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Chicken Fajita Casserole

Satisfying Chicken Fajita Casserole for Cozy Nights

Discover the comforting flavors and one-pan simplicity of this Chicken Fajita Casserole, perfect for quick dinners and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1.5 pounds boneless, skinless chicken breasts or thighs Ground turkey or beef can be used for variation.
  • 3 large bell peppers (red, yellow, green) Mix in jalapeños for an extra kick.
  • 1 large onion Shallots can be used for a milder flavor.
  • 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack) Opt for dairy-free cheese for a lactose-free option.
  • 10 oz diced tomatoes with green chilies Fresh diced tomatoes with a sprinkle of chili powder can boost freshness.
  • 2 tbsp olive oil Avocado oil or melted butter can serve as substitutes.
  • 1 unit lime, juiced Lemon juice is a close substitute.
  • Fresh cilantro, chopped For garnish, can be omitted if you prefer less herbaceousness.
For the Homemade Fajita Seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper Adjust to tasting preference.
  • Salt and black pepper Essential for amplifying flavors.

Equipment

  • 9x13 baking dish
  • mixing bowl
  • Knife
  • chopping board

Method
 

Step-by-Step Instructions for Chicken Fajita Casserole
  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13 baking dish. Slice the bell peppers and onion into thin strips.
  2. Combine chicken strips with olive oil, lime juice, and fajita seasoning in a mixing bowl. Let it marinate for 10–15 minutes.
  3. Add the sliced bell peppers and onion to the bowl with the chicken, tossing everything together until evenly coated.
  4. Layer half of the chicken and vegetable mixture into the baking dish, followed by half of the diced tomatoes and 1 cup of shredded cheese. Repeat the layering process.
  5. Cover the baking dish with aluminum foil and bake for 20 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.
  7. Let the casserole rest for 10–15 minutes before garnishing with chopped cilantro.

Nutrition

Serving: 1servingsCalories: 420kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 150mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze unbaked for up to 3 months. Assemble in advance and refrigerate for up to 24 hours before baking.

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