Chicken Fajita Pie
Have you ever dreamed up a recipe while you were sleeping? That’s exactly what happened last night as I dreamed about making this chicken fajita pie. I woke up and immediately went to see if I had everything that my dream showed in the kitchen to fix this. Seeing as I did, we just finished eating my subconscious creation and it was delicious. My husband told me to make sure to keep this one on the regular menu rotation.
I have a tendency to dream about food, maybe it’s because I’m always trying to come up with new recipes or maybe it’s because I often get hungry during the night. Usually I will try to eat a bowl of Cheerio’s before bed which tides me over till morning but sometimes that doesn’t always work. Those nights of dreaming about food always result in a pretty big breakfast around here come morning. I think on Don’s days off he probably has his fingers crossed that I’ll have one of those dream that results in a plate full of biscuits & gravy, fried eggs and so forth. Nannie Polly always told me to never tell of a dream before breakfast, especially a bad dream. She would tease that she never dreamed about anything when sleeping and one day I was helping her in her flower beds and she spoke up and said “I dreamed these would be in full bloom last night”. I stood up beside her, looked down at her and reminded her she never dreamed and that she just told on herself. That’s when she told me she had recurring dreams of her flower gardens and that’s why she always looked forward to going to bed. I don’t look forward to my dreams, often times it’s like a nonstop drive in movie when I go to sleep and on the nights that I don’t dream up a new recipe I’d rather just not dream at all.
Ingredients of Chicken Fajita Pie
- 2 T. butter
- 1 small onion, chopped
- 1 medium red bell pepper, chopped
- 4 C. shredded cooked chicken (I boiled up some boneless chicken thighs for mine)
- my fajita seasoning (1/2 tsp. smoked paprika, 1/2 tsp. cumin, 1/2 tsp. garlic powder, 1/2 tsp. oregano, 1/4
- tsp. cayenne pepper, 1/4 tsp. salt, 1/4 tsp. pepper)
- 10.5 oz. can cream of chicken soup
- 10 oz. can diced tomatoes with green chilies
- 4 oz. can diced green chilies
- 1/3 C. half & half
- 4 burrito size flour tortilla
- 2 C. shredded colby jack cheese
Melt the butter in a large skillet over med. high heat. Add the onion and bell pepper and cook for about 5 minutes. Add the chicken and fajita seasoning, stirring well to combine. Stir in the soup, tomatoes, green chilies and half & half. Cook for 5 minutes, stirring often. Remove from the heat. Lightly spray a 10″ pie plate with cooking spray. Place 1 tortilla in the bottom then top with 1/2 C. of the cheese and 1/3 of the chicken mixture. Repeat with remaining layers (reserve 2 T. of the sauce for the top) ending with the last flour tortilla then spreading the 2 T. of sauce over it and the last 1/2 C. of cheese. Bake in a 350 degree oven for 10 minutes.