Oh my gosh! I cooked this for a hangout, and it vanished in minutes!

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until browned, about 5-7 minutes.

Sprinkle the fajita seasoning over the chicken, then add the sliced bell peppers and onion. Cook until the vegetables are tender, about 5 more minutes.

In a large mixing bowl, combine the cooked chicken and vegetables with the salsa and half of the shredded cheese.

Grease a 9×13-inch baking dish. Layer half of the tortilla strips on the bottom of the dish.

Spread the chicken and vegetable mixture over the tortilla strips, then top with the remaining tortilla strips.

Sprinkle the remaining cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired before serving.

For a spicier version, add some sliced jalapeños or a dash of hot sauce to the chicken and vegetable mixture. You can also substitute the chicken with beef strips or even shrimp for a different protein option. If you’re looking for a lighter version, use whole wheat tortillas and reduced-fat cheese. For a vegetarian twist, replace the chicken with black beans or grilled portobello mushrooms. Feel free to experiment with different types of cheese, such as pepper jack or cheddar, to suit your taste.