6 large flour tortillas
2 pounds boneless, skinless chicken breasts, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 onions, thinly sliced
5 garlic cloves, minced
3 tablespoons vegetable or canola oil
½ tablespoon salt
¼ teaspoon pepper
½ tablespoon cumin powder
½ tablespoon paprika
1 teaspoon cayenne
4 cups tortilla chips
½ cup diced tomato
½ cup thinly sliced green onions
3 cups shredded cheddar cheese
Preheat oven to 450 degrees Fahrenheit.
Line a baking sheet or pan with parchment paper or coat with cooking spray. Layer the chicken on the bottom. Sprinkle the garlic, salt, pepper, cumin, paprika and cayenne over the chicken. Layer the peppers and onions on top.
Bake in oven for 30 minutes.
While the chicken and vegetables cook, grease a large skillet with oil. Lay 4 of the tortillas around the pan (overlapping in a flower pattern). Lay another tortillas right in the center.
In layers, spread 1 cup of cheddar cheese on the tortilla flower, followed by the chicken and vegetables. Top with 2 cups of tortilla chips. Repeat layers.
Top with tomatoes, green onions and last cup of cheese. Place your last tortilla on top of the cheese. Fold the overlapping tortillas into the center.
Drop the oven heat to 375 degrees F. Bake the monster fajita for 30 minutes.
Remove from the oven and allow to rest for 10 minutes. Flip the dish onto a serving plate and slice like a pie. Top with sour cream and freshly chopped cilantro. Serve by itself or with rice and/or veggies.
