Chicken Fajita Casserole Recipe
Juicy chicken, colorful peppers, and melty cheese in an easy one-pan bake.
Equipment
- 9x13 baking dish
- Mixing bowl
- Foil
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs cut into strips
- 3 large bell peppers (red, yellow, green) sliced
- 1 large onion sliced
- 2 cups shredded cheddar or pepper jack cheese
- 10 oz diced tomatoes with green chilies drained
- 2 tablespoons olive oil
- 1 lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper adjust for heat
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease 9x13 baking dish.
- Toss chicken strips with olive oil, lime juice, and all spices. Marinate 10-15 min.
- Add sliced peppers and onion, mix well.
- Layer half mix in dish, top with half tomatoes and 1 cup cheese. Repeat.
- Cover foil, bake 20 min. Uncover, bake 10-15 min till bubbly.
- Broil 2 min optional. Garnish cilantro, serve.
Notes
- Marinate overnight for best flavor.
- Thighs juicier than breasts.
- Serve with rice or tortillas.