Chicken Fajita Casserole
A quick and easy casserole packed with tender chicken, colorful bell peppers, and zesty spices, topped with melted cheese, perfect for busy family dinners.
Ingrédients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 3 large bell peppers (red, yellow, and green, sliced)
- 1 large onion, sliced
- 2 cups shredded cheese (like cheddar, Monterey Jack, or pepper jack)
- 10 ounces diced tomatoes with green chilies, drained
- 2 tablespoons olive oil
- 1 large lime, juiced
- Fresh cilantro chopped, for garnish
Spices
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Gather all your ingredients and tools including a 9x13 baking dish, a large mixing bowl, a cutting board, and a knife.
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cut chicken strips, olive oil, and lime juice. Sprinkle with chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and black pepper. Mix thoroughly until the chicken is well-coated.
- Let the seasoned chicken marinate for at least 10-15 minutes.
Cooking
- Add the sliced bell peppers and onion to the marinated chicken and mix well to combine.
- In a greased 9x13 baking dish, layer half of the chicken and veggie mixture, followed by half of the drained diced tomatoes and 1 cup of shredded cheese. Repeat the layers with the remaining ingredients.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- For extra browning, broil for 2-3 minutes at the end, but watch closely to prevent burning.
Serving
- Remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2-3 months. Reheat in a preheated oven at 350°F (175°C) for 20-30 minutes.