Turn this tex-mex recipe into a baked casserole by making the fajitas. Then place in dish with folded edge down. Add 4 oz of sauce on top, then top with 4 oz of soft white cheese and bake for 20 minutes at 350 degrees.
| 1 lb | Chicken thighs or breast | Cut meat thinly in 2 inch strips |
| 1 Tbsp | Vegetable oil | Substitute 30 grams (2 Tbsp) butter |
| 8oz | Red, orange or yellow bell peppers | Cut in 2 inch strips, 1/4 inch wide |
| 8oz | Green peppers | Cut in 2 inch strips, 1/4 inch wide |
| 8oz | Purple onion or sweet yellow onion | Cut in 2 inch strips, 1/4 inch wide |
| 4oz | Anaheim or banana Chile pepper | Cut in 1 inch strips, julienne (1/8 inch wide) |
| 8oz | Tomatoes, fresh, diced, seeds removed | Substitute canned diced tomatoes, drained |
| 4oz | Red Chile Pepper BBQ sauce | |
| 8 tortillas, 12 inch | White or whole wheat flour tortilla | Warmed slightly |
