A Tex-Mex Twist on Comfort Food
Introduction:
This Fajita Chicken Casserole brings all the bold, zesty flavors of your favorite fajitas into one cheesy, oven-baked dish. Loaded with tender chicken, sautéed peppers, onions, and a creamy, seasoned base, this casserole is easy to make and perfect for weeknights or casual gatherings. It’s low on effort but big on taste—plus, it’s super customizable! Serve it with tortilla chips, rice, or wrapped in a warm tortilla.
Ingredients:
For the Casserole:
- 2 cups cooked chicken breast, shredded or diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 1 cup sour cream
- 1 (8 oz) package cream cheese, softened
- 1 packet fajita seasoning (or 2 tbsp homemade)
- 1 ½ cups shredded Mexican blend cheese (divided)
- 1 tbsp olive oil
Optional Toppings:
- Fresh cilantro
- Sliced jalapeños
- Avocado or guacamole
- Lime wedges
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Add bell peppers and onion; sauté until just tender (about 5–7 minutes). Remove from heat.
- Mix the base: In a large bowl, combine sour cream, cream cheese, fajita seasoning, and Rotel. Stir until smooth.
- Combine: Add cooked chicken, sautéed peppers/onions, and 1 cup of the shredded cheese to the mixture. Mix well.
- Bake: Spread mixture into a greased 9×13-inch baking dish. Sprinkle the remaining ½ cup of cheese on top.
- Cook: Bake uncovered for 20–25 minutes or until bubbly and golden on top.
- Garnish & serve: Add your favorite toppings and serve hot.