⅓ + ¼ cup olive oil, divided
3 medium to large green peppers, sliced in strips
3 large yellow onions, sliced in strips
1 jalapeño chopped
1 red bell pepper, sliced in strips
1 teaspoon salt
½ teaspoon black pepper
4 chicken breast halves, cooked and shredded into bite-size pieces (about 5 cups)
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
3 cups medium spicy salsa
6, 8-10” flour tortillas
2 cups tomatoes, chopped (or 1 pint grape tomatoes cut in half)
5 cups shredded cheddar or Mexican blend cheese
1, 2.5 ounce can sliced black olives, drained
3 tablespoons cilantro, chopped for garnish
Sour cream served on the side
Heat ⅓ cup of olive oil in a large deep skillet over medium heat. Sauté green peppers, onions, and jalapeño until they begin to soften. Add red bell peppers, salt and pepper and continue to cook, stirring frequently, until they are soft and lightly caramelized, about 10-15 minutes. Remove from pan, but save the pan drippings.
Combine chicken and Cajun spice mix with the pan drippings and additional ¼ cup olive oil and sauté until the chicken is well-coated with the spices.
Spray a 9” x 13” baking dish with non-stick spray. Spread ½ cup of salsa on bottom of the baking dish and top with 2 tortillas to cover the bottom of pan.
Spread ½ cup of salsa on top of tortillas followed by ⅓ of the chicken, ⅓ of the onions & peppers, ¼ of tomatoes, 1 ¼ cups of the cheese, and salsa again. Top with another two tortillas and repeat layers two more times. Your top layer will end with tortillas, salsa, cheese, tomatoes, and the black olives.
Bake at 375° for 25-30 minutes until hot and bubbly!
Let rest 5 minutes after you take it out of the oven to set. Serve with sour cream on the side and garnished with chopped cilantro
This dish is a favorite of many of my closest friends. Everyone asks for the recipe, but for years it has been only in my head! I am finally sharing it on the blog.