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Chicken Fajita Strata

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  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 12
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Bring all the flavors you love in fajitas to the breakfast table with this guilt-free strata that's downright delicious.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 lb boneless skinless chicken breasts, cut into thin strips
  • 1 medium onion, cut into thin wedges
  • 1 medium green bell pepper, cut into strips
  • 1 to 2 medium jalapeño chiles, seeded, finely chopped
  • 12 soft yellow corn tortillas (6 inch; 10 oz), cut into 1-inch strips
  • 1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
  • 1 cup reduced-fat sour cream
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 carton (8 oz) fat-free egg product (1 cup)
  • 3/4 cup fat-free (skim) milk
  • 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
  • 1 medium tomato, chopped

Steps

  • 1
    In small bowl, stir together oil, chili powder, cumin, salt and garlic. Place chicken in resealable food-storage plastic bag; add chili powder mixture. Seal bag and shake to coat chicken with spices. Refrigerate 30 minutes.
  • 2
    Heat 10-inch nonstick skillet over medium-high heat. Add chicken mixture; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Transfer from skillet to plate. In same skillet, cook onion, bell pepper and chiles over medium-high heat 5 to 7 minutes, stirring frequently, until crisp-tender.
  • 3
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange half of the tortilla strips in baking dish. Top with chicken, half of the vegetable mixture and 1/4 cup of the cheese. Repeat layers with remaining tortilla strips, vegetables and 1/4 cup cheese. In medium bowl, stir sour cream, 2 tablespoons of the cilantro, the red pepper, egg product, milk and soup with whisk. Pour over chicken mixture. Cover; refrigerate 2 hours or overnight.
  • 4
    Heat oven to 350°F. Uncover baking dish. Bake 48 to 52 minutes or until egg mixture is set. Sprinkle with tomato and remaining 1 tablespoon cilantro. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top each serving with 2 tablespoons refrigerated salsa for an additional 10 calories.

Nutrition

210 Calories, 9g Total Fat, 15g Protein, 17g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
380mg
16%
Potassium
340mg
10%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
9%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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