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Cheesy Chicken Fajita Casserole

Cheesy Chicken Fajita Casserole: Comfort in Every Bite

This Cheesy Chicken Fajita Casserole combines lean chicken, vibrant bell peppers, and layers of cheese for a hearty, comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Chicken Breast Substitution: Can use turkey or tofu for a lighter option.
  • 1 tablespoon Olive Oil Substitution: Can use avocado oil or melted butter.
  • 1 medium Red Bell Pepper Substitution: Any color bell pepper can be used for visual appeal.
  • 1 medium Green Bell Pepper Mixing various bell pepper colors enhances nutrient diversity.
  • 1 medium Yellow Onion Substitution: Shallots or leeks can be used instead.
  • 2 cloves Garlic Prep note: Fresh minced garlic is ideal for best flavor, can substitute with garlic powder in a pinch.
  • 1 can Diced Tomatoes with Green Chilies Consider using fire-roasted tomatoes for an added depth of flavor.
  • 1 tablespoon Fajita Seasoning Homemade seasoning can be made using cumin, paprika, and chili powder.
  • 2 cups Cooked Rice Use brown rice or quinoa for added fiber and nutrients.
  • 1 cup Sour Cream Substitution: Greek yogurt can be used for a healthier alternative.
For the Cheese Layers
  • 1 cup Shredded Cheddar Cheese Substitution: Use reduced-fat cheese for a healthier option.
  • 1 cup Shredded Mozzarella Cheese Consider using low-moisture mozzarella for better melting.
To Finish
  • to taste Salt Essential for seasoning to enhance flavors.
  • to taste Pepper Essential for seasoning to enhance flavors.
  • optional Fresh Cilantro Can be omitted for allergies or preference.

Equipment

  • Large Skillet
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add chicken breast strips and cook for about 5-7 minutes until browned and no longer pink.
  3. Remove the chicken from the skillet and set it aside. In the same skillet, add more olive oil if needed, then sauté the diced red and green bell peppers with chopped onion for about 4-5 minutes until tender.
  4. Stir in minced garlic and cook for about 1 minute. Return chicken to the skillet with diced tomatoes and fajita seasoning. Mix well until heated through.
  5. Remove from heat and stir in cooked rice until evenly coated.
  6. Transfer the mixture into a greased 9x13 inch baking dish. Spread sour cream on top and sprinkle with cheddar and mozzarella cheeses.
  7. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  8. Let cool for about 5 minutes before serving. Garnish with fresh cilantro if desired.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results. Can be frozen for up to 3 months.

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