Step 1

Preheat oven to 350 degrees. Spray a 9” X 13” baking pan with nonstick spray.

Step 2

Stack tortillas, and cut in half. Cut the stacked halves into thin strips.

Step 3

In a small bowl, mix fajita seasoning with 1/4 cup water.

Step 4

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Season chicken with salt and black pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a plate.

Step 5

Remove skillet from heat; clean, if needed. Respray, and bring to medium-high heat. Add bell peppers, onion, mushrooms, and zucchini. Cook and stir until softened, 6 - 8 minutes. Remove from heat.

Step 6

Thinly slice chicken. Add it to the veggies in the skillet, along with the fajita seasoning mixture. Stir thoroughly.

Step 7

Transfer half of the chicken mixture to the baking pan. Top with 1/2 cup salsa, 1/2 cup cheese, and remaining chicken/veggie mixture. Top with remaining 1/2 cup salsa, followed by avocado, tortilla strips, and remaining 1/2 cup cheese.

Step 8

Bake until entire dish is hot, cheese has melted, and tortilla strips have lightly browned and become crispy, 25 - 30 minutes.