A hearty Chicken Fajita Casserole that combines the beloved flavors of chicken fajitas with the ease of a casserole, perfect for busy weeknights or family gatherings.
Ingredients
Scale:
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large yellow onion, sliced
2 cups cooked rice or quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
2 cups shredded cheese (cheddar or Mexican blend)
1 cup salsa or diced tomatoes
Fresh cilantro, for garnish
Instructions
Preheat your oven to 350°F (175°C). This ensures that the Chicken Fajita Casserole bakes evenly and achieves that perfect golden-brown cheese topping.
In a large mixing bowl, combine the chicken pieces with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix until the chicken is well-coated with the spices.
In a large skillet over medium heat, add the spiced chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onions. Sauté for about 4-5 minutes until they are tender but still crisp.
In a large mixing bowl, combine the cooked rice or quinoa, black beans, corn, salsa, cooked chicken, and sautéed vegetables. Mix well.
Pour the mixture into a large greased baking dish (approximately 9x13 inches) and spread it out evenly. Top with shredded cheese.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
