Crock Pot Chicken Fajita Tortilla Lasagna
Recipe GLPRbdee594116e7e0
A vibrant slow-cooker layered dish combining seasoned chicken fajitas with tortillas and zesty salsa. Thin slices of chicken are sautéed with bell peppers, onions, and garlic, then tossed with cumin, chipotle, lime juice, and cilantro. The mixture is layered in a crock pot with torn tortillas and salsa, then slow-cooked until everything melds into a flavorful, comforting meal perfect for lunch or dinner.
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Ingredients
1 lb chicken breast, thinly sliced
1 tbsp olive oil
1 cup yellow onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
2 cloves garlic, minced
½ tbsp ground cumin
1 tbsp ground chipotle pepper
½ tbsp sea salt
5 limes, juiced
¼ cup fresh cilantro, chopped
4 cups salsa
6 corn tortillas (or ancient grain tortillas)
Directions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and both bell peppers to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the thinly sliced chicken to the skillet. Cook, stirring frequently, until the chicken is cooked through and reaches an internal temperature of 165°F (about 6-8 minutes).
In a small bowl, whisk together the lime juice, sea salt, ground cumin, ground chipotle pepper, and chopped cilantro to form a seasoning sauce.
Pour the seasoning sauce over the cooked chicken and vegetables. Reduce heat to low and simmer for 5-10 minutes to allow the flavors to meld. Remove from heat and set aside.
Pour 1 cup of salsa into the bottom of a crock pot, spreading it evenly.
Tear 2 tortillas into strips and layer them over the salsa on the bottom of the crock pot.
Spread half of the chicken fajita mixture over the tortilla layer. Top with 1 cup of salsa.
Tear 2 more tortillas into strips and layer them over the salsa. Spread the remaining chicken fajita mixture over these tortillas and top with 1 cup of salsa.
Tear the remaining 2 tortillas into strips and layer them on top. Pour the remaining 1 cup of salsa over the top layer.
Cover the crock pot and cook on low for 3-6 hours. The lasagna is ready when it is heated through and the flavors have melded together.
