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- Chicken and Vegetables - 1 lb boneless, skinless chicken breasts, cut into strips - 1 bell pepper (red or yellow), sliced into thin strips - 1 medium onion, sliced into thin rings - 2 garlic cloves, minced into a paste Chicken is the star here. It cooks fast and adds great flavor. I prefer using boneless, skinless chicken breasts for this dish. They stay tender and juicy. The bell pepper and onion bring color and crunch. Adding garlic gives it a nice kick. - Spices and Seasoning - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and freshly ground black pepper, to taste These spices create that classic fajita flavor. Cumin adds warmth, while smoked paprika gives a nice depth. Adjust the chili powder for your heat level. A little salt and pepper enhances all the flavors. - Base Ingredients - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 cup corn kernels (can use fresh or frozen) - 1 cup salsa (choose mild or spicy based on your preference) - 2 cups cooked rice (white, brown, or cauliflower rice works well) The black beans and corn add fiber and sweetness. Salsa ties it all together with moisture and zest. Use your favorite type of rice for the base. It soaks up all those tasty juices. - Cheese and Garnishes - 1 ½ cups shredded cheese (use cheddar or a Mexican blend for flavor) - Fresh cilantro, chopped, for garnish (optional) Cheese is essential for that gooey top layer. I love a mix of cheddar and Mexican blends for extra flavor. Cilantro adds freshness. You can skip it if you're not a fan, but it brightens the dish. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease the casserole dish. - Cut chicken into strips and slice vegetables. - Heat olive oil in a large skillet over medium heat. - Add chicken strips and sauté for 5-7 minutes. - Once cooked, stir in bell pepper, onion, and minced garlic. - Cook until vegetables are tender, about 3-5 minutes. - Season with cumin, smoked paprika, chili powder, salt, and pepper. - Mix well to blend flavors. - In a large bowl, combine black beans, corn, salsa, and rice. - Gently fold in the chicken and vegetable mixture. - Transfer everything to the greased casserole dish. - Sprinkle shredded cheese evenly over the top. - Bake the casserole for 25-30 minutes. - Look for bubbly and lightly golden cheese. - Remove from oven and cool for 5 minutes before serving. - Optionally, garnish with chopped cilantro for added flavor. - Choosing the right chicken cuts Use boneless, skinless chicken breasts for a lean option. They cook evenly and stay juicy. You can also use chicken thighs for more flavor. - Tips for perfecting the sauté Heat your pan on medium heat before adding oil. This helps the chicken get a nice sear. Cook the chicken until it’s no longer pink, about 5-7 minutes. Stir it often for even cooking. - Cheese selection for better melting I recommend using cheddar or a Mexican cheese blend. These melt well and add great flavor. Grate your own cheese for the best results. - Overcooking the chicken Avoid cooking the chicken too long. It can dry out quickly. Check for doneness by cutting into a piece to see if it’s no longer pink. - Skipping the resting time Let the casserole rest for about 5 minutes after baking. This helps the flavors blend and makes serving easier. - Ignoring seasoning balance Don’t skip the spices! They add depth to your dish. Taste your mixture and adjust the salt and pepper as needed. Pro Tips Use Fresh Ingredients: Fresh bell peppers and onions enhance the flavor profile of your casserole, making it more vibrant and delicious. Customize Your Spice Level: Adjust the amount of chili powder in the recipe to suit your taste, or add diced jalapeños for an extra kick! Cheese Variations: Experiment with different cheese blends such as pepper jack or queso fresco for a unique twist on the traditional flavor. Make Ahead: Prepare the casserole in advance and store it in the fridge. Just bake it when you're ready for a quick meal! {{image_4}} Protein alternatives You can use different proteins in this dish. Ground turkey or beef works well. You might even try shrimp for a seafood twist. Tofu is great for a meatless option. Vegetable variations Feel free to change the veggies! Zucchini, mushrooms, or even spinach can add fresh flavors. You can also mix in some jalapeños for heat. The more colorful, the better! Different types of rice Rice is the base of this casserole. You can use white rice for a classic taste. Brown rice adds more fiber, while cauliflower rice is low-carb. Each type brings a unique texture to the dish. Spicy vs. mild salsas Choose your salsa wisely. If you love spice, go for a hot salsa. If you prefer mild, select a smooth salsa. You can also mix both for a balanced flavor. Adding beans or legumes Beans add protein and fiber. Black beans are a must, but pinto or kidney beans are great too. You can even use lentils for a different taste. Incorporating fresh herbs Fresh herbs add brightness. Cilantro is a favorite, but parsley or green onions also work. Just sprinkle them on top before serving for extra flavor. To store leftovers, let the casserole cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. When you want to eat it again, just take it out and reheat. For reheating, use the oven or microwave. If using an oven, heat to 350°F (175°C) until warm. In the microwave, warm in short bursts. Stir often to heat evenly. To freeze the casserole, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe container. This helps keep it fresh. You can store it in the freezer for up to three months. When you want to eat it, take it out and let it thaw. The best way to thaw is in the fridge overnight. After thawing, reheat it in the oven or microwave. Make sure it is heated all the way through. You will know it’s ready when it is hot in the center. Enjoy your meal! To add heat, use spicy salsa or add diced jalapeños. You can also increase the chili powder or use a hot pepper blend. Adjust spices to your taste. The goal is to enhance flavor while keeping it enjoyable. Yes, leftover chicken works well. Just shred or chop it into small pieces. Make sure it is fully cooked and seasoned. This saves time and adds flavor to your casserole, making it even easier to prepare. Replace the chicken with extra beans or tofu. Use vegetable broth instead of chicken broth. Add more veggies like zucchini or mushrooms for texture. This keeps the dish hearty and satisfying without meat. Serve with a simple salad, guacamole, or tortilla chips. Mexican rice or corn on the side also complements the flavors. These options enhance the meal and create a fun dining experience. Store leftovers in an airtight container. Keep them in the fridge for up to three days. To reheat, use the microwave or oven until heated through. This way, you can enjoy the casserole again! Absolutely! Assemble the casserole a day ahead. Cover it and store it in the fridge. Bake it when you’re ready to eat. This makes meal prep easy and gives flavors time to blend nicely. You learned how to create a delicious Chicken Fajita Casserole. We covered the key ingredients, step-by-step instructions, and helpful tips. You now have variations to suit your taste and storage options to keep leftovers fresh. This dish is easy to make and perfect for any meal. Enjoy the fun of customizing your casserole and impress your family or friends. Cooking can be simple and enjoyable with the right recipes. Happy cooking!

Sizzling Chicken Fajita Casserole

A flavorful and hearty casserole featuring chicken, bell peppers, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 bell pepper red or yellow, sliced into thin strips
  • 1 medium onion, sliced into thin rings
  • 2 cloves garlic, minced into a paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and freshly ground black pepper
  • 1 can (15 oz) black beans, thoroughly drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup salsa (mild or spicy)
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1.5 cups shredded cheese (cheddar or Mexican blend)
  • optional fresh cilantro, chopped, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). This ensures a hot oven for even baking.
  • In a large skillet, pour in the olive oil and heat over medium heat. Add the chicken strips and sauté them until they are cooked through and no longer pink in the center, approximately 5-7 minutes.
  • Once the chicken is cooked, add the sliced bell pepper, onion, and minced garlic. Sauté together until the vegetables become tender, about 3-5 minutes. Stir occasionally to ensure even cooking.
  • Season the mixture with ground cumin, smoked paprika, chili powder, salt, and freshly ground black pepper. Stir thoroughly to ensure that the spices are evenly distributed throughout the chicken and vegetables.
  • In a large mixing bowl, combine the black beans, corn, salsa, and cooked rice. Gently fold in the chicken and vegetable mixture, ensuring that all ingredients are well mixed and coated in the salsa.
  • Transfer the entire mixture to a greased casserole dish, spreading it evenly with a spatula or the back of a spoon.
  • Sprinkle the shredded cheese generously over the top, ensuring that it covers the entire surface of the casserole for that delicious cheesy topping.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden on top, indicating it’s perfectly melted.
  • Once done, remove the casserole from the oven and allow it to cool for about 5 minutes. This helps the flavors meld and makes serving easier.
  • Serve warm, garnished with chopped fresh cilantro if desired, for a burst of color and flavor.

Notes

Feel free to adjust the spice level by choosing mild or spicy salsa.
Keyword casserole, chicken, fajitas, Mexican