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Delicious Chicken Fajita Casserole served in a baking dish

Chicken Fajita Casserole

A vibrant and easy-to-make casserole that combines all the flavors of classic fajitas into a comforting baked dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup uncooked jasmine rice Substitute with brown rice for a heartier texture.
  • 1 ½ cup salsa or tomato pasta sauce Opt for homemade if you're up for it!
  • 15 ounces black beans A can of kidney beans works as a substitute.
  • 1 cup chicken broth Vegetable broth is a great alternative.
Vegetables
  • 1 large white onion Yellow onions are a good choice too.
  • 1 red pepper Yellow or orange peppers can be substituted.
  • 1 green pepper Can use just one color if desired.
  • 1 large hass avocado Substitute with guacamole if desired.
  • 1 lime Juice for brightness. Lemon juice can be a substitute.
Main Ingredients
  • 1 pound boneless, skinless chicken breast Shredded rotisserie chicken can save time.
  • 1 ½ tablespoons olive oil Canola oil works well too.
  • 2 tablespoons taco seasoning A mix of cumin and chili powder can do the trick.
  • 1 ½ teaspoons kosher salt Sea salt or regular table salt is fine.
  • 1 cup shredded Mexican cheese blend Feel free to use cheddar or mozzarella.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a large bowl, rinse the jasmine rice until the water runs clear. Drain it well, then set aside in a medium bowl.
  3. Stir in the salsa, black beans, chicken broth, and 1 teaspoon of kosher salt. Mix until well combined, then transfer to a large baking dish.
Mixing Ingredients
  1. In the same bowl, add the red pepper, green pepper, onion, chicken, olive oil, taco seasoning, and the remaining ½ teaspoon of kosher salt. Mix until all pieces are coated with the seasonings.
  2. Spoon the fajita chicken mixture over the rice in the baking dish. Top with the shredded cheese.
Baking
  1. Cover the dish tightly with aluminum foil and bake for about 50 minutes or until the chicken is cooked through and the rice is tender.
  2. After 30 minutes, remove the foil and stir gently to ensure even cooking.
  3. Broil the casserole for an additional 3-4 minutes to achieve a bubbly cheese top.
Serving
  1. While it broils, chop the avocado and toss with lime juice to prevent browning.
  2. Once done, take it out of the oven, top with avocados, and serve immediately.

Notes

Common mistakes to avoid include not rinsing the rice and overcooking the chicken. Add a pinch of cayenne for heat, and top with sour cream or Greek yogurt for creaminess.