Chicken Fajita Casserole
This Chicken Fajita Casserole is baked in the oven and has tender chicken, melted cheese, and loads of veggies.
Servings: 6
Calories: 439kcal
Ingredients
- 2 pounds chicken tenders
- 1 packet fajita seasoning approximately 4 tablespoons, divided
- ½ green bell pepper seeded and sliced into ½ inch strips
- ½ red bell pepper seeded and sliced into ½ inch strips
- 1 medium onion sliced into strips (approximately 1 cup)
- 2 tablespoons olive oil or vegetable oil
- 8 ounces cream cheese softened
- 1 tablespoon butter
- 1½ cups colby monterey jack cheese shredded, divided
- ¼ cup Mexican crumbling cheese
- ¼ cup fresh cilantro chopped
- ½ cup chicken broth
Instructions
- Preheat the oven to 350°. Lightly spray a 9x13 pan with cooking spray.
- Lay chicken tenders in the pan. Sprinkle 1 tablespoon of the fajita seasoning on the chicken. Bake the chicken for 20 minutes, or until done. Drain the drippings. Cut the chicken into bite-size pieces. Set both the pan and chicken aside.
- Heat oil in a large skillet over medium heat. Add peppers and onion and saute for 8 to 10 minutes. The onions will begin to caramelize. Remove vegetables from the skillet and set them aside.
- In the same large skillet used in Step 3, melt the butter over medium heat. Add cream cheese, stirring so it does not burn. Once the cream cheese starts to melt, slowly add the chicken broth stirring constantly to combine.
- Once the cream cheese has melted, add remaining fajita seasoning and ½ cup Colby Monterey jack cheese. Stir until Colby Monterey Jack cheese is melted. Remove the skillet from the heat.
- Add the chicken and vegetables to the skillet and combine with the cream cheese mixture. Spread the mixture into the 9×13 pan.
- Bake for 15 minutes. Sprinkle the remaining cheese on top and bake 5 minutes longer, or until cheese is melted.
- Garnish if desired with the crumbling cheese and cilantro on top.
Video
Notes
- My family loved the chicken tenders in this, but boneless skinless chicken breasts or thighs also work.
- Use any color of bell pepper that you prefer. The same goes for the onion.
- The amount of vegetables is really up to you and your preference.
- Other cheeses or combinations of cheeses, such as cheddar or mozzarella, can be used.
- For those wishing to add carbs to this meal, beans and rice can be served with the casserole.
- The casserole can also be scooped into warmed tortillas.
Nutrition
Calories: 439kcal | Carbohydrates: 10g | Protein: 47g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1238mg | Potassium: 786mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1433IU | Vitamin C: 27mg | Calcium: 403mg | Iron: 1mg