Ingredients

• 2 pounds boneless chicken breasts , diced
• 1 tablespoon vegetable oil
• 1 large tomato , diced
• 1 green bell pepper , cut into strips
• 0.5 large onion , cut into strips
• 0.75 cups water
• 2 , 1.27 ounce
• 10 , 6 inch
• 1 , 16 ounce
• 2 cups shredded Cheddar cheese
• 1 , 16 ounce
• 0.25 cups green onions , chopped
• 0.25 cups chopped cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
3. 3 Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.
4. 4 Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.
5. 5 Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.

Nutrition per serving