Chicken Fajita Casserole

With just one skillet, a bunch of fresh veggies, and a handful of kitchen basics, this irresistible baked chicken fajita casserole might become a regular craving. You'll want to pair this flavorful weeknight casserole with your favorite toppings like sour cream, sliced avocado, and lots of lime for an unbeatable dinner experience!

Course Main Course

Cuisine American, Tex-Mex

Keyword Chicken Fajita Casserole

Prep Time 20

Cook Time 25

Cooling 10

Total Time 55

Servings

Calories 305kcal

Author Cathy Pollak

Equipment

measuring cups and spoons
mixing bowls
Knife
cast iron skillet 12" or any 12" oven safe skillet

Ingredients

1 can (10 oz.) RO-TEL (diced tomatoes and green chiles)
1 tsp. chili powder
1 tsp. salt
2 tbsps. avocado oil, divided or any cooking oil
1 medium yellow or white onion, diced
1 medium red bell pepper, seeded and sliced into strips
1 medium orange or yellow bell pepper, seeded and sliced into strips
8 oz. skinless, boneless chicken breast, cut into 1" pieces or sliced into strips (your choice)
1 tbsps. minced garlic
1 cup black beans drained and rinsed
1 cup tortilla chips slightly crushed
2 cups fresh spinach, chopped
1-1/2 cups shredded Mexican cheese or any cheese you prefer
1/4 cup chopped cilantro (optional garnish)
3 green onions, sliced (optional garnish)
optional serving toppings: sour cream, Greek yogurt, salsa, avocado slices, queso and lots of fresh lime

Instructions

Preheat oven to 375 degrees F.
In a small mixing bowl, combine RO-TEL, chili powder and salt. Set aside.
1 can (10 oz.) RO-TEL, 1 tsp. chili powder, 1 tsp. salt
Heat 1 tablespoon oil in your skillet over medium-high heat. Sauté onion and bell peppers until tender; about 8-10 minutes. Remove from skillet and set aside.
2 tbsps. avocado oil, divided, 1 medium yellow or white onion, diced, 1 medium red bell pepper, seeded and sliced into strips, 1 medium orange or yellow bell pepper, seeded and sliced into strips
Heat remaining oil in the skillet and add chicken breast. Cook until chicken no longer pink. Add garlic and cook for 30 seconds. Add half of the RO-TEL mixture into the skillet, with the chicken, cooking for another 4-5 minutes.
8 oz. skinless, boneless chicken breast, cut into 1" pieces or sliced into strips (your choice), 1 tbsps. minced garlic
Add bell pepper and onions back into the skillet and stir in beans, tortilla chips and spinach, along with remaining RO-TEL mixture. Stir together, cooking for another 3-5 minutes.
1 cup black beans, 1 cup tortilla chips, 2 cups fresh spinach, chopped
Turn off heat and top with cheese. Bake for 10-12 minutes, or until cheese is melted and slightly golden brown.
1-1/2 cups shredded Mexican cheese
Remove from oven and let sit for 10 minutes. Garnish with cilantro and green onion.
1/4 cup chopped cilantro (optional garnish), 3 green onions, sliced (optional garnish)
Serve with any and all of your favorite toppings.
optional serving toppings: sour cream, Greek yogurt, salsa, avocado slices, queso and lots of fresh lime

Notes

Chicken: You can use chicken breast or chicken thighs in this recipe.

Skillet: I love making this in a cast iron skillet because it keeps it warm while it's waiting to be served, but any ovenproof skillet works. If you don't have an oven safe skillet, arrange the final ingredients in a 9x13 baking dish, which is closest to the area a 12" skillet.

Seasonings: Add any and all spices you like, ground cumin is a good one to add if you like that flavor.

For optimal outcomes when preparing this chicken fajitas casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition