Chicken Fajita Casserole sounds delicious! It’s a great combo of fajita flavors with the ease of a casserole. Here’s a basic recipe if you’re interested in making it:
Ingredients:
- 2 chicken breasts, cooked and shredded (or use rotisserie chicken)
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (4 oz) diced green chilies (optional for extra heat)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 packet fajita seasoning mix (or homemade seasoning)
- 1 cup sour cream (optional, for creaminess)
- 1 cup rice (cooked) or tortilla chips (optional, for texture)
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Cook the chicken: If you’re using raw chicken, cook the chicken breasts in a skillet over medium heat until cooked through, about 6-7 minutes per side. Shred the chicken once it’s cooked.
- Sauté the veggies: In a skillet, heat the olive oil over medium heat. Add the sliced bell pepper and onion and sauté until softened, about 5 minutes.
- Assemble the casserole: In a large bowl, mix the shredded chicken, sautéed veggies, diced tomatoes with green chilies, green chilies (if using), cooked rice (or crumbled tortilla chips), fajita seasoning, and half of the shredded cheese. Stir until combined.
- Transfer to a baking dish: Spread the mixture evenly in a greased 9×13-inch casserole dish. Top with the remaining cheese.
- Bake: Cover with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Once out of the oven, let it cool for a few minutes. Serve with a dollop of sour cream on top and extra tortilla chips on the side.
Enjoy! You can also get creative by adding things like black beans, corn, or jalapeños if you want extra flavor!
