Description
This Chicken Fajita Casserole is a vibrant and flavorful one-pan meal that combines sautéed bell peppers and onions with seasoned chicken, layered with corn tortillas and topped with melted Mexican cheese. Perfect for a quick weeknight dinner, it offers all the delicious fajita flavors in a comforting casserole format.
Ingredients
Scale
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Spices and Oils
- 1 tbsp avocado oil (plus 2 tbsp for drizzling)
- 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
Other
- 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 prepare for baking the casserole later.
- Sauté Vegetables: Heat 1 tablespoon of avocado oil in a large ovenproof skillet over medium-high heat. Add the sliced red and yellow bell peppers along with the onion. Cook, stirring occasionally, until the vegetables become tender and softened, about 5 minutes.
- Add Spices: In a small bowl, combine chili powder, ground cumin, garlic powder, salt, and black pepper. Sprinkle the spice mixture over the sautéed vegetables and stir well to coat evenly, enhancing the flavors.
- Add Chicken and Lime Juice: Stir in the cooked sliced chicken thighs and lime juice. Cook for an additional 2 minutes, allowing the chicken to heat through and absorb the spices.
- Layer Tortillas and Cheese: Remove the skillet from heat. Layer the corn tortilla strips evenly over the chicken and vegetable mixture. Drizzle 2 tablespoons of avocado oil on top, then sprinkle the shredded Mexican cheese blend evenly over the tortillas.
- Bake the Casserole: Place the ovenproof skillet in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly, creating a delicious golden topping.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the flavors to settle and makes serving easier.
Notes
- Use an oven-safe skillet for seamless transition from stovetop to oven—cast iron works best.
- For spicier casserole, add diced jalapeños or extra chili powder.
- Leftovers keep well in the refrigerator for up to 3 days.
- Use chicken breasts if preferred, but thighs add more flavor and moisture.
- Gluten-free corn tortillas make this recipe naturally gluten-free.
