Chicken Fajita Casserole

• 1 lb chicken breast, cooked and shredded
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 cup salsa
• 2 tbsp fajita seasoning
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 8 corn tortillas, cut into strips

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, sauté bell peppers and onion until tender.
3. 3 Mix shredded chicken with fajita seasoning and salsa in a bowl.
4. 4 Layer a third of the tortilla strips in a greased 9x13 inch baking dish.
5. 5 Top with a third of the chicken mixture, sautéed veggies, black beans, and corn.
6. 6 Repeat layers twice more, finishing with veggies on top.
7. 7 Dollop spoonfuls of sour cream over the top.
8. 8 Bake uncovered for 30 minutes, then sprinkle with cheese and bake another 5 minutes until bubbly.
9. 9 Garnish with cilantro before serving.

Nutrition

Tips

• For a vegetarian option, replace chicken with additional black beans.
• Prepare layers ahead of time and refrigerate before baking.
• Use gluten-free tortillas for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of guacamole and a squeeze of lime.
• Pair with a fresh cilantro-lime rice for a complete meal.

FAQ