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To make a tasty Chicken Fajita Casserole, gather these ingredients: - 2 cups cooked chicken, shredded - 1 bell pepper (any color), sliced - 1 medium onion, sliced - 2 cups cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) diced tomatoes with green chilies - 1 cup corn (fresh, frozen, or canned) - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 2 cups shredded cheese (cheddar or Mexican blend) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream or Greek yogurt (for serving) You can add a few extras to make your casserole even better: - 1 jalapeño, minced for heat - 1 cup sliced mushrooms for earthiness - 1 cup black olives for a briny taste - Lime juice for a fresh kick These options can boost the flavor and make it your own. If you are missing some items, here are some swaps: - Use rotisserie chicken instead of cooking your own. - Swap out black beans for pinto or kidney beans. - Try quinoa instead of rice for a healthy twist. - Use vegan cheese if you want a dairy-free option. These substitutions work well without losing the dish's charm. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. While it warms up, grab a 9x13 inch casserole dish. Grease it with cooking spray or a little oil. This helps the casserole come out easily after baking. In a large mixing bowl, add the following items: - 2 cups cooked chicken, shredded - 1 bell pepper, sliced - 1 medium onion, sliced - 2 cups cooked rice - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) diced tomatoes with green chilies - 1 cup corn - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Mix all these ingredients well. You want everything to blend together for great flavor. Make sure each bite has a bit of everything. Now it’s time to layer your casserole. Start by spreading half of the chicken and vegetable mix in the bottom of the greased dish. This creates a nice base. Next, sprinkle one cup of shredded cheese on top. Then, add the rest of the chicken mix over the cheese. Press it down gently to keep it compact. Finally, sprinkle the last cup of cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, take off the foil. Bake for an extra 10-15 minutes. You want to see the cheese bubbling and turning golden. When done, take it out and let it cool for a few minutes. This helps the layers set before serving. To get the best flavor, use fresh spices. I love using chili powder, cumin, and smoked paprika. These spices add warmth and depth. You can adjust the amount based on your taste. For more heat, add cayenne pepper or fresh jalapeños. Fresh lime juice gives a bright kick. Just squeeze some over the top before serving. Cheese is key to making this casserole creamy and rich. I recommend shredded cheddar or a Mexican blend. These cheeses melt well and add great flavor. You can mix different types too! Try pepper jack for a spicy twist. Remember to sprinkle cheese on two layers for extra gooeyness. This casserole is great on its own. But you can add sides for a full meal. Serve it with a fresh salad or some tortilla chips. Guacamole and salsa bring a fresh taste too. For a creamy touch, offer sour cream or Greek yogurt. Don’t forget to garnish with cilantro for color and flavor! Pro Tips Choose Your Cheese: Opt for a blend of cheeses for added flavor and creaminess. Cheddar, Monterey Jack, and Pepper Jack all work well together. Make It Spicier: If you like heat, add some diced jalapeños or a dash of hot sauce to the mixture before baking. Bulk It Up: For extra nutrition and texture, consider adding vegetables like zucchini or mushrooms to the casserole. Storage Tips: This casserole stores well in the refrigerator for up to 3 days. Reheat in the oven for best results, rather than the microwave. {{image_2}} You can make a tasty vegetarian version of this casserole. Just swap out the chicken for a mix of hearty veggies. Try using: - 1 can (15 oz) black beans, drained and rinsed - 1 cup of sliced mushrooms - 1 cup of zucchini, diced - 1 cup of bell peppers, any color - 1 cup of corn Mix these veggies with the other ingredients in the recipe. You’ll still enjoy that great fajita flavor without meat. If you love heat, add jalapeños to the mix. Slice fresh jalapeños and mix them in with the other veggies. You can use: - 1-2 fresh jalapeños, sliced or diced You might also add extra chili powder or cayenne pepper. This will kick up the spice and make your taste buds dance. For a low-carb option, replace rice with cauliflower rice. Here’s what to do: - 2 cups of cauliflower rice instead of cooked rice This change keeps your casserole filling while lowering carbs. You can also skip the black beans to cut more carbs. The taste will still be delicious and satisfying! To store your chicken fajita casserole, let it cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This will keep the flavors fresh. Store it in the fridge for up to three days. If you want it to last longer, consider freezing it. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 20-30 minutes, or until it is hot all the way through. Stir halfway to help it warm evenly. You can also use a microwave for quick reheating. Just put a portion on a microwave-safe plate and heat for 1-2 minutes. To freeze your chicken fajita casserole, make sure it is completely cooled. Portion it into smaller containers for easy use. Label each container with the date. This way, you will know how long it has been in the freezer. It can last up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. This method keeps the texture and taste intact. Enjoy your delicious meal anytime! No, using raw chicken is not safe for this recipe. Cooked chicken ensures your dish is ready quickly. Raw chicken needs longer cooking time. It can lead to uneven cooking. Always use cooked chicken for best results. Many sides pair well with Chicken Fajita Casserole. Here are some great options: - Mexican rice: This adds more flavor and texture. - Guacamole: Creamy and cool, it balances the spices. - Refried beans: They add protein and richness. - Fresh salad: A light salad can refresh your meal. - Cornbread: This sweet bread complements the savory casserole. To add heat, try these tips: - Add jalapeños: Fresh or pickled jalapeños can spice up your dish. - Use hot salsa: Mix in salsa with a kick for more flavor. - Increase chili powder: Add more to the mix for extra spice. - Use spicy cheese: Opt for pepper jack cheese instead of regular cheese. These steps will make your Chicken Fajita Casserole more exciting! Enjoy your meal! We covered a lot about making a delicious Chicken Fajita Casserole. You learned about the right ingredients and how to prep them. I shared tips for flavor and cheese options. We even explored fun variations and storage tips. In the end, enjoy this dish your own way. Mix and match ingredients to suit your taste. With these steps, you're ready to create a tasty meal that everyone will love.

Sizzling Chicken Fajita Casserole

A delicious and hearty casserole featuring shredded chicken, bell peppers, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 whole bell pepper (any color), sliced
  • 1 medium onion, sliced
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving sour cream or Greek yogurt

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish.
  • In a large mixing bowl, combine the shredded chicken, sliced bell pepper, sliced onion, cooked rice, black beans, diced tomatoes, corn, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Spread half of the mixture evenly across the bottom of the prepared casserole dish.
  • Sprinkle one cup of shredded cheese over the first layer of the casserole.
  • Layer the remaining chicken and vegetable mixture on top of the cheese, pressing down slightly to compact it.
  • Top the casserole with the remaining cup of shredded cheese.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
  • Once done, remove from the oven and let it cool for a few minutes before serving.
  • Garnish with freshly chopped cilantro and serve with sour cream or Greek yogurt on the side.

Notes

Garnish with fresh cilantro and serve with sour cream or Greek yogurt.
Keyword casserole, chicken, easy dinner, fajitas