Description
This Cheesy Chicken Fajita Casserole is a flavorful and hearty one-dish meal combining tender chicken strips, colorful bell peppers, and zesty seasonings layered with diced tomatoes and melted Mexican blend cheese. Baked to bubbly perfection, it’s an easy Mexican-inspired dinner perfect for families or meal prepping.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 packet fajita seasoning (about 2 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt to taste
- Black pepper to taste
Vegetables
- 3 bell peppers, sliced (mixed colors)
- 1 large onion, sliced
- 1 can (10 ounces) diced tomatoes with green chilies, drained
Toppings
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Season the Chicken: In a large bowl, combine the sliced chicken strips with olive oil, fajita seasoning, chili powder, ground cumin, garlic powder, smoked paprika, fresh lime juice, salt, and black pepper. Toss everything well until the chicken is evenly coated with the flavorful spices and marinade.
- Add Vegetables: Add the sliced bell peppers and onion to the bowl with the chicken and seasoning mixture. Mix thoroughly so the vegetables are also coated with the seasoning for balanced flavor.
- Layer the Casserole – First Layer: Spread half of the chicken and vegetable mixture evenly into the prepared baking dish. Then, top this layer with half of the drained diced tomatoes with green chilies and sprinkle 1 cup of shredded Mexican blend cheese evenly over the top.
- Layer the Casserole – Second Layer: Repeat by adding the remaining chicken and vegetable mixture, followed by the rest of the diced tomatoes, and finish with the last cup of shredded cheese spread on top for a cheesy finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Covering helps steam the chicken and vegetables, keeping them moist during cooking.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes. This allows the cheese to melt fully and develop a bubbly, golden texture while the chicken reaches a safe internal temperature of 165°F (74°C).
- Rest and Garnish: Let the casserole rest for 5 minutes after baking to allow flavors to settle and make serving easier. Garnish with chopped fresh cilantro for a bright, fresh finish before serving.
Notes
- You can customize the vegetables by adding sliced jalapeños for extra heat or substituting bell peppers with poblano peppers for a smokier flavor.
- If you prefer a lower-fat version, use reduced-fat cheese or less cheese.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Serve with warm tortillas, rice, or a fresh salad for a complete meal.
