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Gathering the right ingredients makes this Chicken Fajita Casserole shine. Here’s what you need: - 2 cups cooked chicken, shredded - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 large onion, sliced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1 cup salsa (mild or hot, to preference) - 2 cups shredded cheese (cheddar or Mexican blend) - 6 small tortillas, cut into wedges - Fresh cilantro for garnish (optional) Each ingredient brings its own flavor. The cooked chicken gives a hearty base. Bell peppers add crunch and sweetness. The black beans bring protein and texture. Corn adds a touch of sweetness, and the spices give it that fajita kick. Salsa ties everything together with its tangy goodness, while cheese adds creaminess. Tortilla wedges create layers and soak up all the tasty juices. Don't forget the cilantro for a fresh finish! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key. A hot oven helps the casserole cook evenly. In a large bowl, mix the following: - 2 cups cooked chicken, shredded - 1 sliced red bell pepper - 1 sliced green bell pepper - 1 sliced large onion - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper Stir until everything is well combined. The spices will add great flavor. Grab a 9x13-inch baking dish. Spread half of the tortilla wedges on the bottom. This gives a tasty base. Then add half of the chicken and vegetable mix over the tortillas. Pour half of the salsa on top, then sprinkle a third of the cheese. Repeat this layering: the rest of the tortilla wedges, chicken mixture, salsa, and top with the remaining cheese. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 25 minutes. After 25 minutes, take off the foil and bake for another 15 minutes. Watch for the cheese to bubble and turn golden. This step makes the dish extra appealing. Let the casserole cool slightly before serving. You can garnish it with fresh cilantro if you like. This adds a fresh touch. Serve it with a side salad or some guacamole for a complete meal. Enjoy the blend of flavors! Shredding chicken can be easy if you have the right tools. Use two forks. Place the chicken on a cutting board. Hold one fork in each hand. Pull the chicken apart with the forks. This method gives you nice, even pieces. You can also use your hands if the chicken is cool enough. For best results, shred the chicken while it is warm. This makes it easier to handle. You can personalize your seasoning to match your taste. If you like spice, add more chili powder or fresh jalapeños. If you prefer a milder flavor, use less spice. You can experiment with herbs like oregano or thyme. A squeeze of lime juice can add a fresh twist. Taste as you go to find what you love best. Cheese can change the taste and texture of your casserole. Cheddar brings a sharp flavor, while a Mexican blend adds a creamy touch. Try pepper jack for a spicy kick. If you want a lighter option, use reduced-fat cheese. Each choice will give your dish a different vibe. Don’t shy away from mixing cheeses for depth in flavor. Layering is key to a great casserole. Start with tortilla wedges at the bottom. This creates a strong base. Spread half of the chicken mix on top. Follow with salsa and cheese. Repeat these layers carefully. Make sure to cover everything well. This helps all the flavors blend while baking. Aim for three layers for a hearty dish. Pro Tips Use Leftover Chicken: This casserole is a perfect way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Customize Your Vegetables: Feel free to swap or add any vegetables you like, such as zucchini or mushrooms, to make it even more colorful and nutritious. Spice It Up: Adjust the level of heat by choosing a spicier salsa or adding fresh jalapeños for an extra kick. Make Ahead: Prepare the casserole in advance and store it in the refrigerator. Just bake it when you're ready to serve! {{image_2}} You can easily make a vegetarian version of the chicken fajita casserole. Start by swapping the chicken for 2 cups of cooked quinoa or lentils. These options add protein and texture. Use the same mix of veggies, like bell peppers and onions. You can also add extra beans and corn for more flavor. This dish stays just as tasty without meat. If you love heat, make a spicy version! Use hot salsa instead of mild. Add a diced jalapeño or two for a kick. You can also sprinkle in some cayenne pepper or crushed red pepper flakes. These changes will make each bite exciting and full of flavor. Feel free to swap ingredients to fit your taste. Instead of black beans, try pinto beans or kidney beans. If you don't like corn, you can skip it or add diced zucchini. Use your favorite cheese, like pepper jack for a creamy heat. Adjust the spices too; add more chili powder or cumin if you enjoy bolder flavors. The beauty of this dish is its flexibility! To store your Chicken Fajita Casserole, let it cool first. Transfer it to an airtight container. This helps keep it fresh. You can also cover the baking dish with plastic wrap or foil. Stored this way, it stays good for about 3 to 4 days in the fridge. If you want to save it for later, freezing is a great option. Cut the casserole into portions. Wrap each piece tightly with plastic wrap, then foil. This prevents freezer burn. You can freeze it for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until it's hot all the way through. You can also microwave it in short bursts, stirring in between. Enjoy it warm for a tasty meal! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it into your casserole. This option makes meal prep super easy. If you want to skip tortillas, you can use rice or even zucchini slices. Both options work well. They give a different texture but still taste great. The casserole can last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty for your next meal. Yes, you can make this dish ahead of time. Prepare everything, then cover and store it in the fridge. Bake it just before serving. This makes it a perfect meal for busy nights. You can serve this casserole with a simple salad or some tortilla chips. A dollop of sour cream or guacamole adds extra flavor, too. Enjoy your meal with fresh toppings for the best experience. This blog post covered how to make a Chicken Fajita Casserole. We explored the ingredients, step-by-step instructions, and many helpful tips. You learned about variations and how to store leftovers. This dish is easy to make and fun to eat. Feel free to get creative with the recipe and make it your own. Enjoy each bite and share it with family and friends. Use these tips to impress everyone with your cooking skills!

Chicken Fajita Casserole

A delicious and hearty casserole featuring shredded chicken, bell peppers, black beans, corn, and cheese, all layered with tortillas and baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 piece red bell pepper, sliced
  • 1 piece green bell pepper, sliced
  • 1 large onion, sliced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon black pepper
  • 1 cup salsa (mild or hot, to preference)
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 6 small tortillas, cut into wedges
  • 1 bunch fresh cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, sliced bell peppers, sliced onion, black beans, corn, chili powder, cumin, paprika, garlic powder, onion powder, and black pepper. Mix until well combined.
  • In a 9x13-inch baking dish, spread half of the tortilla wedges evenly on the bottom.
  • Layer half of the chicken and vegetable mixture over the tortilla layer, followed by half of the salsa. Then sprinkle a third of the cheese over the top.
  • Repeat the layering process: add the remaining tortilla wedges, followed by the second half of the chicken mixture, the rest of the salsa, and then top with the remaining cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  • Once finished, allow to cool slightly before serving. Garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword baked, casserole, chicken, easy, fajitas