Tex-Mex Fajita Chicken Casserole

• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 can (10 oz) enchilada sauce
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 small flour tortillas, torn into pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add sliced peppers and onions; cook until softened.
3. 3 In a bowl, mix sour cream, milk, cumin, and chili powder. Season with salt and pepper.
4. 4 Layer half of the tortilla pieces in a greased 9x13 inch baking dish.
5. 5 Top with half the chicken, pepper and onion mixture, and cheese.
6. 6 Repeat layers once more.
7. 7 Pour enchilada sauce evenly over the top.
8. 8 Bake for 30 minutes until bubbly and cheese is melted.
9. 9 Let stand for 5 minutes before serving. Garnish with cilantro.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Substitute chicken with seasoned ground beef for a classic fajita flavor.
• Add black beans for extra texture and protein.

Substitutions

• Use corn tortillas for a gluten-free option.
• Substitute enchilada sauce with salsa for a tangier taste.

Pairings

• Corn on the cob
• Mexican rice
• Refried beans

Nutrition

Tips

• For extra spice, add diced jalapeños with the peppers and onions.
• Use leftover rotisserie chicken to save time.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes.

Serving Suggestions

• Serve with a side of fresh avocado slices and a dollop of sour cream.
• Pair with a crisp Mexican lager for a refreshing contrast.

FAQ