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Chicken Fajita Pie

Chicken Fajita Pie

Chicken breasts along with a slew of healthful vegetables and seasonings with a Mexican spiced flair wrapped in a Chicken Fajita Pie.

Ingredients

3 boneless skinless chicken breasts
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
2 tablespoons lime juice
1/4 cup chopped dried tomatoes
1 cup boiling water
1/2 cup fat free chicken broth
1 onion, sliced
1 green bell peppers, sliced
6 whole wheat tortillas
1 cup picante sauce
1 cup grated fat free Cheddar cheese
1 tablespoon dried tomatoes
1/2 cup boiling water
1 cup fresh tomatoes , chopped
1/4 cup chopped scallions
1 teaspoon chili powder
1 teaspoon lime juice
1/2 cup fat free sour cream

Directions

Three hours before serving, cut chicken into 1 inch strips and set aside.

In medium bowl, combine pepper, cumin and lime juice; mix well.

Add chicken to mixture, toss to coat and marinate for 3 hours in refrigerator.

After chicken has marinated, remove from refrigerator.

In large nonstick skillet over high heat, cook chicken in marinade for 6 minutes on each side; remove from heat and set aside.

Preheat oven to 350 degrees.

In small bowl, combine 1/4 cup dried tomatoes and 1 cup boiling water; let stand 5 minutes.

Meanwhile, in large nonstick skillet over high heat, add onions, peppers and broth. Saute for 5 minutes or until tender. Remove from heat and transfer to large bowl.

Drain soaked tomatoes; add to onion mixture; stir to combine. Add chicken and mix well.

Line nonstick pie pan with tortillas, overlapping to fit and cover edges of dish.

Cover tortillas with chicken mixture; spoon Picante sauce on top of chicken mixture. Sprinkle with cheese. Bake for 20 minutes.

Meanwhile, in small bowl, combine 1 tablespoon chopped dried tomatoes and 1/2 cup boiling water; let stand 5 minutes.

In large bowl, combine fresh tomatoes, scallions, chili powder and 1 teaspoon lime juice. Drain soaked tomatoes, add to scallions mixture; toss to mix.

When pie has baked, remove from oven. Cover pie with scallions mixture. Spoon sour cream on top. Cut into 6 wedges to serve.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 serving
Calories: 307

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