For creaminess and additional fiber, garnish with avocado.
Bake until lightly browned and crisp, 10 to 12 minutes.
Meanwhile, heat oil in a Dutch oven over medium-high heat.
Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes.
Transfer to a plate using a slotted spoon.
Add pepper-onion mix and cumin to the pot.
Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes.
Remove from the heat; stir in cilantro.
Serve topped with the toasted tortilla strips and cheese.
To make ahead
Cover and refrigerate, without the tortilla strips, for up to 2 days.
Top with toasted tortilla strips just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
