Description
This Chicken Fajita Casserole is a flavorful and easy-to-make baked dish combining tender chicken strips, sautéed bell peppers and onions, seasoned with a zesty blend of chili powder, cumin, and paprika. Topped with a creamy mix of sour cream and melted cheddar and Monterey Jack cheeses, this casserole is a perfect crowd-pleaser for family dinners. It’s gluten-free, packed with protein, and customizable to your taste with optional additions like black beans or corn.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready when the casserole is prepared.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and cook for 5–6 minutes until they are lightly browned and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the onion. Sauté for 4–5 minutes until the vegetables are tender and slightly softened.
- Season: Sprinkle the chili powder, ground cumin, garlic powder, paprika, salt, and black pepper over the sautéed vegetables. Stir well to combine and coat the vegetables evenly with the spices.
- Combine Chicken and Tomatoes: Return the cooked chicken to the skillet with the vegetables. Add the drained diced tomatoes with green chilies. Stir everything together to blend the flavors evenly.
- Add Sour Cream: Remove the skillet from heat. Stir in the sour cream until the mixture is creamy and well combined.
- Assemble Casserole: Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the mixture.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve warm. Enjoy over rice or with warm tortillas for a complete meal.
Notes
- Serve over rice or with warm tortillas for a fulfilling meal.
- Use rotisserie chicken to save time on preparation.
- Add black beans or corn to the casserole for additional texture and flavor.
- For a spicier dish, add more chili powder or include jalapeños.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
