Baked Chicken Fajita Casserole
This Baked Chicken Fajita Casserole is a delicious and easy-to-make dish that brings the flavors of classic fajitas into a hearty casserole form. It's perfect for a family dinner or meal prep for the week ahead!
Equipment
- 1 large skillet
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 cutting board
- 1 oven mitts
- 1 set measuring cups and spoons
Ingredients
- 2 cups cooked chicken, shredded
- 1 each bell pepper, sliced any color
- 1 each onion, sliced
- 3 cups cooked rice white or brown
- 1 can (15 oz) black beans drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies undrained
- 1 packet taco seasoning about 1 oz
- 1 cup shredded cheese cheddar or Mexican blend
- 1 cup corn frozen or canned
- ½ cup fresh cilantro, chopped optional for garnish
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the sliced bell pepper and onion. Sauté until they are soft, about 5-7 minutes.
- In a mixing bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and taco seasoning. Stir until well mixed.
- Add the sautéed bell pepper and onion to the chicken mixture and combine thoroughly. Add salt and pepper to taste.
- Transfer the mixture into a greased baking dish, spreading it evenly.
- Top the casserole with shredded cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Once done, remove the casserole from the oven and allow it to cool for a few minutes. Garnish with fresh cilantro, if desired.
- Serve hot and enjoy your Baked Chicken Fajita Casserole!
Notes
For a spicier kick, consider adding jalapeños or using spicy taco seasoning.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
You can customize this recipe by adding your favorite vegetables or swapping chicken for beef or a vegetarian protein.