Description
A delicious and easy-to-make Chicken Fajita Casserole that combines shredded chicken, colorful vegetables, and cheesy goodness for a perfect dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1 cup tortilla chips, crushed (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
- Stir in the garlic powder, chili powder, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, and the sautéed vegetables. Mix well to combine.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly.
- Sprinkle the shredded cheddar cheese on top. If using, add the crushed tortilla chips for extra crunch.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Substitute the chicken with cooked ground beef or turkey for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg