Baked Fajita Chicken Casserole
A bold, cheesy chicken casserole with fajita-seasoned filling layered between crispy tortilla strips -- ready in 45 minutes and perfect for busy weeknights.
Equipment
- Large mixing bowl
- 9x13 casserole dish
- Oven
Ingredients
- 2 cup cooked chicken shredded
- 1 bell pepper sliced
- 1 onion sliced
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 cup salsa medium or mild depending on preference
- 2 cup shredded cheese cheddar or Mexican blend
- 6 tortillas cut into strips
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Allow it to fully come to temperature before the dish goes in.
- In a large mixing bowl, combine the shredded chicken, bell pepper, onion, black beans, corn, chili powder, cumin, garlic powder, salsa, and half of the shredded cheese. Stir well so the spices coat everything evenly. Taste and adjust salt and pepper.
- Grease a casserole dish including the sides. Layer half of the tortilla strips across the bottom to create a crunchy base. Keep strips about half an inch wide and avoid overlapping too thickly.
- Pour the chicken mixture evenly over the tortilla base and spread it out to the edges. Layer the remaining tortilla strips on top of the filling.
- Sprinkle the remaining shredded cheese evenly over the top layer of tortilla strips. Do not cover the dish with foil.
- Bake uncovered for 25-30 minutes, until the cheese is fully melted, bubbling around the edges, and turning golden on top.
- Remove from the oven and let the casserole rest for 5 minutes before scooping and serving.
