🌮 Fajita Chicken Casserole Bake
Ingredients
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2 cups cooked chicken, shredded (rotisserie works great)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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1 onion, sliced
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1 cup corn (fresh, canned, or frozen)
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1 cup black beans (drained and rinsed, optional)
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1–2 tsp fajita seasoning (store-bought or homemade)
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1 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack)
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½ cup sour cream or Greek yogurt
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1 cup salsa
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2 tbsp olive oil
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Salt and pepper, to taste
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Optional: cilantro for garnish
Instructions
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Preheat oven:
Preheat to 375°F (190°C) and grease a 9×13-inch baking dish. -
Cook veggies:
In a large skillet, heat olive oil over medium heat. Add bell peppers and onion, sauté 5–7 minutes until tender-crisp. Add fajita seasoning, salt, and pepper. Remove from heat. -
Mix casserole:
In a large bowl, combine shredded chicken, sautéed veggies, corn, black beans, salsa, and sour cream. Stir well. -
Assemble:
Pour mixture into the prepared baking dish. Spread evenly. Sprinkle shredded cheese on top. -
Bake:
Bake for 20–25 minutes, until cheese is melted and bubbly. For extra golden cheese, broil 1–2 minutes at the end. -
Serve:
Garnish with fresh cilantro if desired. Serve with tortillas, rice, or a side salad.
💡 Tips & Variations
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Add jalapeños for extra spice.
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Swap chicken for steak strips or tofu for a vegetarian version.
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Make it ahead of time: assemble in the morning, refrigerate, and bake later.
If you want, I can make a one-pan version that’s even easier, with all ingredients layered and baked together — super fast cleanup.
Do you want me to do that?
