Description
A delicious and hearty Cheesy Chicken Fajita Casserole packed with flavors and perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (any color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup corn (frozen or canned)
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (optional)
- Tortilla chips for serving (optional)
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, and sauté for about 5 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- In a large bowl, combine the shredded chicken, sautéed vegetables, diced tomatoes (with juices), corn, cooked rice, and half of the cheddar and Monterey Jack cheeses. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Top with the remaining cheddar and Monterey Jack cheeses.
- 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 5 minutes. Garnish with chopped cilantro if desired. Serve with tortilla chips on the side.
Notes
- For a spicier kick, add diced jalapeños or use spicy diced tomatoes.
- Substitute quinoa for rice for a healthier option or to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg