This Easy Chicken Fajita Casserole is packed with flavors! It combines tender chicken, colorful peppers, and zesty seasonings, all baked together to create a delicious one-dish meal.
It’s perfect for busy nights because you can throw it all together quickly. I love serving it with a dollop of sour cream or some crunchy tortilla chips on the side—yum!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great for this recipe and saves time. If you’re vegetarian, try adding black beans or a mix of sautéed mushrooms instead to keep the protein.
Bell Peppers: While green and red peppers add color and flavor, you can also use yellow or orange bell peppers for a sweeter taste. If you want a spicy kick, consider adding jalapeños or even poblano peppers!
Diced Tomatoes: The can with green chilies adds a nice zesty touch. If you have fresh tomatoes, you can chop them up and add some chopped green chilies for the same effect. Canned diced tomatoes also work if you prefer a milder flavor.
Creaminess: Sour cream keeps the dish moist and creamy. If you’re looking for a lighter option, Greek yogurt is an excellent substitute that adds protein without sacrificing flavor.
How Do I Get the Layers Just Right in My Casserole?
Layering is key to a well-cooked casserole that has all the flavors blended beautifully. Here’s how I do it:
- Start with a layer of tortillas at the bottom; this forms a good base and helps soak up moisture.
- Spread half of your chicken fajita mixture evenly on top of that first layer. It helps keep everything juicy!
- Add another layer of tortillas, then the rest of the fajita mixture. It gives each bite a balanced taste.
- Top with extra tortillas and pour the undrained tomatoes. This way, the moisture seeps through, preventing dryness.
- Finish it off with cheese to create a golden, bubbly top!
Remember, letting the casserole cool for a few minutes after baking helps it set, making it easier to serve!
Easy Chicken Fajita Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked, shredded chicken breast
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies (undrained)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 6-8 small flour tortillas, cut into strips or quarters
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 35 minutes to cook, so the total time is around 50 minutes. It’s quick enough to fit into a busy evening while still being incredibly satisfying!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a bit of cooking spray or olive oil to prevent sticking.
2. Sauté the Veggies:
In a large skillet over medium heat, add the olive oil. Once it’s hot, toss in the chopped green bell pepper, red bell pepper, and onion. Sauté these together for about 5 minutes or until they soften. This step brings out their natural sweetness!
3. Mix Everything Together:
In a large mixing bowl, combine the shredded chicken, sautéed veggies, drained diced tomatoes with green chilies, and sour cream. Add in the chili powder, ground cumin, garlic powder, paprika, onion powder, salt, and pepper. Stir until everything is evenly mixed. This is where all the yummy flavors come together!
4. Layer Your Casserole:
Start by layering half of the tortilla pieces along the bottom of the prepared casserole dish. Then, spread half of the chicken mixture over your tortillas, ensuring even coverage. Repeat this process with another layer of tortillas followed by the rest of the chicken mixture on top.
5. Add the Final Touches:
Pour the undrained diced tomatoes with green chilies over the last layer of chicken. Finally, sprinkle the shredded cheese generously on top of the entire casserole—it’s going to melt beautifully!
6. Bake to Perfection:
Cover your casserole dish with foil, and bake it in your preheated oven for 25 minutes. After that, carefully remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Your kitchen is going to smell amazing!
7. Cool and Serve:
Once it’s done, let the casserole cool for about 5 minutes. This makes it easier to serve. If you like, garnish with fresh cilantro, a dollop of sour cream, or avocado slices to make it even more delicious.
Enjoy your flavorful, cheesy chicken fajita casserole! It’s sure to be a hit at your table!
FAQ for Easy Chicken Fajita Casserole
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just shred it and follow the recipe as usual for a quick and easy meal.
Can I Make This Casserole Ahead of Time?
Yes, you can! Assemble the casserole in advance, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, increase the baking time by about 5-10 minutes if it’s coming straight from the fridge.
What Can I Use Instead of Flour Tortillas?
If you’re looking for a gluten-free option, corn tortillas are a great substitute! You can also use tortilla chips for a fun twist, just remember they’ll get softer as they soak up the moisture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm in the oven at 350°F (175°C) until heated through. Enjoy again soon!
