Chicken Fajita Casserole

A quick and hearty Chicken Fajita Casserole with layers of savory shredded chicken, bell peppers, beans, and cheese, perfect for busy weeknights and family gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use pre-cooked chicken for convenience.
1 unit bell pepper, sliced Any color bell pepper works.
1 unit onion, sliced Use yellow or red onion for sweetness.
1 can black beans, drained and rinsed Can be substituted with pinto or kidney beans.
1 cup corn kernels Frozen or canned are both acceptable.
1 cup shredded cheese Use freshly grated cheese for best results.
1 packet fajita seasoning
1 cup salsa Choose your preferred level of spice.
to taste units Tortilla chips Optional, for topping.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, sliced bell pepper, onion, black beans, corn, fajita seasoning, and salsa until everything is well mixed.
Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Top the mixture with shredded cheese, allowing it to become a glorious, melty topping.
Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted.
Serve warm, adding tortilla chips on top for that extra crunch if desired.

Notes

Pair the casserole with fresh salad, guacamole, Spanish rice, or refried beans for a complete meal. Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in containers for up to three months.