Chicken Fajita Casserole
Chicken Fajita Casserole is a super easy weeknight meal that will satisfy everyone! It also makes a great recipe to take to the next potluck you’re invited to.
Equipment
- 1 large sauté pan
- 1 9x1- inch baking dish
Ingredients
- 1 tablespoon olive, avocado, vegetable or canola oil
- 1 medium yellow onion, diced
- 3 bell peppers (red, yellow, orange or green), sliced
- 1 16-ounce bag tortilla chips, divided
- 16 ounces shredded cheddar cheese (or blend)
- 2 12-ounce jars salsa verde or tomatillo salsa
- 1 cup sour cream
- 4 cups cooked chicken, shredded
- salt
Instructions
- Preheat the oven to 350° F.
- Heat the oil in a large skillet over medium heat. Add the onions and bell peppers along with 1 teaspoon of salt and sauté for 5-6 minutes, or until the vegetables just begin to soften. Remove from heat and allow the mixture to cool.
- Take 12 ounces (about 3/4) of the tortilla chips and break them into smaller pieces.
- In a large mixing bowl, combine the cooked onions and peppers, shredded chicken, salsa verde, sour cream, broken-up tortilla chips, and three-quarters of the shredded cheddar cheese. Mix everything together until well combined, ensuring that all the ingredients are evenly distributed.
- Transfer the mixture to a 13 x 9-inch baking dish, spreading it out evenly to create a smooth surface. Cover the dish with aluminum foil to prevent the casserole from drying out during baking.
- Bake covered for 35 minutes. Remove the foil and add the remaining tortilla chips and shredded cheddar cheese over the top of the casserole. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with sliced avocado, if desired, and serve hot, straight from the baking dish.
Notes
- To Store: Leftover Chicken Fajita Casserole can be stored in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy again, reheat leftovers in the microwave or oven until heated through.
- Note: As the casserole sits, the chips will take on moisture and be less crispy. Feel free to add fresh chips when reheating. Or sometimes I will serve with tortilla chips on the side and eat the casserole like a dip!
- To Freeze: You can freeze this casserole, but I have a couple recommendations that you can take or leave! Keep in mind, the texture of the tortilla chips may become soggy when you thaw and reheat the dish. Not the end of the world, but if I were going to freeze this dish, I would freeze the casserole mixture but omit the chips and cheese topping that is added after the initial bake. Then thaw, heat in the oven as directed and then add the chips and cheese topping fresh for the best results.
Nutrition
Calories: 495kcal | Carbohydrates: 33g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 1015mg | Potassium: 409mg | Fiber: 3g | Sugar: 6g | Vitamin A: 983IU | Vitamin C: 27mg | Calcium: 337mg | Iron: 1mg
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