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- 1 lb boneless, skinless chicken breasts, cubed - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 2 cups cooked rice (white or brown) - 1 can (15 oz) black beans, rinsed and drained - 2 cups shredded cheese (Mexican blend or cheddar) - 1 tablespoon olive oil - 2 tablespoons fajita seasoning - 1/2 cup salsa - Salt and pepper to taste - Fresh cilantro for garnish For this dish, I choose boneless chicken breasts because they are easy to cook. I slice red and green bell peppers for color and flavor. The onion adds sweetness to the mix. Using cooked rice makes it filling and adds texture. Black beans give protein and fiber. Shredded cheese adds creaminess and helps bind the ingredients. Fajita seasoning brings that classic Mexican taste. Salsa adds moisture and a bit of spice, while salt and pepper enhance all the flavors. Fresh cilantro is a great garnish that adds a burst of freshness. You can swap chicken for turkey or even tofu for a vegetarian option. If you don’t have bell peppers, zucchini or mushrooms work well too. Instead of black beans, try pinto or kidney beans for a different flavor. For cheese, feel free to use pepper jack for more heat, or omit it for a dairy-free version. If you don’t have fajita seasoning, a mix of cumin, paprika, and chili powder will do the trick. Lastly, if you want a lower-carb option, cauliflower rice can replace regular rice. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 1 lb boneless, skinless chicken breasts, cubed - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 2 cups cooked rice (white or brown) - 1 can (15 oz) black beans, rinsed and drained - 2 cups shredded cheese (Mexican blend or cheddar) - 1 tablespoon olive oil - 2 tablespoons fajita seasoning - 1/2 cup salsa - Salt and pepper to taste - Fresh cilantro for garnish Wash and chop the veggies. This step makes cooking easier and faster. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken to the pan. Sprinkle the fajita seasoning, salt, and pepper on top. Cook for about 5-7 minutes, or until the chicken is fully cooked. Stir it every so often to make sure it cooks evenly. Next, add the sliced bell peppers and onions to the skillet. Stir them in with the chicken. Cook for an additional 5 minutes until the veggies are tender. Grab a large mixing bowl. Combine the cooked rice, black beans, salsa, and half of the cheese. Mix everything well so all the flavors blend. Once the chicken and vegetables are ready, add them to the rice mixture. Stir to combine all the ingredients. Pour the entire mixture into a greased 9x13 inch baking dish. Spread it out evenly. Top it with the remaining cheese to get a nice, cheesy finish. Preheat your oven to 350°F (175°C). Once it's ready, place your casserole in the oven. Bake for 20-25 minutes. You want the cheese to melt and bubble up nicely. After baking, take it out and let it sit for 5 minutes. This helps it set. Finally, garnish your casserole with fresh cilantro before serving. Enjoy your savory chicken fajita casserole! To cook chicken just right, start with fresh, boneless, skinless chicken breasts. Cut them into small cubes. This helps them cook faster and evenly. Heat olive oil in a skillet over medium heat. Add the chicken and sprinkle with fajita seasoning, salt, and pepper. Cook for 5-7 minutes until the chicken is no longer pink. Stir often to avoid burning. This method ensures juicy chicken pieces in your casserole. While the fajita seasoning gives great taste, you can add more. Consider using garlic powder or onion powder for a deeper flavor. A pinch of cumin adds warmth, while chili powder can bring heat. Experiment with smoked paprika for a twist. Always taste as you go. This lets you adjust the flavor to your liking. The goal is to make every bite exciting! For a complete meal, serve your casserole with sour cream on the side. It adds creaminess and coolness that balances the heat. Tortilla chips make a crunchy side. You can also add a fresh salad with lime dressing for a light touch. Fresh cilantro on top brightens the dish with color and flavor. These simple side options enhance your dining experience. Enjoy your meal together with family or friends! Pro Tips Use Leftovers: This casserole is a great way to use up leftover chicken or veggies. Just add them to the mix for a quick meal. Adjust the Heat: If you like it spicier, add some chopped jalapeños or a dash of hot sauce to the chicken while cooking. Cheese Variations: Experiment with different types of cheese like pepper jack for an extra kick or mozzarella for a milder flavor. Make It Ahead: You can prepare the casserole in advance and refrigerate it. Just bake it when you're ready to serve! {{image_2}} You can easily make this casserole vegetarian. Start by skipping the chicken. Use extra veggies, like zucchini or mushrooms. You can also add tofu for protein. Replace the chicken with a can of drained chickpeas. This gives a nice texture and flavor. Don’t forget to keep the fajita seasoning. It adds the same great taste! If you love heat, kick it up a notch! Use jalapeños or serrano peppers. You can mix in some spicy salsa instead of regular salsa. For an extra spicy twist, add a dash of cayenne pepper. This will make your casserole sizzle. Just be careful not to go overboard! Want to switch up the protein? Ground turkey or beef works well. Cook it the same way as the chicken. Shredded rotisserie chicken is another great option. It saves time and still tastes fresh. For a plant-based choice, consider using lentils. They cook fast and soak up the flavors nicely. After enjoying your Chicken Fajita Casserole, store leftovers in an airtight container. Make sure it cools down first. This keeps the flavors fresh and safe. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To reheat, you can use the microwave or the oven. If using the microwave, place a portion on a plate. Cover it loosely with a paper towel. Heat for 2-3 minutes, stopping to check and stir. For the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes. Check until it's hot all the way through. Freezing is easy! Before freezing, let the casserole cool completely. Then, place it in a freezer-safe container or wrap it tightly in plastic wrap and foil. This prevents freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy your tasty meal later! Yes, you can make Chicken Fajita Casserole ahead of time. Prepare it up to the baking step. Cover it and store it in the fridge for one day. When you're ready, just bake it. You can also freeze it for up to three months. Thaw it in the fridge overnight before baking. This saves time on busy days. To make Chicken Fajita Casserole dairy-free, simply skip the cheese. Use dairy-free cheese instead. Many brands offer great options that melt well. You can also try adding avocado for creaminess. Another option is to use a cashew cream. Blend soaked cashews with water to get a smooth texture. You can serve Chicken Fajita Casserole with many sides. Tortilla chips add a nice crunch. A fresh green salad pairs well, too. You can also serve it with sour cream or guacamole. For a heartier meal, add some Mexican rice on the side. These options will make your meal more filling. Yes, you can use different types of beans in this casserole. Pinto beans or kidney beans work well. If you want a smoother texture, try refried beans. Just make sure to rinse canned beans before using them. This will reduce excess sodium and improve flavor. In this post, we covered the key ingredients, their purpose, and substitutions. You learned how to prepare, cook, and assemble your casserole with easy steps. We shared tips for perfect chicken and flavor boosts, plus serving ideas. You discovered variations, storage tips, and answers to common questions. Cooking should be fun and flexible, so try different options. Enjoy every bite and make this dish your own!

Fiery Chicken Fajita Casserole

A spicy and hearty chicken fajita casserole loaded with flavors and topped with melted cheese.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cups shredded cheese (Mexican blend or cheddar)
  • 1 tablespoon olive oil
  • 2 tablespoons fajita seasoning
  • 0.5 cup salsa
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with fajita seasoning, salt, and pepper. Cook for about 5-7 minutes, until the chicken is cooked through, stirring occasionally.
  • Add the sliced bell peppers and onions to the skillet. Sauté for an additional 5 minutes, until the vegetables are tender.
  • In a large mixing bowl, combine the cooked rice, black beans, salsa, and half of the cheese. Mix well.
  • Once the chicken and vegetables are cooked, add them to the rice mixture and stir to combine.
  • Pour the entire mixture into a greased 9x13 inch baking dish. Spread it evenly and top with the remaining cheese.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it sit for 5 minutes. Garnish with fresh cilantro before serving.

Notes

Serve with sour cream and a side of tortilla chips for added crunch.
Keyword casserole, cheese, chicken, fajitas, spicy