Fajita Chicken Casserole
This Fajita Chicken Casserole is a flavorful and hearty dish that combines tender chicken, bell peppers, onions, and spices, all baked together with a cheesy topping. It’s an easy one-pan meal that’s perfect for family dinners or meal prep.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 skillet
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 measuring spoon
- 1 Aluminum foil (optional)
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup bell peppers, sliced mix of red, green, and yellow
- 1 cup onion, sliced
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup sour cream optional for serving
- to taste fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, sliced bell peppers, sliced onion, black beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, and salt. Mix well until all ingredients are coated evenly with the spices and salsa.
- Transfer the mixture to the 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly on top of the mixture.
- Cover the baking 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 cool slightly before serving. Garnish with fresh cilantro and serve with sour cream if desired.
Notes
Feel free to add other vegetables such as zucchini or mushrooms for extra nutrition. This dish can be prepared in advance and stored in the refrigerator for a couple of days before baking. Leftovers can be kept in the fridge for up to 3 days and reheated in the microwave.