Like I mentioned on my weekly meal schedule post, tonight’s dinner is one of our all-time favorites. It is incredibly addicting!
While this meal looks like it may take forever because of the long ingredient list and detailed directions, do not worry! It is not that difficult! Once everything is chopped and things are measured, it’s just a matter of putting it all together in the wok little by little.
I wish the pictures of the final product were more appealing, but its difficult to take an attractive picture of a casserole dish. Just trust me when I say that this is worth making!
The chicken fajita lasagna leaves a spicy kick in your mouth! This recipe makes a lot of food, probably enough for 6 servings, which means we will both be getting leftovers for lunch!
1 medium onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
2 small jalapeños, chopped and minced
1 (28-ounce) can diced tomatoes, drained
1 (4-ounce) can green chiles
3 cloves garlic, minced
2 tablespoons whole wheat flour
1 tablespoon chili powder
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 cup chicken broth
1/2 cup cream
1/2 cup sour cream
1 rotisserie chicken, shredded
salt and freshly ground black pepper, to taste
9 (6-inch) flour tortillas
1 1/2 cups grated cheddar cheese
1. Preheat the oven to 425°F. Grease a medium-large sized casserole dish.
2. Add the onions, peppers, and jalapeño into a Wok and cook for 8 to 10 minutes. Add your tomatoes and green chiles, followed by the garlic, flour, chili powder, cumin, and salt. Stir until it begins to get a little thick, up to 2 minutes.
3. Add the chicken broth and heavy cream, making sure your temperature isn;t going to burn your cream. Then bring to a light boil. Reduce the heat and let your mixture simmer, but remember to stir occasionally too. Let this go for 10 to 15 minutes. Stir in the sour cream and chicken.
4. While the now creamy mixture is simmering, lightly spritz the tortillas with olive oil. We put 3 on a pan and placed in the oven for about 5 minutes, or until crispy. When they come out of the oven, crush these tortillas up with your hands and set aside.
5. Place 2 whole tortillas in the bottom of the prepared baking dish. Spread about 1/3 of the chicken mixture over the tortillas, followed by 1/3 of the cheese. Continue with another layer of tortillas, chicken, and cheese, followed by a third layer of tortillas and the remaining chicken mixture, cheese. (see image below!) Reserve the remaining cheese and tortillas.
6. Bake the casserole until you start to see it bubble, or about 15 to 20 minutes. Sprinkle the crushed tortillas and remaining cheese over the casserole and return to the oven until the cheese is melted, this takes just a minute or two. Once you have taken your dish out of the oven, let it cool for 5 minutes before serving.
*Whenever we buy a rotisserie chicken, as we did this week, we always make chicken broth out of it! We put the bones in a pot, add the water, and depending on what vegetables we have in the fridge, we stick some celery or carrots in the pot. Then, put it on the stove top for about an hour, or longer! Strain the bones and keep the broth in something that won’t melt! It is the best broth – and there is no added salt! We love homemade chicken broth 🙂