Chicken Fajita Casserole Recipe

To create a truly mouthwatering Sizzling Chicken Fajita Casserole, it is essential to understand the role each ingredient plays in the overall flavor and texture of the dish. Let's delve into the key components that make this casserole not only delicious but also nutritious.

Discover the mouthwatering Sizzling Chicken Fajita Casserole, a hearty dish that brings family and friends together for a satisfying meal. This Tex-Mex delight combines tender chicken, colorful bell peppers, and a blend of bold spices layered with rice, black beans, and gooey cheese. Perfect for weeknight dinners or gatherings, it’s customizable to fit your tastes and easy to prepare. Enjoy comforting flavors that will impress everyone at your table.

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Ingredients

1 lb boneless, skinless chicken breasts, sliced into thin strips

1 medium onion, thinly sliced

1 bell pepper (any color), thinly sliced

1 bell pepper (of a different color), thinly sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup salsa

2 cups cooked rice (white or brown)

1 cup shredded cheddar cheese

½ cup sour cream (optional for serving)

Fresh cilantro, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Add the sliced chicken, onion, and bell peppers. Sauté for about 5-7 minutes, until the chicken is browned and the vegetables are softened. Add minced garlic and cook for an additional minute.

Season the mixture with chili powder, cumin, paprika, salt, and pepper. Stir well to coat the chicken and veggies evenly with the spices.

In a large mixing bowl, combine the cooked rice, black beans, corn, and salsa. Mix until well combined.

Layer the casserole: In a greased 9x13 inch baking dish, spread half of the rice-mixture base. Top with the chicken and vegetable mixture, followed by the remaining rice mixture.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Bake uncovered in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and lightly golden.

Remove from oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

Serve hot, with sour cream on the side if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6