Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into ½-inch pieces
  • 3 large bell peppers, sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp olive oil
  • 3 tbsp fajita seasoning
  • 1 can (14.5 oz) diced tomatoes with green chilies, drained
  • 8 small corn tortillas, cut into 1-inch strips
  • 4 oz low-fat cream cheese, softened
  • 2 cups shredded reduced-fat Monterey Jack cheese
  • 1 tbsp fresh lime juice
  • ¼ cup low-sodium chicken broth

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add cubed chicken and cook until the edges are mahogany-colored and opaque, about 5-7 minutes.
  2. Add sliced bell peppers and onions to the skillet, sautéing until tender-crisp and slightly charred.
  3. Stir in the fajita seasoning and drained diced tomatoes, cooking for another 2 minutes until spices are toasted. Remove from heat and stir in lime juice.
  4. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  5. Layer half of the tortilla strips on the bottom, followed by half of the chicken and vegetable mixture. Dot with pieces of softened cream cheese and drizzle with half of the chicken broth.
  6. Repeat the layers with the remaining tortillas, chicken mixture, and remaining chicken broth.
  7. Sprinkle shredded Monterey Jack cheese evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is bubbly and brown in spots. Let the casserole rest for 5 minutes before slicing.