This hearty, one-dish meal packs all the vibrant flavors of sizzling chicken fajitas into an easy, family-friendly casserole. It’s perfect for weeknight dinners, potlucks, or meal prep.
Ingredients
For the Fajita Seasoning (or use 3 Tbsp store-bought packet)
· 2 tsp chili powder
· 1 ½ tsp smoked paprika
· 1 tsp ground cumin
· 1 tsp garlic powder
· ¾ tsp onion powder
· ½ tsp dried oregano
· ¼ tsp cayenne pepper (optional, for heat)
· 1 tsp salt
· ½ tsp black pepper
For the Casserole
· 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· 2 tbsp olive oil, divided
· 1 large bell pepper (any color), sliced
· 1 large onion (yellow or red), sliced
· 2 cups cooked rice (white, brown, or cauliflower rice)
· 1 (15 oz) can black beans, drained and rinsed
· 1 (15 oz) can corn kernels, drained (or 1 ½ cups frozen)
· 1 (10 oz) can diced tomatoes with green chiles (Rotel), undrained
· 1 cup chicken broth
· ½ cup sour cream
· 2 cups shredded Mexican blend cheese, divided
· Toppings: Fresh cilantro, diced avocado, extra sour cream, salsa, jalapeños, lime wedges.
Instructions
- Prep & Season: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. In a small bowl, mix all fajita seasoning ingredients. Place cubed chicken in a medium bowl, add 1 tbsp olive oil and half of the fajita seasoning. Toss to coat thoroughly.
- Cook Chicken: In a large skillet over medium-high heat, cook the seasoned chicken until browned and cooked through, about 5-7 minutes. Transfer to a plate.
- Sauté Veggies: In the same skillet, add remaining 1 tbsp oil. Sauté bell pepper and onion until just tender-crisp, about 5-6 minutes.
- Assemble the Base: In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes with chiles, chicken broth, sour cream, 1 cup of the shredded cheese, the remaining half of the fajita seasoning, the cooked chicken, and the sautéed veggies. Stir until everything is well combined.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1 cup of cheese.
- Bake & Serve: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the casserole is hot and bubbly and the cheese is fully melted.
- Rest & Garnish: Let stand for 5-10 minutes before serving. Top with fresh cilantro and other desired toppings.
Tips for Success
· Prep Ahead: Cube and season the chicken, slice the veggies, and cook the rice up to a day in advance.
· Spice Level: Adjust the cayenne in the seasoning or add a diced jalapeño with the veggies for more heat.
· Protein Swap: Try it with sliced steak or shrimp.
· Make it Creamier: Stir in 4 oz of softened cream cheese with the sour cream.
· Leftovers store beautifully in the fridge for up to 4 days and reheat well.
Enjoy your flavorful, comforting Fajita Chicken Casserole