Chicken Fajita casserole
Here is a family favorite, one pan, quick dinner idea for tonight. This casserole has all the terrific flavors of fajita served casserole style. Tender chicken with warm spices, rainbows bell peppers all topped with melty cheese for a meal to remember.
Servings: 4 Servings
Ingredients
- 1.5 lb chicken breast boneless skinless and cut into thin strips
- ¼ cup lime juice
- ¼ cup orange juice
- 2 garlic cloves minced
- 1 Tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 3 Tablespoons oil any light tasting oil like vegetable, avocado or light olive oil
- 3 bell peppers green red and yellow thinly sliced
- 1 large onion thinly sliced
- 1 ½ cups shredded cheese cheddar or Mexican blend
For serving:
- 8-10 small tortillas
- ¼ cup fresh cilantro chopped
- Fajita toppings of choice like avocado guacamole, sour cream… etc
Instructions
- In a small bowl add chicken with orange juice, lime juice, oil, spices and garlic mix well. Cover and refrigerate for 30 minutes or up to 24 hours.
- Preheat oven to 425F, lightly grease a 13x9 casserole dish.
- Take chicken out and mix in sliced vegetables then spread everything in your casserole.
- Bake for 15-20 minutes or until chicken is cooked.
- Sprinkle cheese over then return to oven for another 5 minutes for the cheese to melt.
- Garnish top with fresh cilantro and serve with warm tortillas and your favorite toppings.
