Fajita Chilaquiles Casserole
Transform your weeknight dinner routine with this irresistible Fajita Chilaquiles Casserole! This vibrant and flavorful dish combines the smoky, spiced essence of classic fajitas with the comforting layers of a casserole, all tied together by crispy baked tortilla chips, tender shredded chicken, and a luscious salsa verde sauce. Loaded with sautéed bell peppers, onions, black beans, and a generous sprinkle of melty Mexican blend cheese, this recipe is a fiesta in every bite! Ready in just about an hour, it’s ideal for feeding a hungry crowd or meal prepping for the week. Don’t forget the finishing touches—fresh cilantro, sour cream, and a zesty squeeze of lime juice—to elevate every serving to restaurant-quality perfection. Perfect for lovers of Tex-Mex recipes, easy family dinners, and satisfying casserole dishes, this hearty, one-pan wonder will quickly become a household favorite!
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 3 tablespoons vegetable oil
- 2 medium bell peppers (red, green, or yellow)
- 1 large onion
- 2 medium chicken breast
- 2 tablespoons fajita seasoning
- 2 cups salsa verde
- 2 cups shredded Mexican blend cheese
- 1 cup black beans
- 0.5 cup chicken broth
- 0.25 cup fresh cilantro
- 0.5 cup sour cream
- 1 medium lime
Instructions
Preheat your oven to 375°F (190°C).
Cut the corn tortillas into quarters and spread them onto a baking sheet in a single layer. Lightly brush with 1 tablespoon of vegetable oil and bake for 10-12 minutes until crisp and golden. Set aside.
Thinly slice the bell peppers and onion. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, and sauté the peppers and onion until soft and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, cook the chicken breasts over medium-high heat, seasoning them with the fajita seasoning. Cook for 4-5 minutes on each side until fully cooked through. Remove from heat, let rest for 5 minutes, and shred into bite-sized pieces.
In a large mixing bowl, combine the salsa verde and chicken broth. Mix well to make a sauce.
In a 9x13-inch casserole dish, layer half of the tortilla chips on the bottom. Add half of the cooked peppers, onions, black beans, shredded chicken, and salsa verde mixture. Sprinkle with 1 cup of shredded cheese.
Repeat another layer with the remaining ingredients: tortilla chips, peppers, onions, black beans, shredded chicken, salsa verde mixture, and the remaining 1 cup of cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
Garnish with freshly chopped cilantro, a dollop of sour cream, and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 523 mg | 11% | |
*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.
