Description
This Chicken Fajita Casserole is a delicious and easy-to-make dish that combines all the flavors of traditional fajitas in a comforting baked casserole. Packed with tender chicken, colorful bell peppers, rice, beans, corn, and gooey cheese, this casserole is a crowd-pleaser for any night of the week.
Ingredients
Scale
For the Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 packet fajita seasoning (or 3 tablespoons homemade blend)
For the Casserole:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until no longer pink, about 5–6 minutes. Sprinkle fajita seasoning over chicken and stir to coat.
- Add Vegetables: Add bell peppers and onion to the skillet, cook for 4–5 minutes until slightly softened.
- Combine Ingredients: Remove from heat and stir in rice, black beans, corn, sour cream, half of cheddar cheese, half of Monterey Jack cheese, lime juice, and cilantro. Season with salt and pepper.
- Assemble Casserole: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining cheeses over the top.
- Bake: Bake uncovered for 20 minutes until cheese is melted and bubbly.
- Serve: Let rest for 5 minutes before serving.
Notes
- For a low-carb version, replace rice with cauliflower rice.
- You can use rotisserie chicken to save prep time.
- Serve with extra lime wedges and tortilla chips if desired.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
