This chicken fajita casserole is the perfect comfort food with a Tex-Mex twist. Made with tender chicken, colorful bell peppers, and a blend of spices, this dish is bursting with flavor. The casserole is then topped with a layer of ooey-gooey cheese and baked until golden and bubbly. It's easy to make and satisfies even the pickiest eaters. Serve it with some tortilla chips and guacamole for a complete meal that the whole family will love.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 2 cloves of garlic
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro for garnish
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Slice the chicken breasts into thin strips and set aside.
- Slice the bell peppers and onion into thin strips as well.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken strips and cook until they are no longer pink in the center, about 5 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and onion.
- Cook until the vegetables are tender-crisp, about 5 minutes.
- Add the minced garlic, chili powder, cumin, paprika, salt, and black pepper to the skillet.
- Stir well to coat the vegetables with the spices.
- Return the cooked chicken to the skillet and stir to combine with the vegetables.
- Transfer the chicken and vegetable mixture to the greased baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped cilantro before serving.
