Description
A comforting and flavorful Chicken Fajita Casserole layered with seasoned chicken, bell peppers, onions, and cheese. Perfect for busy weeknights or cozy gatherings, this dish brings all the Tex-Mex flavors of fajitas into a golden, bubbly baked casserole.
Ingredients
2 boneless, skinless chicken breasts
2 bell peppers (a mix of red and yellow), sliced into strips
1 medium yellow or white onion, sliced into strips
2 tablespoons fajita seasoning
2 tablespoons olive oil
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 cup cooked and crumbled baked beans or cannellini beans
1 cup milk or plant-based alternative
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Optional: 1/2 cup corn kernels
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, toss chicken strips, bell peppers, and onions with 1 tablespoon olive oil and 1 tablespoon fajita seasoning
Sauté the mixture in a pan over medium-high heat for 5-7 minutes until chicken is cooked through and vegetables are softened
Transfer the chicken and vegetable mixture to a baking dish
In a separate bowl, mix shredded cheese, cooked beans, milk, flour, garlic powder, cumin, and the remaining 1 tablespoon fajita seasoning
Pour the cheese mixture over the chicken and vegetables in the baking dish
Drizzle remaining 1 tablespoon olive oil over the top
Bake for 25–30 minutes, or until the top is golden and bubbly
Notes
The dish can be customized by adding corn or diced tomatoes for extra texture and flavor.
Ensure the chicken is fully cooked before baking.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg