Prep 0 mins
Cook 30 mins
A Rachael Ray recipe that sounded too good not to post!
Make and share this Fajita Chilaquiles Casserole recipe from Food.com.
- 8 flour tortillas, cut into thin strips
- cooking spray
- 1 tablespoon onion powder (a palmful)
- 1 tablespoon garlic powder (a palmful)
- 1 tablespoon ground cumin (a palmful)
- 1 teaspoon ground cinnamon
- 1 tablespoon chili powder (a palmful)
- 1 teaspoon dried oregano
- salt & fresh ground pepper
- 2 lbs boneless skinless chicken breasts or 2 lbs boneless pork chops or 2 lbs sirloin steaks
- 4 tablespoons oil, divided
- 1 (12 ounce) bottle lager beer
- 2 red bell peppers, seeded and thinly sliced
- 2 red onions, thinly sliced
- 4 garlic cloves, finely chopped
- 2 limes, juice of
- 1⁄4 cup chopped cilantro or 1⁄4 cup flat leaf parsley
- 1 cup shredded monterey jack pepper cheese
- sour cream, to garnish
- salsa, to garnish
- Pre-heat oven to 400ºF.
- On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
- In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve.
- Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes.
- While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.
- When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.
Thank you for the amazing recipe! I followed the recipe, other than using real garlic with the spices to rub the meat and not using onion powder as I'm not a fan of either garlic powder or onion powder. I used the whole bottle of beer (Modelo Negro), 1/2 with the meat, and 1/2 with the veggies and both absorbed within a short time period. We took the time to cut and bake the tortilla shells, which was worth it although you would probably get similar results with manufactured tortilla chips. Next time we are looking forward to trying beef, although were seriously happy with the chicken. Amazing flavour!
Wow....amazing flavor! Both BF and I loved this chicken with the peppers, onion and cilantro. The only reason I refrain from all 5 stars is that next time (and there WILL be a next time!) I will nix the whole 'casserole' thing and simply wrap the chicken and pepper mix into fresh tortillas with jack cheese, salsa and sour cream for fabulous fajitas. The whole process of baking the tortilla strips till crisp and then trying to mix them in with the other ingredients just ended up being tedious and, we felt, unnecessary. For our leftovers, we actually pulled most of the the then soggy strips out, reheated in the oven and wrapped in fresh tortillas as mentioned above. Fabulous! Thank you for sharing.
This was a great meal! I used ten large tortillas, and that seemed to be a good amount. I also used one red and one green bell pepper, Corona beer, and about 1 - 1 1/2 cup cheese. The only issue I ran into was that the whole bottle of beer was way too much. It never fully reduced, and I had to remove the chicken from the pan with a slotted spatula to drain the liquid from the meat. Next time I would just use 1/2 - 3/4 of a cup of beer, for flavor. The taste of this recipe was 5 stars though! Thanks for posting this.