Chicken Fajita Lasagna

• 1 tbsp canola oil
• 1 Southwest Veggie Kit
• Kosher salt and freshly ground pepper
• 1 ½ lb chicken breast strips, chopped into pieces
• Nonstick cooking spray
• 1 pouch Frontera Classic Fajita Skillet Sauce
• 1 pkg Maria & Ricardo’s Organic Flour Tortillas
• 1 (8 oz) pkg The Fresh Market Shredded Cheese
• Avocado, for serving
• Daisy Sour Cream
• Lime, quartered

Southwest Veggie Kit

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 white onion, sliced

Preheat oven to 350˚F.

In large skillet over medium high heat, add the oil and the southwest vegetable kit. Season generously with salt and pepper. Cook until the vegetables soften, about 10-12 minutes. Remove from heat and transfer to a bowl.

In the same skillet over medium heat, add chicken strips, season with salt and pepper and cook until brown, about 6-8 minutes. Remove from heat, transfer to a large bowl. Once cool, chop chicken strips into bite-sized pieces, add to the cooked vegetables, mixing to combine.

Meanwhile, heat another large skillet over medium heat and spray with nonstick spray. Cook tortillas on each side for 1-2 minutes until they begin to brown. Cut each tortilla into quarters and reserve.

In a pourable measuring cup, add simmer sauce and ½ c of water, mixing to combine.

Assemble the lasagna by pouring ¼ c of the sauce into an 8x8-inch baking dish. Place a single layer of 9 tortilla quarters (three rows of three pieces), into the dish, evenly distribute 1/3 of the filling mixture over the tortilla layer and top with 1/3 c simmering sauce and 1/3 c shredded cheese. Repeat process for a second layer. To finish the last layer, add one more layer of tortillas and sprinkle over the top with the remaining cheese and simmering sauce.

Cover with foil and bake for 35 minutes. Remove foil and bake an additional 5 minutes to brown the top. Remove from oven and let rest 5 minutes before slicing and serving. Serve with avocado, sour cream and lime wedges.