Fajita Chicken Casserole
Ingredients:
4 boneless, skinless chicken breasts (or thighs), cut into strips
2 tablespoons olive oil
1 packet (1 oz) fajita seasoning mix (or homemade seasoning*)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced (optional)
1 large onion, sliced
1 can (10 oz) Rotel diced tomatoes with green chilies, drained
1 cup sour cream
1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
1/2 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Homemade Fajita Seasoning (if not using a packet):
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional for heat)
Salt and pepper, to taste
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Season and Sauté the Chicken:
In a skillet, heat olive oil over medium heat. Season the chicken strips with fajita seasoning (store-bought or homemade). Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Set aside.
3. Cook the Vegetables:
In the same skillet, add the sliced bell peppers and onions. Sauté until softened and slightly caramelized, about 5 minutes. Season with salt and pepper, if needed.
4. Assemble the Casserole:
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, drained Rotel tomatoes, and sour cream. Mix everything together until well combined.
Transfer the mixture to the prepared baking dish.
5. Add the Cheese:
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the casserole.
6. Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
7. Garnish and Serve:
Remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges. See less