Description
This Chicken Fajita Casserole is a flavorful and satisfying dish featuring tender chicken, vibrant vegetables, and a blend of spices, all layered with tortillas and melted cheese. It’s an easy-to-make meal perfect for family gatherings, offering a delicious combination of textures and tastes that everyone will love.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 8 small flour tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced chicken breasts. Season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Once the chicken is cooked, add the sliced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for an additional 5-6 minutes, or until the vegetables are tender and slightly caramelized. Stir occasionally to ensure even cooking.
- After the vegetables are cooked, remove the skillet from heat. In a large mixing bowl, combine the cooked chicken and vegetable mixture with the black beans, corn, and diced tomatoes with green chilies. Stir well to combine all the ingredients evenly.
- Next, take the cut flour tortillas and gently fold them into the mixture. This will help distribute the tortillas throughout the casserole, ensuring every bite is flavorful.
- Preheat your oven to 350°F (175°C). While the oven is heating, prepare a 9×13 inch baking dish by lightly greasing it with cooking spray or a bit of olive oil.
- Pour half of the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly. Then, sprinkle half of the shredded cheddar cheese over the top.
- Next, add the remaining chicken and vegetable mixture on top of the cheese layer, spreading it out evenly once again. Finally, top with the remaining shredded cheddar cheese, ensuring it covers the entire surface.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Place it in the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This will help the layers set a bit, making it easier to serve.
- To serve, scoop out portions of the casserole onto plates. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor and freshness.
Notes
- If you prefer a spicier dish, consider adding jalapeños or using spicy diced tomatoes.
- For a healthier option, you can substitute whole wheat tortillas or use cauliflower rice instead of tortillas.
- Feel free to add other vegetables like zucchini or mushrooms to the mix for extra nutrition.
- This casserole can be made ahead of time. Just assemble it and refrigerate until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes