Description
This Chicken Fajita Casserole is a flavorful and easy-to-make dish combining sautéed bell peppers, onions, seasoned chicken, and melted Mexican cheese, all layered with crispy corn tortillas. Perfect for a quick weeknight dinner with vibrant fajita flavors baked to bubbly perfection.
Ingredients
Scale
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Spices
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
Protein
- 2 cups cooked chicken thighs, sliced
Others
- 1 tbsp avocado oil (plus 2 tbsp for drizzling)
- 1 tbsp lime juice
- 4 corn tortillas, cut into strips
- 1 ½ cups shredded Mexican cheese blend
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking the casserole.
- Sauté Vegetables: Heat 1 tbsp avocado oil in a large ovenproof skillet over medium-high heat. Add the sliced bell peppers and onions and cook, stirring occasionally, until they are softened, about 5 minutes.
- Add Spices: In a small bowl, combine chili powder, ground cumin, garlic powder, salt, and black pepper. Sprinkle this spice mixture evenly over the sautéed vegetables and stir well to coat them.
- Add Chicken: Stir in the sliced cooked chicken thighs along with 1 tbsp lime juice, cooking for another 2 minutes to heat the chicken through and blend flavors.
- Layer Tortillas and Cheese: Remove the skillet from heat and evenly layer the cut tortilla strips over the chicken and vegetable mixture. Drizzle 2 tbsp avocado oil on top and sprinkle the shredded Mexican cheese blend evenly over the tortillas.
- Bake: Place the ovenproof skillet in the preheated oven and bake for 10 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving to allow the flavors to settle and it to cool slightly.
Notes
- Use cooked chicken thighs for best flavor and tenderness; leftover or rotisserie chicken works well.
- The dish can be made spicier by adding jalapeños or hot sauce to the vegetable mix.
- For a crispier topping, broil the casserole for 1-2 minutes after baking to brown the cheese.
- Avocado oil is used for its high smoke point and mild flavor but can be substituted with olive oil.
- This recipe is best served fresh but leftovers can be refrigerated and reheated in the oven.
