Chicken Fajita Casserole
A hearty and vibrant one-dish dinner, Chicken Fajita Casserole delivers the bold flavors of classic fajitas with minimal cleanup. Ready in just under 40 minutes, it’s a quick and satisfying option for a weeknight family meal.
Ingredients
- 1 ½ cups shredded cheese
- 2 tablespoons fajita seasoning
- 2 medium bell peppers sliced into strips
- 1 tablespoon vegetable oil
- 1 ½ pounds 680 g boneless, skinless chicken breasts
- 1 medium yellow onion thinly sliced
- Freshly chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts directly into a baking dish and coat them evenly with vegetable oil and fajita seasoning, massaging the mixture to ensure thorough coverage.
- Layer the sliced bell peppers and onion over the seasoned chicken. Lightly sprinkle additional fajita seasoning over the vegetables for enhanced flavor.
- Evenly distribute the shredded cheese on top of the mixture.
- Transfer the baking dish to the oven and bake, uncovered, for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once baked, remove from the oven and garnish with freshly chopped cilantro before serving.
Notes
Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C) using a kitchen thermometer.
Any variety of melting cheese is suitable for this casserole.
For a lighter option, omit the cheese and instead top with a blend of Parmesan and panko breadcrumbs, then mist with oil before baking.
To expedite cooking, dice the chicken into smaller cubes, which will reduce overall bake time.
This dish pairs well with garlic butter pasta, plain or Mexican-style rice, or cauliflower rice for a low-carb alternative.
For leftovers, reheat in a 350°F (175°C) oven for 15–20 minutes or use the microwave for convenience.
Any variety of melting cheese is suitable for this casserole.
For a lighter option, omit the cheese and instead top with a blend of Parmesan and panko breadcrumbs, then mist with oil before baking.
To expedite cooking, dice the chicken into smaller cubes, which will reduce overall bake time.
This dish pairs well with garlic butter pasta, plain or Mexican-style rice, or cauliflower rice for a low-carb alternative.
For leftovers, reheat in a 350°F (175°C) oven for 15–20 minutes or use the microwave for convenience.