Description
This Chicken Fajita Casserole is an easy, cheesy, and flavorful Tex-Mex dish that combines seasoned chicken strips with vibrant bell peppers, onions, diced tomatoes with green chilies, and melted cheese, all baked together in one pan for a satisfying and convenient meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 3 large bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 10 oz diced tomatoes with green chilies, drained
- 2 tbsp olive oil
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
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 taste
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 baking dish to prevent sticking and ensure easy cleanup.
- Marinate Chicken: In a bowl, combine the chicken strips with olive oil, lime juice, and the homemade fajita seasoning. Mix well to coat and let marinate for at least 10 to 15 minutes to infuse the flavors.
- Add Vegetables: Add the sliced bell peppers and onion to the bowl with the chicken and toss everything together to coat evenly with the marinade and spices.
- Layer Ingredients: Layer half of the chicken and vegetable mixture into the prepared baking dish. Top this layer with half of the drained diced tomatoes and 1 cup of shredded cheese. Repeat by adding the remaining chicken and veggies, topped with the rest of the tomatoes and cheese.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to allow the chicken to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10 to 15 minutes, or until the cheese is melted and golden brown.
- Optional Broil: For extra browning, broil the casserole on high for 2 to 3 minutes at the end, watching carefully to avoid burning.
- Garnish and Serve: Garnish the casserole with fresh chopped cilantro. Serve warm with tortillas or rice for a complete meal.
Notes
- Chef Luna’s Tip: For meal prep convenience, assemble the casserole in advance and refrigerate for up to 24 hours before baking.
- Leftovers reheat beautifully, making this dish perfect for quick lunches or dinners.
- You can adjust the cayenne pepper amount in the seasoning to make the casserole milder or spicier according to your preference.
- Use a combination of cheddar and Monterey Jack cheese for a more complex flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
