Chicken Fajita Casserole
A warm, flavorful casserole featuring tender chicken, colorful bell peppers, and gooey cheese, perfect for family dinners or gatherings.
Ingredients
For the casserole
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 3 large bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack) Choose your favorite type of cheese.
- 10 oz diced tomatoes with green chilies, drained
- 2 tbsp olive oil
- 1 large lime, juiced
- Fresh cilantro to taste chopped, for garnish
For the spices
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper (adjust to taste)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13 baking dish.
Marinate the chicken
- In a large mixing bowl, combine the chicken strips with olive oil and lime juice.
- Add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper.
- Mix thoroughly and let marinate for about 10–15 minutes.
Combine with vegetables
- Add the sliced bell peppers and onion to the marinated chicken and mix well.
Layer the casserole
- Layer half of the chicken and veggie mixture into the greased baking dish.
- Top with half of the diced tomatoes and 1 cup of cheese.
- Repeat with the remaining chicken and veggies, tomatoes, and cheese.
Bake
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.
Serve
- Garnish with fresh cilantro and serve warm.
Notes
For best results, marinate the chicken properly and avoid overcooking the casserole.