Description
Chicken Fajita Casserole is a vibrant, flavorful, and family-friendly one-dish meal combining tender chicken, colorful bell peppers, onions, classic Tex-Mex fajita seasoning, and melty cheese layered with flour tortillas. Perfect for quick weeknight dinners, it offers a savory Tex-Mex fiesta with minimal prep and cleanup.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
- 1 each red bell pepper, sliced
- 1 each green bell pepper, sliced
- 1 each yellow bell pepper, sliced
- 1 medium onion, sliced
Seasoning and Fats
- 2 tablespoons olive oil or butter
- 2 tablespoons taco or fajita seasoning (chili powder, paprika, cumin, garlic powder blend)
- Salt and pepper, to taste
Dairy and Toppings
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (optional)
Others
- 6–8 flour tortillas (8-inch size), torn or sliced
Instructions
- Prepare the Chicken and Vegetables: Slice the chicken into thin strips. Chop the red, green, and yellow bell peppers and onion into uniform pieces to ensure even cooking and layering.
- Sauté with Seasoning: Heat olive oil or butter in a skillet over medium heat. Add chicken strips and cook until lightly browned. Add the sliced onions and bell peppers. Sprinkle the fajita seasoning over the mixture, then stir and cook until the chicken is fully cooked and the vegetables are softened, approximately 5 to 7 minutes. Season with salt and pepper to taste.
- Layer Your Casserole: Preheat oven to 375°F (190°C). Grease a baking dish. Lay torn or sliced tortillas evenly on the bottom as the base layer. Spread half of the chicken and vegetable mixture over the tortillas, and then sprinkle half of the combined shredded cheddar and Monterey Jack cheese evenly over the filling. Repeat by layering another tortilla layer, the remaining chicken and veggies, and top with the remaining cheese.
- Bake and Serve: Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbly and golden brown. Let the casserole rest for 5 minutes before serving to help it set and enhance the flavors.
Notes
- Use fresh bell peppers for the best crunch and color; avoid canned or frozen.
- Do not overcook the chicken; cook just until it turns opaque to keep it tender and juicy.
- Distribute ingredients evenly between layers so each bite is flavorful.
- Combine sharp cheddar with Monterey Jack or mozzarella for extra melty cheese texture.
- Allow the casserole to rest 5 minutes after baking for easier slicing and improved flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 casserole
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg