chicken fajita casserole

Healthy Chicken Fajita Casserole combines your favorite aspects of fajitas and packs it into a warm and comforting healthy casserole recipe. Loaded with seasoned chicken, rice, peppers, onions, mushrooms, tomatoes, taco seasoning, and melted cheese, it makes a delicious and hearty one pan meal the whole family will love!

Chicken Fajita Casserole

avocado oil

chicken breast

taco seasoning ((divided))

medium onion, sliced (3 cups 305 grams)

medium bell peppers, sliced (5 heaping cups 625 grams)

Lundberg Farms Organic California Brown Jasmine Rice

mushrooms,

(14.5 ounces) fire roasted tomatoes

(8 ounces) diced hatch green chiles

broth

cheddar cheese (3 ounces)

salt and pepper,

lime

Preheat oven to 375 degrees Fahrenheit.

In a large cast iron skillet (I used 12 inches) over medium heat, add oil and let it get hot, about 1 minute. Add chicken, 1 tablespoon taco seasoning, and salt and pepper and saute for 2-3 minutes until browned (chicken does not have to be cooked all the way through). Remove from pan and set aside.

Add onions, salt and pepper, and saute for 2-3 minutes until slightly softened. Add a splash of broth (you can use some from the amount you measured out) if you need to deglaze the pan and speed up the cooking process some. Add peppers and remaining taco seasoning and saute for another 2-3 minutes.

Add rice and mix well to combine and let toast for 1-2 minutes. Add in the cooked chicken, fire roasted tomatoes, green chiles, and mushrooms and mix well to combine. Add broth and carefully stir to make sure it is well incorporated. You want to make sure you have enough liquid so you can see a little on the top, but not completely covering everything. Not enough liquid and you will be left with uncooked rice. Too much and it will be too soggy and won&#x27;t absorb. See pictures above for reference.

Cover with tin foil and bake for 45 minutes. Remove the foil and bake for another 5-10 mintues until all the liquid is absorbed. Remove from oven, spinkle with cheese, and bake for another 1-2 minutes until cheese is melted. Top with optional toppings or topping of choice and enjoy!

Chicken fajita casserole made with shredded chicken, onion, peppers, &amp; spices, has all the deliciousness of fajitas with none of the stress! 

chicken ((this is about the equivalent of 2 pounds uncooked boneless skinless chicken))

bell peppers (thinly sliced, various colors)

onion

cream cheese (softened)

shredded cheese (colby jack

fajita seasoning ((or 1 store bought packet))

cilantro (for garnish)

In a large bowl, combine the chicken, peppers, onion, cream cheese, fajita seasoning and half of the shredded cheese. Spread mixture into a 9x13 inch casserole dish.

Bake uncovered at 350°F for 20 minutes.

Sprinkle the remaining 1 cup of cheese over the top and return to the oven for another 5 minutes, until cheese is melted.

Sprinkle with cilantro, if desired.  Serve with tortillas or rice.

Quick, easy, and SO delicious. This Chicken Fajita Casserole is the BEST healthy dinner recipe! My entire family loves it and it&#039;s a recipe I like to keep on repeat. Made with sliced fajita veggies, flavorful chicken (or rotisserie chicken), a smoky fajita sauce, whole wheat tortilla pieces, beans, spinach, and topped off with cheese and cilantro to your heart&#039;s desire. Throw it in the oven for a melty, savory, incredibly yummy dinner recipe that everyone will love!

Tablespoons avocado oil (divided)

medium bell peppers (sliced)

chicken breast (about 2 medium, sliced or cubed)

garlic

tortillas

tomato sauce

salsa

smoked paprika

cumin

chili powder

salt

pepper

beans (cooked, drained)

spinach

shredded cheese

cilantro leaves (for topping)

red pepper (optional,

Preheat Oven

Heat Oil

Heat up 1 Tablespoon of the avocado oil in an oven-safe skillet (such as cast iron) over medium-high heat.

Cook Vegetables

Cook the sliced onion and bell peppers in the oil for about 7-10 minutes, or until tender.

Set Aside

Remove the vegetables from the skillet and set aside.

Add Chicken

Heat up the remaining oil in the skillet and add in the sliced or cubed chicken.

Cook

Add in the garlic and cook for 4-5 minutes, stirring occasionally.

Mix Sauce

While the chicken is cooking, mix the tomato sauce, salsa, smoked paprika, cumin, chili powder, salt, and pepper.

Add Half &amp; Cook

Pour half of the sauce mixture into the skillet with the chicken and cook for another 4-5 minutes.

Add Veggies Back In

Add the cooked fajita veggies back in to the skillet.

Add Beans &amp; Spinach

Stir in the black beans, tortilla pieces, and spinach.

Add Remaining Sauce

Add the remaining sauce mixture and stir.

Top With Cheese &amp; Cilantro

Remove the skillet from heat and top with cheese and cilantro.

Bake

Place the casserole in the oven and bake for another 7-10 minutes, or until the cheese is melted and everything is evenly warm.

Enjoy

Remove from the oven, add crushed red pepper (optional), serve, and enjoy!

https://www.youtube.com/watch?v=SakZi5TcDDo

Quick, easy, and SO delicious. This Chicken Fajita Casserole is the BEST healthy dinner recipe! My entire family loves it and it’s a recipe I like to keep on repeat. Made with sliced fajita veggies, flavorful chicken (or rotisserie chicken), a smoky fajita sauce, whole wheat tortilla pieces, beans, spinach, and topped off with cheese and cilantro to your heart’s desire. Throw it in the oven for a melty, savory, incredibly yummy dinner recipe that everyone will love!

RECIPE: https://www.jaroflemons.com/chicken-fajita-casserole

Chicken Fajita Skillet Recipe

This easy Chicken Fajita Casserole comes packed with shredded chicken, colorful fajita veggies, rice, an irresistible taco-seasoned sauce, and to top it off, a blend of melty, stretchy Monterey Jack and Cheddar cheese! It’s the perfect Mexican dinner casserole for feeding a hungry crowd or the family.

red bell pepper

green bell pepper

white onion, sliced into 1/4" rings

canola or avocado oil

all-purpose flour

chicken broth

milk

(1-ounce) package taco seasoning

Kosher salt

chicken breasts

white rice

Monterey Jack cheese

Cheddar cheese

Preheat the oven to 350°F and have ready a greased casserole dish.

Remove the stem end of the bell peppers, the core, and the seeds. Cut into rings, about a 1/4&quot; thick.

Add oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the sliced peppers and onions and cook for about 10 minutes, stirring occasionally until softened.

Sprinkle flour over the vegetables and stir to coat. Add the chicken broth one big splash at a time, stirring well after each addition. Add the milk, the taco seasoning, and salt, and stir once more. Allow the mixture to come to a simmer and reduce the heat as necessary to maintain the simmer. Simmer for about 3 minutes to slightly thicken, stirring occasionally. Remove from the heat.

In a large mixing bowl, combine the shredded chicken, cooked rice, sauce, and half of both the Cheddar and Monterey Jack cheese. Stir to combine.

Transfer to the prepared casserole dish and top with the remaining cheese. Cover with aluminum foil and bake for 25 minutes. Uncover and cook for 10 minutes. Remove from the oven, allow to cool slightly, serve, and enjoy!

A super delicious and EASY Mexican recipe - full of all your favorite fajitas flavors, but in a cheesy casserole. Yum. This chicken fajita bake can be made in one pan from stovetop to oven.

Chicken Fajita Casserole (Keto and Low Carb)

olive oil

(4 to 6 ounce each) boneless skinless chicken thighs

bell peppers ((sliced (vary the colors to make it pretty!))

recipe fajita seasoning mix

sour cream

cheddar cheese (grated)

Preheat oven to 350 degrees F.

Over medium heat, saute the chicken in olive oil until chicken is done. Remove from skillet and set aside.

Add onions and peppers and saute until tender.

Add chicken back to pan and stir in taco seasoning, sour cream, and cream cheese. Mix well.

Sprinkle with cheese and bake in oven for 20 minutes or until cheese is bubbly.

Who doesn&#039;t love an easy and delicious chicken fajita casserole recipe that&#039;s ready in no time?!

Healthy Baked Chicken Fajita Casserole

lb chicken (uncooked)

Tbsp oil (I prefer avocado oil)

red bell pepper (sliced)

green bell pepper (sliced)

½ medium yellow onion (sliced)

low fat ricotta cheese

low fat cream cheese

½ Tbsp no-salt taco seasoning (or fajita seasoning)

brown rice

cheddar cheese blend

Preheat your oven to 350 degrees.

Bring a medium size pot of water to a boil on your stovetop. Add your chicken to the pot and boil for 15 minutes or until no longer pink on the inside.

While the chicken boils, heat a large skillet over medium high heat. Add the oil and coat the bottom of the pan. Add your sliced peppers and onions to the pan and saute for 5-7 minutes or until the edges of the peppers start to brown and the onions start to turn translucent.

When the chicken is done, drain the water and shred the chicken into bite size pieces into a large bowl.

Next, combine all of your ingredients except for the shredded cheese (shredded chicken, peppers and onions, ricotta cheese, cream cheese, taco seasoning, and brown rice) in the large bowl your chicken was in and stir it up really well. The taco seasoning should be evenly distributed and the heat from the chicken, peppers, and onions should help melt the cheeses so they&#039;re easy to stir.

Pour the casserole mixture into a greased 9x13 baking dish and spread it out evenly.

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

Place the baking dish in the heated oven and bake for 30 minutes.

Serve and enjoy!

Why choose between Mexican and Italian when you can have a cheesy chicken fajita bake inspired by both of these incredible cuisines. Tortillas stand in for noodles in this south-of-the-border lasagna-style casserole.

(16 oz) Old El Paso™ Traditional Refried Beans

(15 oz) tomato sauce

(1 oz) Old El Paso™ Fajita Seasoning Mix

(9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed

(1 lb) frozen stir-fry bell peppers

Colby-Monterey Jack cheese blend (8 oz)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.

Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.

Chicken Fajita Casserole combines the flavors of chicken fajitas in a delicious casserole.  Chicken, peppers, onions and black beans are combined with a creamy cheese mixture before being baked to perfection.

chicken breast (sliced)

fajita seasoning

cream cheese (at room temperature)

cheddar cheese (divided)

black beans

Cilantro (roughly chopped, for garnishing (optional))

Preheat the oven to 350°F.

Heat the olive oil in a large skillet over a medium-high heat.  Add the sliced chicken and cook, stirring, until cooked through.  You can make sure the chicken is fully cooked by using a meat thermometer and making sure the internal recipe is 165°. Remove the chicken from the skillet and set aside.

Drizzle a little extra olive oil in the skillet if necessary, then add the sliced peppers and onion.  Cook, stirring, until just softened.  Add the fajita seasoning and cook, stirring, for 1 minute or until fragrant.  Remove from heat.

Add the softened cream cheese and 1 cup of the shredded cheddar cheese to a large mixing bowl.  Mix until well combined.  Add the cooked chicken, cooked pepper mixture and black beans, and mix until well combined.

Transfer the mixture to a 9 x 13 inch baking dish.  Sprinkle the remaining cup of shredded cheese over the top.

Bake for 30 minutes.  Sprinkle the chopped cilantro on top (if desired) just before serving.

chicken ((about 2 large breasts))

instant rice

chicken soup

onion and bell pepper blend

diced tomatoes with chilies (like Rotel), undrained

(1.12-ounce) packet fajita seasoning (I prefer McCormick)

Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.

In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.

Pour the mixture into the prepared dish and spread it evenly. Wrap tightly in aluminum foil. Bake for 35 to 45 minutes or until the rice is tender.

Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

I made this last night. I forgot to get fajita seasoning though so I looked up and made my own fajita seasoning which was pretty decent. I got tortilla and dorito chips to eat with this. It was very good. I didn't use onions though only different sweet peppers. It turned out so yummy. Even my extremely picky eleven year old ate it.

This casserole was the best my family and I have ever had!! The prep work was so easy, and the instructions were clear and concise. It has now become a staple in our weekly meal lineup!! THANK YOU!!

Loved this for dinner once, was so good! Now going to make it for a wedding! How would you go about freezing this? Heating up? I need to make it 2 days before the wedding

We loved it! I will make it often. Thank you 😊

Hello easy chicken fajita casserole -- loaded with tender juicy chicken, colorful pepper &amp; onion fajita veggies, and layers of tortillas; all bathed in a smoky enchilada sauce, topped with gooey cheese, and baked to golden perfection. Surprisingly easy to make, so whip up a batch and watch it get devoured!

Baked Chicken Fajita Casserole (w/ Tortillas)

garlic powder

½ teaspoon smoked paprika

chicken (breast

onions (thinly sliced)

bell peppers (any color) (thinly sliced)

pinto beans (drained and rinsed)

enchilada sauce (divided)

cream cheese

Mexican cheese blend

Heat the oven to 375F.

Heat a large skillet or Dutch oven over medium high heat. Add 1 teaspoon of olive oil along with the chicken in an even layer. Sprinkle evenly with garlic powder, chili powder, smoked paprika, and ½ teaspoon salt. Cook until browned on one side (about 5 minutes) then flip and cook for 1 more minute (the chicken doesn’t need to be cooked all the way through). Remove from the pan and set aside.

To the same skillet, turn the heat down to medium, then add 1 teaspoon olive oil, onion, and peppers. Cook until slightly charred and slightly tender, about 5 minutes.

Add the chicken back to the pan, along with beans, ½ teaspoon salt, 1 cup enchilada sauce, and cream cheese, stirring until the cream cheese is well incorporated, stirring to scrape up any browned bits in the bottom of the pan.

Spray a 9x13 ceramic baking dish with cooking spray. Add ½ cup enchilada sauce in the bottom of the pan. Layer 4 tortillas on top of the sauce.

Carefully spoon half of the chicken fajita veggie mixture over the tortillas, layer on another 4 tortillas, spoon the remaining half of the chicken fajita veggie mixture over tortillas, then layer the remaining 4 tortillas on top.

Pour the remaining ½ cup enchilada sauce on top of the tortillas, spreading evenly. Sprinkle evenly with the shredded cheese.

Cover with foil and bake for 30 minutes or until bubbling. Uncover and bake an additional 10 minutes, or until the cheese is browned and melted.

Very good was woʻndering if you can use taco sauce instead but still very good
Will be making again

Thank you

Another simple to make and super tasty recipe!  Thanks Robyn!

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