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Chicken Fajita Casserole

Chicken Fajita Casserole

This Chicken Fajita Casserole is your ultimate solution for a delicious and satisfying weeknight meal that comes together in a flash. It’s the perfect way to enjoy all the vibrant flavors of fajitas without the fuss of cooking individual portions, making it incredibly useful for busy families and anyone craving a taste of Tex-Mex goodness.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into 1/2-inch strips
  • 1 tablespoon olive oil
  • 1 packet fajita seasoning mix or homemade mix: 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pinch of cayenne pepper
  • 1 large onion thinly sliced
  • 2 bell peppers any color combination: red, green, yellow, orange, thinly sliced
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies undrained
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1/2 cup sour cream optional, for topping
  • 1/4 cup chopped fresh cilantro optional, for topping
  • lime wedges optional, for serving

Equipment

  • - Oven
  • Medium Bowl
  • Large skillet
  • Large mixing bowl
  • 9x13-inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). In a medium bowl, toss the chicken strips with the olive oil and the fajita seasoning mix. Ensure each piece is evenly coated. This initial seasoning step is crucial for infusing the chicken with authentic fajita flavors.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 packet fajita seasoning mix
  2. In a large skillet over medium-high heat, add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until browned and mostly cooked through. Remove the chicken from the skillet and set aside. Add the sliced onions and bell peppers to the same skillet (add a touch more oil if needed). Cook, stirring frequently, for about 5-7 minutes, until the vegetables are tender-crisp.
    1 tablespoon olive oil, 1 large onion, 2 bell peppers
  3. In a large mixing bowl, combine the cooked chicken, sautéed onions and peppers, the rinsed and drained black beans, and the can of Rotel diced tomatoes and green chilies (do not drain the Rotel, as its liquid adds flavor and moisture to the casserole). Gently stir everything together to ensure the ingredients are evenly distributed.
    1 large onion, 2 bell peppers, 1 (15 ounce) can black beans, 1 (10 ounce) can Rotel diced tomatoes and green chilies
  4. Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly. Sprinkle both the Monterey Jack and Cheddar cheeses evenly over the top of the mixture. This cheesy blanket will melt and create a wonderfully gooey topping.
    1 cup shredded Monterey Jack cheese, 1 cup shredded Cheddar cheese
  5. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. You’re looking for those delightful golden-brown spots on the cheese.
  6. Once out of the oven, let the Chicken Fajita Casserole rest for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.

Notes

This casserole is a quick and flavorful weeknight dinner solution. Optional toppings include sour cream, chopped cilantro, and lime wedges.
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