Description
This Fajita Chicken Casserole combines tender, seasoned chicken strips with colorful bell peppers and onions, smothered in a creamy, cheesy sauce and baked to bubbly perfection. It’s an easy, flavorful one-dish meal inspired by classic fajita flavors, perfect for a comforting dinner with a Mexican twist.
Ingredients
Scale
Chicken and Seasoning
- 1 lb (450g) boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 packet fajita seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 (10 oz) can diced tomatoes with green chilies, drained
Dairy
- 2 cups (200g) shredded cheddar cheese, divided
- 1 cup (240ml) sour cream
Garnish and Serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Cook chicken: In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken strips and cook them until browned and fully cooked through, about 5-7 minutes. Remove from heat.
- Season chicken: Add the fajita seasoning mix to the cooked chicken strips and stir well until all pieces are coated evenly with the seasoning.
- Mix ingredients: In a large bowl, combine the seasoned chicken, sliced bell peppers and onion, 1 cup of shredded cheddar cheese, sour cream, drained diced tomatoes with green chilies, garlic powder, and onion powder. Mix thoroughly until all ingredients are evenly blended.
- Assemble casserole: Pour the chicken and vegetable mixture into a greased 9×13 inch (23×33 cm) baking dish. Spread evenly for a uniform casserole base.
- Add cheese topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole mixture to create a cheesy crust.
- First bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Remove foil and continue baking: Take off the foil and bake for an additional 10 minutes. This will let the cheese on top become bubbly and golden brown.
- Cool: Remove the casserole from the oven and allow it to cool for a few minutes for easier serving.
- Garnish and serve: Garnish the casserole with fresh cilantro and serve with lime wedges on the side to add a fresh, zesty finish.
Notes
- For a spicier casserole, add extra diced jalapeños or hot sauce to the mixture before baking.
- Use sharp cheddar cheese for more pronounced flavor or a Mexican blend cheese for a more authentic taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to substitute chicken breasts with thighs for a juicier texture.
- This casserole pairs well with a side of cilantro lime rice or warm tortillas for a complete meal.
