Description
A delicious and easy Chicken Fajita Casserole perfect for dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (any color)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional)
- Tortilla chips for serving (optional)
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
- In a large bowl, combine the cooked chicken, black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Stir in the cooked rice and the sautéed vegetables.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly.
- Sprinkle the shredded cheddar cheese on top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Serve with sour cream and garnish with fresh cilantro if desired. Enjoy with tortilla chips for added crunch.
Notes
- For a spicier version, add jalapeños or use spicy diced tomatoes.
- Substitute the chicken with cooked ground beef or turkey for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg