Description
This Fajita Chicken Casserole is a flavorful and comforting dish that combines tender chicken strips seasoned with fajita spices, sautéed bell peppers and onions, creamy sour cream, and melted cheddar cheese. Baked to perfection, this easy-to-make casserole is perfect for a family dinner or meal prepping.
Ingredients
Scale
Chicken and Seasoning
- 1 lb (450g) boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 packet fajita seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 (10 oz) can diced tomatoes with green chilies, drained
Dairy and Garnish
- 2 cups (200g) shredded cheddar cheese
- 1 cup (240ml) sour cream
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: In a large skillet over medium-high heat, heat the olive oil until hot. Add the chicken strips and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the skillet from heat.
- Season Chicken: Sprinkle the fajita seasoning mix over the cooked chicken and stir well to ensure all pieces are evenly coated with the seasoning.
- Combine Ingredients: In a large mixing bowl, combine the seasoned chicken, sliced red and green bell peppers, sliced yellow onion, 1 cup of shredded cheddar cheese, sour cream, drained diced tomatoes with green chilies, garlic powder, and onion powder. Mix all ingredients thoroughly until well blended.
- Assemble Casserole: Grease a 9×13 inch (23×33 cm) baking dish and pour the chicken and vegetable mixture into it. Spread the mixture evenly across the dish.
- Add Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole mixture.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
- Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes to set. Garnish with fresh cilantro leaves.
- Serve: Serve the casserole warm with lime wedges on the side for an added burst of freshness.
Notes
- You can substitute the cheddar cheese with a Mexican cheese blend for a different flavor profile.
- For a spicier dish, add sliced jalapeños to the vegetable mixture.
- This casserole can be prepared a day ahead and reheated before serving.
- Leftovers store well in the refrigerator for up to 3 days.
- To make this dish low-fat, use reduced-fat sour cream and cheese.
