This Chicken Fajita Casserole is a dinner game-changer!

Featuring layers of juicy seasoned chicken, sautéed peppers, and melted cheese, it’s the ultimate one-pan meal.

Ingredients

For the casserole:

1 lb chicken breasts, cut into strips
1 tbsp olive oil
2 bell peppers (any color), thinly sliced
1 large onion, thinly sliced

For the seasoning:

2 tsp chili powder
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste

For the toppings:

1 ½ cups shredded Mexican blend cheese
1 cup salsa
½ cup sour cream (optional)
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: Heat olive oil in a skillet over medium-high heat.

Brown the chicken strips on both sides, about 5–6 minutes. Remove and set aside.

Step 3: In the same skillet, sauté the sliced bell peppers and onions for 5–7 minutes, or until softened.

Step 4: Combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl.

Sprinkle over the cooked vegetables. Return the chicken to the skillet and toss to coat.

Step 5: Transfer the chicken and vegetable mixture to a 9×13-inch baking dish.

Spread salsa over the top, then sprinkle with the shredded cheese.

Step 6: Bake for 15–20 minutes, or until the cheese is melted and bubbly.

Serve hot, garnished with sour cream and fresh cilantro if desired.

FAQs

1. Can I use pre-cooked chicken?

Yes! Skip the initial cooking step and simply toss the chicken with the sautéed vegetables and seasoning.

2. Can I make this casserole ahead?

Absolutely. Assemble the casserole and refrigerate it. Bake just before serving.

3. What can I serve this with?

Serve it with rice, tortillas, or a simple green salad.

4. Can I make it spicier?

Add sliced jalapeños, a dash of cayenne pepper, or use hot salsa.

5. Is this dish gluten-free?

Yes! Just ensure your seasonings and salsa are gluten-free.