Chicken and Vegetable Fajita Casserole
Transform your weeknight dinner routine with this irresistibly flavorful Chicken and Vegetable Fajita Casserole! Packed with tender chicken strips, colorful bell peppers, and sautéed onions, this hearty dish brings all the zesty goodness of classic fajitas into a convenient, oven-baked casserole. Layers of fluffy rice, creamy sour cream, and a melty Mexican cheese blend create a comforting base, while a generous sprinkle of fajita seasoning ties everything together with bold, Tex-Mex flair. Ready in under an hour and perfect for feeding a hungry crowd, this casserole is an easy-to-make, one-pan meal that’s both family-friendly and ideal for meal prepping. Garnish with fresh cilantro for a burst of color and serve it warm for a dinner that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 3 medium Bell peppers (red, yellow, green, or a mix)
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 2 tablespoons Fajita seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cooked white or brown rice
- 2 cups Shredded Mexican blend cheese
- 1 cup Sour cream
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cut the chicken breasts into thin strips, about 1/2-inch wide. Slice the bell peppers and onion into thin strips as well.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the chicken strips and cook for 5–6 minutes, or until the chicken is no longer pink on the outside.
Add the sliced bell peppers and onions to the skillet with the chicken. Sprinkle in the fajita seasoning, salt, and black pepper. Stir and sauté for another 5–7 minutes until the vegetables are slightly softened and the chicken is fully cooked.
Spread the cooked rice evenly across the bottom of the prepared casserole dish.
Layer the chicken and vegetable mixture on top of the rice, spreading it out evenly.
In a small bowl, mix the sour cream with 1 cup of the shredded cheese. Spread this mixture evenly over the chicken and vegetables in the casserole dish.
Sprinkle the remaining 1 cup of cheese over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 37.3 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2095 mg | 161% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3045 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
