Description
A hearty chicken fajita casserole that combines the savory flavors of fajitas with the comforting aspects of a casserole, perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works wonders)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 bell pepper, diced
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheese (Mexican blend or cheddar)
- 8 tortilla chips or 4 flour tortillas, cut into strips
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Heat a skillet over medium heat and drizzle in some olive oil. Add the diced onion and bell pepper and sauté for about 5-7 minutes until they’re tender.
- Toss in the cooked chicken along with the taco seasoning. Mix it thoroughly so every piece is coated. Add the drained black beans and corn, followed by the diced tomatoes. Stir everything together, and let it cook on low heat for a few minutes.
- Assemble the casserole by layering the mixture in a baking dish, distributing it evenly. Sprinkle the shredded cheese on top.
- Scatter the tortilla strips on top of the cheesy mixture.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
Notes
Let the casserole sit for a few minutes before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg