Description
A delicious and easy-to-make Cheesy Chicken Fajita Casserole that the whole family will love!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup bell peppers, sliced (any color)
- 1 cup onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup tortilla chips, crushed (optional for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion, cooking until softened, about 5-7 minutes.
- Stir in the shredded chicken, black beans, diced tomatoes, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for another 3-4 minutes until heated through.
- Transfer the chicken mixture to a greased 9×13 inch baking dish.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the chicken mixture.
- If using, sprinkle the crushed tortilla chips over the cheese layer.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add jalapeños or use spicy diced tomatoes.
- Substitute ground turkey or beef for the chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- 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