Chicken Fajita Casserole
This Chicken Fajita Casserole is a hearty and flavorful dish that combines tender chicken, vibrant bell peppers, and savory spices all baked together with cheese. It's easy to prepare, making it perfect for family dinners or meal prep for the week.
Equipment
- 1 large skillet or frying pan
- 1 oven-safe casserole dish (9x13 inch)
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 bell peppers any color, sliced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 10 oz can diced tomatoes with green chilies
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 small flour tortillas, cut into strips
- to taste fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 7-8 minutes.
- Add the sliced onion and bell peppers to the skillet. Sauté until the vegetables are tender, about 5-6 minutes.
- Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for another minute until fragrant.
- In a large bowl, combine the cooked chicken and vegetable mixture with black beans, corn, diced tomatoes, and 1 cup of shredded cheese. Mix well to combine.
- In an oven-safe casserole dish, spread half of the tortilla strips at the bottom. Pour the chicken mixture over the tortillas, then top with the remaining tortilla strips and the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
For a spicier dish, consider adding jalapeños or a dash of hot sauce.
This dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can adjust the vegetable content based on your preference; zucchini or spinach would also be great additions.