Description
This Chicken Fajita Casserole is a flavorful and hearty Mexican-American dish combining tender shredded chicken, sautéed colorful bell peppers, onions, and cooked rice, all baked with a cheesy blend of cheddar and Monterey Jack. Perfect for an easy weeknight dinner or meal prep, this casserole delivers the vibrant taste of fajitas in a comforting baked form.
Ingredients
Scale
Protein and Dairy
- 2 large chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Staples and Seasonings
- 2 cups cooked rice
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it is properly heated by the time your casserole is ready to bake.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced red, green, and yellow bell peppers along with the sliced onion, cooking until they are just tender, which should take about 5 minutes. Stir occasionally to prevent burning.
- Combine Ingredients: In a large mixing bowl, add the cooked shredded chicken, cooked rice, sautéed peppers and onions, sour cream, salsa, chili powder, cumin, garlic powder, smoked paprika, and season with salt and black pepper. Mix thoroughly until every ingredient is evenly coated and combined.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly with oil or non-stick spray. Spread the chicken and rice mixture evenly in the dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges to squeeze over each serving for an extra burst of flavor.
Notes
- For a low-carb version, substitute cauliflower rice in place of the rice.
- Add black beans or corn to the mix for extra texture and flavor.
- This casserole freezes well, making it ideal for meal prep and future quick meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
