Chicken Fajita Casserole
This Chicken Fajita Casserole combines all the wonderful flavors of traditional chicken fajitas into a comforting and hearty baked dish. Perfect for family dinners or meal prep, it’s packed with vibrant veggies, tender chicken, and topped with cheesy goodness.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 cutting board
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (12 oz) corn, drained
- 1 cup salsa
- 1 ½ cups cooked rice
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.
- Add the sliced onion and bell peppers to the skillet. Sauté for an additional 5 minutes until the vegetables are softened.
- In a large mixing bowl, combine the cooked chicken and vegetables with black beans, corn, salsa, and cooked rice. Stir until well combined.
- Pour the mixture into a greased 9x13 inch baking dish. Spread it evenly across the dish.
- Top the casserole with shredded cheddar cheese, distributing it evenly over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
Feel free to customize the recipe by adding or substituting other vegetables such as zucchini or mushrooms. For a spicier kick, add diced jalapeños or use a spicy salsa. This casserole can be made ahead of time and refrigerated; just add a few extra minutes to the cooking time if baking from cold.