Description
A comforting Chicken Fajita Casserole packed with seasoned chicken, colorful bell peppers, and melted cheese, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup yellow onion, diced
- 1 cup corn (frozen or canned, drained)
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked rice (white or brown)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream or guacamole for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat and add the diced onions and bell peppers. Sauté for about 5–7 minutes until softened.
- Stir in the cooked chicken, corn, black beans, diced tomatoes, and taco seasoning. Add salt and pepper to taste, mixing everything together well.
- Combine the sautéed mixture with the cooked rice in a large mixing bowl, stirring until all ingredients are evenly distributed.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Top with shredded cheese.
- Bake for about 20–25 minutes until the cheese is bubbly and golden. Let it cool for a few minutes before serving.
Notes
Feel free to customize with alternative proteins or low-carb options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg