Chicken Fajita Casserole
Seasoned chicken strips and fajita veggies smothered in melty cheese and baked in one pan make this chicken fajita casserole an easy, cheesy dinner the whole family will love.
Ingredients
- 1 ½ Pounds boneless skinless chicken breast , sliced into 1/2-inch strips
- 2 Tablespoons olive oil
- 15 ounce bag fajita veggies , see notes
- 2 Tablespoons Fajita seasoning
- 1-2 cups shredded cheese , I used a Mexican blend
For serving (optional): Tortillas or tortilla chips, sour cream, avocado slices, cilantro
Instructions
- Prep. Preheat oven to 400°F.
- Assemble. Place 1 1/2 pounds chicken strips and 15 ounces fajitas veggies in a 9x13" casserole dish or 10-inch skillet. Drizzle 2 Tablespoons olive oil and 2 Tablespoons fajita seasoning over top. Toss until well coated. Sprinkle 2 cups cheese over the top.
- Bake. Bake uncovered for 20 minutes, or until chicken has cooked through to 165°F.
- Serve. Serve in a tortilla if desired and add your favorite toppings.
Notes
Fajita Veggies: I like to set the frozen bag out about an hour before cooking and drain off any moisture. Alternatively you could always slice 2 bell peppers and an onion.
Make ahead: Assemble the night before, cover, refrigerator then bake for dinner the next day.
Store in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 258kcal, Carbohydrates: 8g, Protein: 29g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 87mg, Sodium: 253mg, Potassium: 645mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2463IU, Vitamin C: 92mg, Calcium: 184mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
