Cheesy Chicken Fajita Casserole
This Cheesy Chicken Fajita Casserole combines tender chicken, sautéed bell peppers and onions, seasoned with flavorful fajita spices and topped with melted cheese for a comforting, easy weeknight meal.
Servings: 4 servings
Ingredients
- 1.5 pounds chicken breasts skinless and boneless
- 2 tablespoons fajita seasoning store-bought or homemade blend of chili powder, paprika, cumin, garlic powder, onion powder, and salt
- 1 tablespoon vegetable oil
- 2 medium bell peppers cut into strips, use a mix of colors for a vibrant casserole
- 1 medium yellow onion sliced
- 1.5 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
- fresh chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, toss the chicken breasts with the fajita seasoning until evenly coated.
- Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and bell peppers, sauté until tender and slightly caramelized, about 5-7 minutes.
- Push the vegetables to the side of the pan and add the seasoned chicken breasts. Cook for 5-6 minutes on each side, or until cooked through and no longer pink inside. Slice thick breasts in half horizontally for even cooking.
- Remove the chicken from the skillet and let it rest for a few minutes. Then slice into thin strips or bite-sized pieces.
- In a casserole dish, spread half of the sautéed vegetables evenly across the bottom. Layer the sliced chicken over the vegetables, then top with the remaining vegetables. Sprinkle the shredded cheese generously over the entire dish.
- Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro. Serve warm and enjoy.
Equipment
- Large Bowl
- Large Skillet
- Casserole Dish
- Oven
Notes
Use chicken breasts similar in size for even cooking. Make your own fajita seasoning to control salt and spice. Don’t skip sautéing the vegetables to enhance sweetness and texture. Shred your own cheese for extra meltiness. Add jalapeños or cayenne for heat. Let casserole rest before serving for easier slicing. Variations include adding mushrooms, zucchini, corn, beans, rice, or cream cheese for different textures and flavors. Leftovers store well refrigerated for 3 days or frozen for up to 2 months.