Description
Chicken Fajita Casserole combines juicy seasoned chicken, colorful bell peppers, onions, and melted Monterey Jack cheese into one easy baked dinner. Packed with classic fajita flavors, this low-carb casserole is perfect for busy weeknights and family meals.
Ingredients
- 1½ pounds boneless skinless chicken breasts, split lengthwise (or boneless chicken thighs)
- 3 bell peppers (red, yellow, or green), seeded and sliced into strips
- 1 large yellow onion, sliced
- 1 tablespoon olive oil
- 8 oz Monterey Jack cheese, shredded (or cheddar or Havarti, about 2 cups)
- Fresh cilantro, for garnish (optional)
- Fajita Seasoning:
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1½ teaspoons garlic powder
- 2 teaspoons paprika
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a small bowl, combine the cumin, chili powder, garlic powder, paprika, salt, and pepper.
- Arrange the chicken breasts in the prepared baking dish and drizzle with the olive oil. Sprinkle both sides generously with the fajita seasoning.
- Scatter the sliced bell peppers and onions evenly around and over the chicken.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil, sprinkle the shredded cheese evenly over the chicken and vegetables, and return to the oven uncovered for 10–15 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
- Let the casserole rest for 5 minutes before serving.
- Garnish with fresh cilantro and serve as is or with rice, tortillas, or cauliflower rice.
Notes
- Chicken thighs can be used for extra juicy results.
- Add sliced jalapeños for additional heat.
- Leftovers keep well in the refrigerator for up to 4 days and are excellent for wraps, tacos, or salads.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American