This Easy Chicken Fajita Casserole is a warm and tasty dish packed with chicken, bell peppers, and cheese. It’s like a fiesta in a pan!
Making this is so simple, even my cat thought she could try cooking! Just layer your ingredients, pop it in the oven, and enjoy a hearty meal without the fuss.
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is perfect for this casserole as it’s already cooked and flavorful. If you prefer, you can use leftover roasted chicken or even grilled chicken. For a vegetarian option, try using cooked black beans instead.
Bell Peppers: I’ve used red and green bell peppers for their sweetness and crunch. Feel free to mix it up! Yellow or orange peppers work well too, or use zucchini or corn for a different twist.
Sour Cream: Sour cream adds creaminess. If you need a lighter option, use Greek yogurt instead. It offers a similar tangy flavor while also being healthier.
Fajita Seasoning: A packet is easy, but you can also make your own with cumin, chili powder, garlic powder, and paprika if you want more control over the spices!
Cheese: Cheddar and Monterey Jack blended provide a great flavor. If you’re dairy-free, there are many non-dairy cheese options available. Casserole may still taste great!
What’s the Best Way to Layer Your Casserole?
Layering is crucial for even cooking and flavor distribution. It helps to build the right texture. First, spread half the tortillas as the base for some crunch. Follow up with your chicken mixture, ensuring every bite is flavorful.
- After the first tortilla layer, make sure to cover well with the chicken mixture.
- Don’t be shy with the cheese; it keeps everything moist and adds flavor.
- Repeat the layers to build a hearty casserole. Place the cheese on top for that deliciously bubbly finish.
This method keeps the casserole from drying out and makes sure everyone gets a taste of each ingredient. It’s all about balance!
Easy Chicken Fajita Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
- 1 packet fajita seasoning mix (about 1 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 8 flour tortillas (6-inch), cut into strips or small pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then 35-40 minutes to cook, totaling about 55-60 minutes from start to finish. It’s a quick and delicious meal that comes together easily!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grab a skillet and set it over medium heat. Add the olive oil to the skillet, letting it warm for a moment.
2. Sauté the Veggies:
Add the diced onions and bell peppers to the heated skillet. Cook them for about 5 minutes, stirring occasionally, until they’re softened and fragrant. Once done, remove the skillet from heat and set aside.
3. Mix Everything Together:
In a large mixing bowl, combine the shredded chicken, sautéed peppers and onions, sour cream, drained diced tomatoes, and fajita seasoning. Stir everything together until well mixed. Give it a taste and add salt and pepper according to your preference.
4. Layer the Casserole:
Lightly grease a 9×13-inch baking dish. Start by spreading half of the tortilla pieces evenly across the bottom. Next, layer half of the chicken mixture over those tortillas. Then, sprinkle half of each type of cheese over the chicken mixture.
5. Second Layer:
Now, repeat the process! Add the remaining tortilla pieces on top, followed by the other half of the chicken mixture. Finish it off by topping with the last bit of cheese.
6. Bake the Casserole:
Cover the dish with aluminum foil and pop it in the preheated oven. Bake for 25 minutes. After that, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melty and just starting to turn golden brown.
7. Cool and Serve:
Once it’s out of the oven, let the casserole cool for a few minutes. It’s great to serve this with some fresh cilantro, sliced jalapeños, or avocado on top, adding a delightful finish to the dish!
Enjoy your easy, cheesy, and flavorful Chicken Fajita Casserole!
FAQ for Easy Chicken Fajita Casserole
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works wonderfully. Make sure to shred it into manageable pieces for even distribution in the casserole.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole and store it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re putting it in the oven straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions or warm them in the oven until heated through.
Can I Use Whole Wheat or Corn Tortillas Instead of Flour?
Definitely! Whole wheat or corn tortillas are great substitutes if you prefer those options. Just be aware that the texture might vary slightly, but the flavor will still be delicious!
