Description
Chicken Fajita Casserole Recipe with tender chicken, bell peppers, onions, and melted cheese – a crowd-pleasing comfort dish.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, and green), julienned (about 3 cups)
- 1 large white or red onion, thinly sliced (about 1½ cups)
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) lime juice
- 3 garlic cloves, minced
- 2 tablespoons (16g) fajita seasoning (store-bought or homemade)
- 1 cup (240ml) chicken broth
- 1 can (10 oz/283g) diced tomatoes with green chilies, drained
- 2 cups (8 oz/226g) shredded Mexican cheese blend
- ½ cup (120g) sour cream
- ¼ cup (4g) fresh cilantro, chopped
- 8–10 flour tortillas (6-inch/15cm), cut into quarters
Instructions
- Step 1: Prepare the Ingredients Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch (23x33cm) baking dish. In a small bowl, combine the fajita seasoning, minced garlic, lime juice, and 2 tablespoons of olive oil to create a marinade. Place the sliced chicken in a large bowl, pour half of this marinade over it, and toss to coat evenly. Let it sit for at least 10 minutes while you prepare the vegetables.
- Step 2: Cook the Chicken Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 4-5 minutes until the outside is opaque but not fully cooked through. Transfer the chicken to a plate and set aside. The chicken will finish cooking in the oven, keeping it tender and juicy in your Chicken Fajita Casserole.
- Step 3: Sauté the Vegetables In the same skillet, add the sliced bell peppers and onions. Pour the remaining marinade over the vegetables and sauté for 4-5 minutes until they begin to soften but still retain some crispness. The slight char on the edges will enhance the authentic fajita flavor in your casserole.
- Step 4: Combine and Layer In a bowl, mix the diced tomatoes with green chilies, chicken broth, and sour cream until combined. Spread a thin layer of this sauce on the bottom of your prepared baking dish. Layer a third of the cut tortillas over the sauce, then add half of the chicken, vegetables, and a third of the cheese. Repeat with another layer of tortillas, the remaining chicken and vegetables, another third of the cheese, and the remaining tortillas. Pour the remaining sauce evenly over the top.
- Step 5: Bake to Perfection Sprinkle the remaining cheese over the top of your Chicken Fajita Casserole and cover with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown. Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve with additional sour cream if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 380 calories per serving
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg