Fajita Chicken Casserole
*A sizzling, Tex-Mex inspired one-dish wonder packed with bold flavors and colorful veggies—ready in under an hour!*
INGREDIENTS** (Serves 6)
– 4 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 packet (1 oz) fajita seasoning mix (*or 2 tbsp homemade blend*)
– 1 tbsp olive oil
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 yellow onion, thinly sliced
– 1 cup cooked rice (*or cauliflower rice for low-carb*)
– 1 can (15 oz) black beans, drained/rinsed
– 1 cup shredded cheddar or Mexican blend cheese
– Fresh cilantro, lime wedges, and sour cream for serving
INSTRUCTIONS
1. **Prep**: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. **Season Chicken**: Toss chicken pieces with fajita seasoning until evenly coated.
3. **Sauté Veggies**: In a skillet, heat olive oil over medium-high. Sauté bell peppers and onion for 5 minutes until slightly softened. Remove from skillet.
4. **Cook Chicken**: In the same skillet, cook seasoned chicken for 5–6 minutes until no longer pink (it will finish baking).
5. **Layer Casserole**:
– Spread cooked rice in the baking dish.
– Top with black beans, sautéed veggies, and chicken.
– Sprinkle cheese evenly over the top.
6. **Bake**: Cover with foil and bake for 20 minutes. Uncover and bake 5–10 more minutes until cheese is bubbly.
7. **Serve**: Garnish with cilantro and serve with lime wedges and sour cream.
TIPS
– **Spice Control**: Use mild or hot fajita seasoning based on preference.
– **Shortcut**: Substitute rotisserie chicken (shredded) and skip cooking raw chicken.
– **Freezer-Friendly**: Assemble (unbaked) and freeze for up to 1 month. Thaw before baking.
Fiery, cheesy, and fuss-free—this casserole brings the fajita fiesta to your table!** 🌶️🧀