Chicken Fajita Casserole
This Chicken Fajita Casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner.
Equipment
- ovenproof skillet
Ingredients
Fajita Casserole Ingredients
- 3 tablespoons avocado oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, halved and sliced
- 4 teaspoons chili powder
- 2.5 teaspoons ground cumin
- 1.25 teaspoons garlic powder
- 0.75 teaspoon salt
- 0.25 teaspoon ground pepper
- 2.5 cups sliced cooked chicken thighs
- 1 tablespoon lime juice
- 6 (6-inch) corn tortillas, halved and cut into 1-inch strips
- 1 cup shredded Mexican-style cheese blend
- 0.25 cup chopped fresh cilantro
Instructions
Cooking Instructions
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a large ovenproof skillet over medium heat. Add sliced red pepper, yellow pepper, and onion; cook, stirring, for 2 minutes.
- Stir chili powder, cumin, garlic powder, salt, and pepper together in a small bowl. Set aside 1 teaspoon spice mixture and sprinkle the remaining spices over the vegetables. Continue cooking until softened, about 4 minutes more.
- Combine sliced chicken and reserved spice mix in a medium bowl; add to the skillet. Cook, stirring, until the chicken is warmed, about 2 minutes. Remove from heat and stir in lime juice. Gently stir in tortilla strips.
- Sprinkle with shredded cheese. Transfer to the oven and bake until the casserole is hot and cheese is melted, 15 to 20 minutes. Sprinkle with cilantro before serving.
Notes
Cooled leftovers can be stored in airtight containers in the refrigerator for about 3 days. Reheat in the microwave in short bursts or over medium heat in a skillet.
Nutrition
Serving: 1cupsCalories: 474kcalCarbohydrates: 25gProtein: 31gFat: 28gSaturated Fat: 8gCholesterol: 143mgSodium: 710mgPotassium: 520mgFiber: 4gSugar: 4gVitamin C: 139mgCalcium: 221mgIron: 3mg
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