Description
A warm and comforting baked casserole made with shredded chicken, bell peppers, onions, tortillas, creamy cheese, and fajita seasoning for all the bold flavors of classic fajitas in an easy oven-baked dinner.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 small flour tortillas, cut into strips
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion and cook for 4 to 5 minutes until slightly softened.
- Add the shredded chicken, fajita seasoning, garlic powder, salt, and black pepper. Stir well and cook for 2 more minutes.
- In a mixing bowl, combine the softened cream cheese with the drained diced tomatoes and green chilies until smooth and creamy.
- Add the chicken and vegetable mixture to the bowl and stir to combine.
- Fold in the tortilla strips and half of the shredded Mexican blend and cheddar cheese.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 25 minutes, or until the cheese is melted and the casserole is hot and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- Rotisserie chicken works well as a quick substitute for cooked chicken breast.
- Drain the diced tomatoes well to keep the casserole from becoming watery.
- Add jalapeños or extra chili seasoning for more heat.
- Black beans or corn can be mixed in for extra texture and heartiness.
- Reduced-fat cream cheese and less shredded cheese can be used for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 2 months and thaw overnight before reheating.
- Serve with sour cream, chopped cilantro, diced avocado, or fresh lime if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
