Description
This Chicken Fajita Casserole is a vibrant and flavorful dish that combines sautéed bell peppers, onions, and tender cooked chicken with Mexican spices, layered with corn tortillas and melted cheese. Baked to bubbly perfection, it offers a comforting and easy-to-make meal perfect for weeknights.
Ingredients
Scale
Vegetables & Spices
- 1 tbsp avocado oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
Protein & Others
- 2 cups cooked chicken thighs, sliced
- 1 tbsp lime juice
- 4 corn tortillas, cut into strips
- 1 ½ cups shredded Mexican cheese blend
- 2 tbsp avocado oil (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
- Sauté Vegetables: Heat 1 tbsp avocado oil in a large ovenproof skillet over medium-high heat. Add the sliced red and yellow bell peppers and onion. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add Spices: In a small bowl, mix together the chili powder, ground cumin, garlic powder, salt, and black pepper. Sprinkle this spice blend over the cooked vegetables and stir to evenly coat the mixture with the spices.
- Incorporate Chicken and Lime: Add the sliced cooked chicken thighs and lime juice into the skillet. Stir well and cook for another 2 minutes to heat the chicken through and blend flavors.
- Layer Tortillas and Cheese: Remove the skillet from heat. Evenly layer the corn tortilla strips on top of the chicken and vegetable mixture. Drizzle 2 tablespoons of avocado oil over the tortillas and then sprinkle the shredded Mexican cheese blend on top.
- Bake: Place the skillet in the preheated oven and bake for 10 minutes, or until the cheese has melted and is bubbly and golden.
- Rest and Serve: Take the skillet out of the oven and allow the casserole to rest for 5 minutes before serving to let it set slightly for easier portioning.
Notes
- Using cooked chicken thighs adds rich flavor and keeps the meat tender, but you may substitute with cooked chicken breasts if preferred.
- Make sure to use an ovenproof skillet to safely transfer from stovetop to oven.
- Feel free to add jalapeños or other spices if you like a spicier dish.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven or microwave.
- For a lower-fat version, use reduced-fat cheese and less oil.
