Savor the Delicious Chicken Fajita Casserole a quick Weeknight Meal bursting w Mex flavors Easy onedish recipe perfect for busy nights
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8–10 flour tortillas, cut into 1-inch strips
Sour cream, guacamole, and salsa for serving (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick cooking spray or olive oil. In a large mixing bowl, combine the diced chicken, sliced bell peppers, and onion. Add the minced garlic, chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Toss everything together until the chicken and vegetables are evenly coated with the spices.
Spread half of the chicken and vegetable mixture into the prepared baking dish. Top with half of the cheddar and Monterey Jack cheeses. Arrange the tortilla strips in a single layer over the cheese. Repeat the layers with the remaining chicken and vegetable mixture, followed by the remaining cheese.
Cover the casserole dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
Allow the Chicken Fajita Casserole to rest for 5-10 minutes before serving. This will allow the flavors to meld and the casserole to set. Serve hot, accompanied by your favorite toppings, such as sour cream, guacamole, and salsa.
