Description
This Fajita Chicken Casserole is a flavorful, cheesy Tex-Mex-inspired dish featuring tender strips of chicken breasts sautéed with colorful bell peppers and onions, seasoned with a blend of chili powder, cumin, and paprika. It’s combined with creamy sour cream and cream cheese, topped with melted Mexican blend cheese, and baked to bubbly perfection. Perfect for a hearty, gluten-free weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
Spices
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Mixture
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1 cup shredded Mexican blend cheese (plus more for topping)
Garnish
- Chopped cilantro (optional)
Instructions
- Preheat the Oven and Prepare the Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breast strips and cook for 4 to 5 minutes until they turn white and are no longer pink in the center.
- Sauté Vegetables: Add the sliced red, green, and yellow bell peppers along with the sliced red onion to the skillet. Cook for an additional 3 to 4 minutes until the peppers soften slightly but still maintain some crunch.
- Season the Mixture: Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir well to evenly coat the chicken and vegetables with the spices. Remove the skillet from heat.
- Combine Creamy Ingredients: In a separate mixing bowl, blend together the sour cream, softened cream cheese, and 1 cup of shredded Mexican blend cheese until smooth and well combined.
- Mix Creamy Mixture with Chicken and Vegetables: Pour the creamy mixture into the skillet with the chicken and vegetables, stirring thoroughly to coat everything evenly.
- Assemble the Casserole: Transfer the entire mixture to the prepared baking dish, spreading it out evenly. Sprinkle additional shredded Mexican blend cheese on top for an extra cheesy crust, if desired.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 to 25 minutes, or until the dish is bubbly and golden brown around the edges.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped cilantro if you like before serving.
Notes
- Serve this casserole over rice, cauliflower rice, or with warm tortillas for a complete meal.
- For a heartier dish, consider adding cooked pasta or black beans to the mixture.
- Leftovers refrigerate well and make a delicious, convenient lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
