Description
A quick and easy cheesy chicken fajita casserole with vibrant peppers, perfect for a healthy and satisfying weeknight dinner.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 3 medium bell peppers (red, yellow, and green), sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fajita seasoning (smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne)
- 14.5 oz canned diced tomatoes, drained
- 2 cups shredded cheese (Monterey Jack and sharp cheddar mix)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish with olive oil or nonstick spray.
- Slice the peppers and onions into thin strips about 1/4 inch wide. Mince the garlic cloves finely.
- Cut the chicken breasts into bite-sized 1-inch chunks and pat dry with paper towels.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add chicken pieces in a single layer and cook for 4–5 minutes, turning occasionally until browned but not fully cooked. Remove chicken and set aside.
- In the same skillet, add sliced peppers, onions, and minced garlic. Sauté for 5–7 minutes until softened and starting to caramelize.
- Sprinkle fajita seasoning over the vegetables and stir well. Return chicken to skillet and cook for another 2 minutes. Season with salt and pepper to taste.
- Drain canned diced tomatoes and fold gently into the chicken and pepper mixture.
- Transfer mixture evenly into the prepared casserole dish.
- Sprinkle shredded cheese evenly over the top.
- Bake for 15–20 minutes until cheese is bubbly and golden around edges.
- Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro if desired before serving.
Notes
If cheese browns too quickly, cover casserole loosely with foil halfway through baking. Pat chicken dry before cooking to ensure good browning. Drain canned tomatoes well to avoid sogginess. Prepping peppers the night before can save time. Variations include adding jalapeños for spice or substituting chicken with mushrooms for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: chicken fajita casserole, cheesy casserole, easy dinner, healthy dinner, weeknight meal, Mexican casserole, fajita recipe