Mexican

Fajita Chicken Corn and Potato Casserole by Tamera is for Dinner.

Fajita Chicken Corn and Potato Casserole by Tamera takes 20 minutes to prepare.

Fajita Chicken Corn and Potato Casserole by Tamera takes 15 minutes to cook.

Fajita Chicken Corn and Potato Casserole by Tamera makes 5 servings.

The ingredients for Fajita Chicken Corn and Potato Casserole by Tamera are:

3 tbsp Extra Virgin Olive Oil
3 small (1-3/4" to 2-1/2" dia.) Potato, raw
14 ounces Chicken Breast diced and seasoned with fajita seasoning. (See my fajita seasoning recipe in directions if you want to make your own.
2 small to medium Corn on the Cob, Sweet Corn
1/4 red or yellow pepper diced finely
1 medium (2-1/2" dia) Onions, raw diced
1 pepper Jalapeno Peppers diced finely
1 medium Carrots diced finely

Here is how you make Fajita Chicken Corn and Potato Casserole by Tamera:

Dice and boil the potatoes. Drain and salt with kosher salt. set aside. Microwave the corn 3 minutes by pulling off outside husks leaving one or two leaves on it. Once it cools, cut the kernels off the cobs and set aside. Dice the onions, carrot, red and jalape?o peppers finely. Set aside. Dice the chicken and cover with fajita seasoning. (My fajita seasoning is as follows if you want to make your own: 2 tsp chilli powder, 1 to 2 tsp cumin, 1 tsp taco seasoning, 1 tsp paprika, 1/2 tsp kosher salt, cayannne pepper to taste. You will use about half of the seasoning for the chicken and it's up to you if you want to sprinkle it over the veggies too.)START COOKING! Place 2 T of oil in a fry pan and fry the chicken until done. Remove from pan, set aside. Add last Tablespoon of oil and fry the onions, peppers and carrot until fork tender. Add the corn to the pan and cook until warmed through, add the potatoes and fry it up a bit. Add the chicken at the end. Season to taste and serve. Serving Size: 5 big servings probably about a cup or cup and a quarterNumber of Servings: 5Recipe submitted by SparkPeople user PASTA3.

The nutritional information for Fajita Chicken Corn and Potato Casserole by Tamera is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 280.6

• Total Fat: 11.0 g
• Cholesterol: 49.2 mg
• Sodium: 67.9 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 4.4 g
• Protein: 21.2 g

Fajita Chicken Corn and Potato Casserole by Tamera is Mexican cuisine.

The dietary needs meet for Fajita Chicken Corn and Potato Casserole by Tamera is Vegetarian