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- 2 cups cooked chicken, shredded - 1 bell pepper (choose red or green), sliced into thin strips - 1 small onion, thinly sliced - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 cup salsa (mild or spicy, based on preference) - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 cup shredded cheddar cheese, divided - 1 cup sour cream - 8 small flour tortillas, cut into strips - Salt and pepper to taste - Fresh cilantro, chopped, for garnish (optional) This recipe uses easy measurements. You can adjust based on what you have. For the chicken, feel free to use rotisserie chicken for a quick option. If you don't have bell peppers, zucchini or mushrooms work too. For a lower-calorie option, swap sour cream with Greek yogurt. This dish is not gluten-free due to the tortillas. To make it gluten-free, use corn tortillas. For a lower-carb version, skip the tortillas and layer the filling directly. This casserole is packed with protein and fiber from the chicken and beans. It’s also customizable for many diets. {{ingredient_image_2}} First, gather all your ingredients. You need cooked chicken, bell pepper, onion, corn, black beans, and salsa. Also, grab chili powder, cumin, cheddar cheese, sour cream, and flour tortillas. Start by slicing the bell pepper and onion thinly. If you use frozen corn, thaw it first. Rinse the black beans well to remove extra salt. This step makes sure all the flavors shine through. Now, it’s time to mix everything. In a big bowl, combine the chicken, bell pepper, onion, corn, black beans, salsa, chili powder, cumin, and half the cheddar cheese. Add salt and pepper to taste. Mix well so all the flavors blend. Next, grease a 9x13 inch dish. Lay half of the tortilla strips at the bottom. Spoon half of the chicken mixture on top. Repeat with another layer of strips and the remaining chicken mix. Finish with the rest of the tortilla strips, dollop sour cream on top, and sprinkle the remaining cheese. Set your oven to 350°F (175°C) to preheat. Cover the baking dish with foil and pop it in the oven for 25 minutes. This keeps the dish moist. After that, take off the foil and bake it for another 15 minutes. Look for bubbly cheese that’s golden brown. Once done, let it cool for a few minutes. If you want, sprinkle fresh cilantro on top for added flavor and color. To make your fajita chicken casserole shine, focus on flavor. Use fresh ingredients. Fresh bell peppers and onions add crunch and taste. Mix spices well to coat all ingredients. This helps the flavors blend. You can adjust spice levels too. Add more chili powder for heat or use mild salsa. When it's time to reheat, do it slowly. Set your oven to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20 minutes or until it's warm. For serving, I love adding avocado slices or tortilla chips. They give a nice contrast to the soft casserole. A few mistakes can ruin your dish. Don’t skip the salt and pepper. They bring out the flavors. Also, avoid overcooking the casserole. Keep an eye on the cheese. You want it melted and golden, not burnt. Lastly, don't rush the cooling time. Let it sit for a few minutes. This helps the layers set and makes serving easier. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor. Customize the Heat: Adjust the spiciness of the casserole by selecting different salsa varieties or adding jalapeños for an extra kick. Make it Ahead: This casserole can be assembled a day in advance and refrigerated. Just bake it when you're ready to serve! Cheese Variations: Experiment with different cheeses like Monterey Jack or pepper jack for a unique twist on the traditional flavor. {{image_4}} You can easily swap chicken for different proteins. Ground beef works great for a heartier dish. Just brown it before mixing. For a lighter option, use turkey. It adds a similar taste without extra fat. If you want a meatless version, try tofu. Press it to remove water, then cube it. Sauté it with your veggies to boost flavor. You can also use tempeh for a nutty taste. Making a vegetarian or vegan fajita casserole is simple. Start with black beans and corn as your base. You can add in more veggies like zucchini or mushrooms. They add great texture. For a vegan option, skip the cheese and sour cream. Use plant-based cheese if you desire that creamy taste. Nutritional yeast can give a cheesy flavor without dairy. Seasoning can change the whole dish. Try adding smoked paprika for a deeper flavor. You might also want to use taco seasoning for extra kick. Fresh herbs can liven up the casserole. Chopped cilantro or green onions on top can brighten each bite. For heat, add jalapeños to the mix. Feel free to mix and match these ideas. You can create a dish that fits your taste and needs! After enjoying your Fajita Chicken Casserole, store any leftovers in an airtight container. This will keep it fresh for up to four days in the fridge. Make sure to let it cool down before sealing to avoid moisture buildup. If you want to keep it longer, freezing is a great option. To freeze the casserole, first, let it cool completely. Then, cut it into single servings for easy reheating. Wrap each piece tightly in plastic wrap and then in aluminum foil. This double layer helps prevent freezer burn. The casserole can last for about three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. Reheat your casserole in the oven for the best results. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil to keep it from drying out. Heat for about 20-25 minutes. If using the microwave, place a portion on a microwave-safe plate and heat for 2-3 minutes, stirring halfway through. Enjoy your warm, savory meal! Yes, you can use cooked store-bought rotisserie chicken. It saves time and adds flavor. Just shred the chicken before mixing it with other ingredients. This option works great in a busy week. You can add many fun toppings! Here are some ideas: - Avocado slices - Fresh cilantro - Jalapeños for some heat - Sour cream for creaminess - Lime wedges for zesty flavor These toppings can make your meal more colorful and tasty. Fajita Chicken Casserole lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it in the oven or microwave when you're ready to eat. You have learned about the key ingredients and step-by-step instructions for making a Fajita Chicken Casserole. We covered dietary options and helpful tips to improve flavor and texture. You now know how to store leftovers and variations to suit your taste. Remember, cooking should be fun, so feel free to experiment. Your casserole can be a crowd-pleaser with just a few tweaks. Let your creativity shine in the kitchen! Enjoy every bite of your delicious creation!

Fajita Chicken Casserole Delight

A delicious and hearty casserole featuring shredded chicken, bell peppers, black beans, and layers of tortillas topped with cheese and sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 whole bell pepper, sliced into thin strips
  • 1 small onion, thinly sliced
  • 1 cup corn kernels
  • 1 can black beans, thoroughly drained and rinsed
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese, divided
  • 1 cup sour cream
  • 8 small flour tortillas, cut into strips
  • to taste salt and pepper
  • optional fresh cilantro, chopped, for garnish

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready for baking.
  • Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, sliced bell pepper, sliced onion, corn, black beans, salsa, chili powder, ground cumin, and half of the shredded cheddar cheese. Season generously with salt and pepper, then mix until all ingredients are evenly distributed and coated.
  • Create the Base Layer: Grease a 9x13 inch baking dish. Spread half of the tortilla strips evenly on the bottom to form the base layer.
  • Layer It Up: Spoon half of the chicken mixture over the tortilla strips, spreading it out evenly. Add another layer of tortilla strips on top, followed by the remaining chicken mixture, ensuring it’s evenly distributed.
  • Finish the Top Layer: Place the remaining tortilla strips on top of the casserole. Gently dollop sour cream across the surface and sprinkle the remaining shredded cheddar cheese evenly over the sour cream layer.
  • Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 25 minutes.
  • Bake Until Golden: After 25 minutes, carefully remove the foil. Continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Cool and Garnish: Remove the casserole from the oven and allow it to cool for a few minutes before serving. If desired, sprinkle fresh cilantro on top for a burst of color and flavor.

Notes

Serve with avocado slices or tortilla chips for added crunch.
Keyword baked, casserole, chicken, easy, fajita