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Crock Pot Fajita Lasagna

Whitney Bond

Crock Pot Fajita Lasagna is a great mid-week meal featuring Mi Rancho Organic Ancient Grain Tortillas and all of your favorite fajita flavors.



  • 1 tbsp olive oil
  • ½ cup red bell pepper (diced)
  • ½ cup green bell pepper (diced)
  • 1 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 lb chicken (thinly sliced)
  • 5 limes (juiced)
  • ½ tbsp sea salt
  • ½ tbsp cumin
  • 1 tbsp ground chipotle pepper*
  • ¼ cup cilantro (chopped)
  • 4 cups salsa
  • 6 Mi Rancho Organic Ancient Grain Tortillas

*1 tbsp chili powder can be substituted

**The spiciness of the salsa will determine the spiciness of the dish, if using a mild salsa, the dish will be mild (perfect for kids!)


Add the olive oil to a large skillet over medium heat. Add the bell peppers & onion. Sauté 5-7 minutes. Add the garlic and sauté an additional 1-2 minutes.

Add the chicken and cook through.

While the chicken is cooking, combine the lime juice, salt, cumin, chipotle pepper & cilantro in a small bowl.

Once the chicken is cooked through, pour the sauce over the chicken & veggies.

Reduce the heat to low and simmer 5-10 minutes.

Remove from the heat and set aside.

Pour 1 cup of salsa in the bottom of the crock pot.

Tear the tortillas into strips and layer 2 tortillas on top of the salsa.

Pour half of the chicken fajita mixture on top of the tortillas.

Top with 1 cup of salsa.

Layer 2 more tortillas on top of the salsa, then top with the remaining chicken fajita mixture. Top with another cup of salsa.
Top with the remaining 2 tortillas, then cover with the remaining salsa.

Cook on low for 3-6 hours.

The picture above was taken after about 3 hours of cooking and it was delicious… of course I snuck a few bites then the dish was actually eaten after about 6 hours of cooking.

Whether you’re tossing it in the crock pot in the morning or the afternoon, either way, in 3-6 hours, dinner will be ready!

If you’re really short on time, you can make the chicken fajita mixture the night before, place it in the refrigerator, then toss everything in the crock pot the next morning.

I topped mine with a little cotija cheese, fresh cilantro, sour cream & guacamole.

Toppings are optional, but definitely a delicious addition to the dish!

Pick up Mi Rancho Organic Ancient Grain Tortillas to make this dish at home! The store locator on their website is a great place to find out where to pick up these healthy & scrumptious tortillas!

♣ Vegetarian Option: Replace the chicken with 1 lb of additional veggies, such as additional bell peppers or zucchini, to make this recipe vegetarian.

♦ Gluten Free Option: Replace Mi Rancho Ancient Grain Tortillas with Mi Rancho Organic Corn Tortillas to make this recipe gluten-free

From Whitney Bond

I know that it’s back to school time for a lot of Little Leopard Book readers, and that’s why I’ve created this super simple and delicious new crock pot recipe!

For all of the parents out there looking for a slow cooker recipe that only takes 30 minutes of prep and that the whole family will love, this is the recipe for you!

And don’t worry, all my “non-parent” friends out there, this recipe isn’t just for families with kids. I made this recipe for a dinner party I hosted last week and all of my friends absolutely loved it!

It was perfect for the occasion because I had an event before the dinner party that I had to go to (food blogger life, haha!) so I popped this recipe in the crock pot in the afternoon, then it was ready to go for the dinner party that night!

For this recipe, I used Mi Rancho Ancient Grain Tortillas made with organic flax and quinoa, packed with Omega 3′s, fiber and whole grains! For all the parents out there, it’s the perfect way to sneak a healthy tortilla in for the kids!

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