This chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato.
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. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato.
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 ½ teaspoons ground cumin
- 1 ¼ teaspoons garlic powder
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 2 ½ 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 cheese blend
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F.
- Heat oil in a large ovenproof skillet over medium heat. Add red and yellow peppers 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 and stirring until softened, about 4 minutes more.
- Combine cooked chicken and the 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 cheese. Transfer to the oven and bake until the casserole is hot and the cheese is melted, 15 to 20 minutes. Sprinkle with cilantro.
