Chicken fajita casserole is a delicious and easy-to-make dish that combines the flavors of chicken fajitas with layers of tortillas and melted cheese. This casserole is perfect for a weeknight dinner or for feeding a crowd.
To make chicken fajita casserole, start by marinating chicken breast strips in a mixture of lime juice, olive oil, garlic, cumin, chili powder, and salt for at least 30 minutes. While the chicken is marinating, preheat your oven to 375°F (190°C) and prepare a 9×13 inch baking dish with non-stick cooking spray.
In a large skillet, heat olive oil over medium-high heat. Add sliced bell peppers and onions and sauté until they are soft and slightly caramelized, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
In the same skillet, add the marinated chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
To assemble the casserole, spread a layer of refried beans on the bottom of the prepared baking dish. Top the beans with a layer of corn tortillas, tearing them as needed to fit. Spread a layer of the cooked chicken strips over the tortillas, followed by a layer of the sautéed bell peppers and onions. Repeat the layers until all the ingredients are used, ending with a layer of tortillas on top.
Pour a can of enchilada sauce over the top of the casserole, making sure to cover the top layer of tortillas completely. Sprinkle shredded cheese over the top of the casserole.
Cover the baking dish with foil and bake the casserole in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes, or until the cheese is golden brown.
Remove the casserole from the oven and let it cool for a few minutes before serving. Serve the chicken fajita casserole hot, garnished with chopped cilantro, sour cream, and sliced avocado if desired.
Ingredients:
- 2 large chicken breasts
- 1 medium yellow onion sliced into rounds and then sliced in half and broken apart.
- 1 green yellow, red, and orange pepper, seeds and stem removed and sliced.
- 1 Tbsp. olive oil
- 1 clove garlic
- 2 Tbsp. fajita seasoning mix comes in an envelope packet
- 2 bags 8.8 oz. each Uncle Ben’s Ready Rice Spanish Style
- 1 can 10.5 oz. cream of chicken soup
- 2 medium flour tortillas
- 2 c. shredded Colby/Jack cheese
Methods:
Preheat oven to 350 degrees Fahrenheit. In a skillet over medium-high heat, saute onion and peppers with garlic in olive oil until tender. Prepare Uncle Ben’s Ready Rice Spanish Style according to package directions and add to a large bowl. Cook and shred chicken breasts. Toss with 2 Tbsp. fajita seasoning. Add chicken and cream of chicken soup to Uncle Ben’s Rice and stir together.
Grease a 9″x13″ casserole dish and spread chicken and rice mixture in the bottom. Layer with two flour tortillas, allowing them to overlap in the center. Spread pepper mixture over the top of the tortillas and sprinkle with cheese. Cover with foil and bake for approximately 30 minutes, or until warmed through. Remove the foil for the last 5-7 minutes of cooking time so the cheese can melt nicely.