This was a nice simple dish to make during the weekday. The recipe from here said to toss the tortillas into the mixture (I used flour instead of corn). Because I wanted a more nacho feel, I did toss a little into the mixture but then purposely tucked most of them in through the top of the casserole with the tops sticking out to get nice & crisp. If you want more of a casserole then toss the mixture very well. As for the chicken, I pan seared them in a little vegetable oil until nice & brown. Use the same pan for the veggies for max flavor.
3 tablespoons olive oil
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium onion, halved and sliced
4 teaspoons chili powder
2 ½ teaspoons ground cumin
1 ¼ teaspoons garlic powder
¾ teaspoon salt
¼ teaspoon ground pepper
2 ½ cups sliced cooked skinless, chicken thighs
1 tablespoon lime juice
6 (6-inch) corn tortillas, halved and cut into large pieces
1 cup shredded Mexican cheese blend
¼ cup chopped fresh cilantro
Preheat oven to 400°F.
Heat oil in a large ovenproof skillet over medium heat. Add red and yellow peppers and onion; cook, stirring, for 2 minutes. Stir chili powder, cumin, garlic powder, salt and pepper together in a small bowl. Set aside 1 teaspoon spice mixture and sprinkle the remaining spices over the vegetables. Continue cooking and stirring until softened, about 4 minutes more.
Combine cooked chicken and the reserved spice mix in a medium bowl; add to the skillet. Cook, stirring, until the chicken is warmed, about 2 minutes. Remove from heat and stir in lime juice. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until the casserole is hot and the cheese is melted, 15 minutes. Broil for 1 minute. Sprinkle with cilantro. Serve with sour cream and hot sauce.
