Serving Suggestions
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To Balance Richness: Serve with a crisp green salad with lime vinaigrette, a dollop of cool sour cream, or creamy guacamole.
Tips & Variations
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Spice it Up: Add sliced jalapeños to the skillet with the bell peppers or mix a dash of your favorite hot sauce into the filling.
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Change the Protein: This recipe works great with thinly sliced steak or shrimp instead of chicken.
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Vegetarian Option: Swap the chicken for two cans of black beans (drained and rinsed) or grilled portobello mushroom strips.
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Lighter Twist: Use whole wheat tortillas and reduced-fat cheese for a healthier version.
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Cheese Choices: Feel free to experiment with different cheeses like sharp cheddar or pepper jack for extra flavor.
