Fajita Chilaquiles Casserole!

Ingredients:

• 8 flour tortillas, cut into 1 inch wide strips
• Cooking spray
• 1 tbsp onion powder
• 1 tbsp garlic power
• 1 tbsp ground cumin
• 1 tsp ground cinammon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1.5 pounds chicken breasts, thinly sliced
• Salt and pepper
• 1 bottle mexican beer
• 4 tbp vegetable oil
• 2 red bell peppers, thinly diced
• 2 red onions, thinly diced
• 4 garlic cloves, finely chopped
• 1/4 cup chopped fresh cilatnro
• 2 limes
• 2 cups shredded pepper Jack cheese
• Sour cream for garnish
• Salsa for garnish

What to do:

1. Preheat the overn to 400.
2. On a baking sheet, arrange the tortilla strips in a single layer and spray with cooking spary to coat. Bake until crispy, about 7-8 minutes. When you remove the strips, turn on the broiler and place a rack in the middle of the oven. Set strips aside.
3. In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, and oregano. Add the emat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce, 2 minutes.
4. While the meat is cooking, place a second large skillet over high heat with the remaining 2 tbsp of oil. Add the bell peppers, onions, and garlic to the pan, and cook until the vegetables are brown around the edges adn tender, 3-4 minutes. Add the chopped cilatnory or parsley, the jucie of 1 lime, and salt and pepper, adn toss to combine. Remove from the heat.
5. Combine the meat, peppers, and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and place under the broiler to melt the cheese, 3 minutes. Garnish with the jucie of the remaining lime, sour cream, and salsa.