Name: Chicken Fajita Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 500g (1lb 1oz) Boneless Skinless Chicken Breast, cubed; 2 tbsp (30ml) Extra-Virgin Olive Oil; 1 Large Red Bell Pepper, thinly sliced; 1 Large Green Bell Pepper, thinly sliced; 1 Medium Yellow Onion, thinly sliced; 2 tsp (10g) Ground Cumin; 2 tsp (10g) Smoked Paprika; 1 tsp (5g) Chili Powder; 1 tsp (5g) Garlic Powder; ½ tsp (2.5g) Black Pepper; ½ tsp (2.5g) Salt; 200g (7oz) Shredded Cheddar Cheese; 150g (5oz) Shredded Monterey Jack Cheese; 200g (7oz) Corn Kernels; 120ml (½ cup) Low-Sodium Vegetable Broth; 100g (3½oz) Crushed Tortilla Chips; 2 tbsp (30ml) Fresh Lime Juice; 1 tbsp (15ml) Cilantro-Lime Crema (sour cream, lime juice, cilantro); Fresh Cilantro Leaves, chopped; 1 Ripe Avocado, sliced; Lime Wedges

Description

This Chicken Fajita Casserole delivers all the taste of fajitas – tender chicken, colorful peppers and onions, and a hint of spice – baked into a bubbly, cheesy dish. It’s a comforting and easy meal perfect for busy weeknights.

Ingredients

Scale

500g (1lb 1oz) Boneless Skinless Chicken Breast, cubed
2 tbsp (30ml) Extra-Virgin Olive Oil
1 Large Red Bell Pepper, thinly sliced
1 Large Green Bell Pepper, thinly sliced
1 Medium Yellow Onion, thinly sliced
2 tsp (10g) Ground Cumin
2 tsp (10g) Smoked Paprika
1 tsp (5g) Chili Powder
1 tsp (5g) Garlic Powder
½ tsp (2.5g) Black Pepper
½ tsp (2.5g) Salt
200g (7oz) Shredded Cheddar Cheese
150g (5oz) Shredded Monterey Jack Cheese
200g (7oz) Corn Kernels
120ml (½ cup) Low-Sodium Vegetable Broth
100g (3½oz) Crushed Tortilla Chips
2 tbsp (30ml) Fresh Lime Juice
1 tbsp (15ml) Cilantro-Lime Crema (sour cream, lime juice, cilantro)
Fresh Cilantro Leaves, chopped
1 Ripe Avocado, sliced
Lime Wedges

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Instructions

Marinate Chicken: Combine chicken with oil, cumin, paprika, chili powder, garlic powder, pepper, and salt; marinate for 10-30 minutes.
Sear Chicken: Sear marinated chicken in oil until browned on all sides.
Sauté Vegetables: Sauté onions and bell peppers until softened and slightly charred.
Combine & Simmer: Return chicken to skillet with vegetables, broth, and lime juice; cook until chicken is cooked through.
Assemble Casserole: Spread mixture in a dish; top with corn, tortilla chips, and cheeses.
Bake: Bake at 190°C (375°F) for 25-30 minutes, until cheese is melted and bubbly.
Rest & Garnish: Let rest for 5 minutes; garnish with crema, cilantro, and avocado; serve with lime wedges.

Notes

For a spicier casserole, increase the chili powder or add cayenne pepper. Assemble the casserole up to 24 hours in advance for easy meal prepping.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 80 mg