Description
A simple and flavorful Fajita Chicken Casserole that combines shredded chicken, bell peppers, and cheese for a delicious meal.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 cup bell peppers, sliced (any color)
- 1 cup onion, sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup corn, frozen or canned
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 6 small flour tortillas, cut into strips
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, bell peppers, onion, black beans, diced tomatoes, corn, sour cream, taco seasoning, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are evenly coated.
- In a greased 9×13 inch baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortilla layer.
- Sprinkle half of the shredded cheddar cheese on top of the chicken mixture.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and finish with the remaining cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, if desired.
Notes
- For a spicier version, add sliced jalapeños or use spicy taco seasoning.
- Substitute the chicken with cooked ground beef or turkey for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg