Description
This Chicken Fajita Casserole is a flavorful and satisfying dish featuring tender chicken, vibrant bell peppers, and a blend of spices, all layered with tortillas and melted cheese. It’s an easy-to-make meal perfect for family dinners or gatherings, sure to please everyone at the table!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 8 small flour tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced chicken breasts. Season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Once the chicken is cooked, add the sliced onion and bell peppers to the skillet. Stir in the minced garlic. Cook for an additional 5-7 minutes, or until the vegetables are tender and slightly caramelized. Remove from heat and set aside.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken and vegetable mixture with the black beans, corn, and diced tomatoes. Stir well to combine all the ingredients evenly.
- In a greased 9×13 inch baking dish, start layering the casserole. Begin with a layer of the tortilla quarters, spreading them evenly across the bottom of the dish.
- Next, spoon half of the chicken and vegetable mixture over the tortillas, spreading it out evenly.
- Sprinkle a generous layer of shredded cheddar cheese over the chicken mixture.
- Repeat the layering process: add another layer of tortilla quarters, followed by the remaining chicken and vegetable mixture, and top it off with the remaining cheese.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Place it in the preheated oven and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 5-10 minutes before serving. This will help the layers set a bit and make it easier to cut.
- Using a sharp knife or spatula, cut the casserole into squares and serve on individual plates.
- Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor and freshness.
- Enjoy your delicious Chicken Fajita Casserole with your favorite sides, such as a simple green salad or some tortilla chips!
Notes
- If you want to add more heat, consider adding sliced jalapeños to the chicken and vegetable mixture.
- For a healthier option, you can substitute whole wheat tortillas or use corn tortillas for a gluten-free version.
- Feel free to customize the vegetables based on what you have on hand. Zucchini, mushrooms, or even spinach can be great additions!
- This casserole can be made ahead of time. Simply assemble it, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes