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Mexican Chicken Fajita Casserole Recipe

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3.9 from 61 reviews

This Mexican Chicken Fajita Casserole is a flavorful, hearty, and healthy one-dish meal combining tender chicken, fresh peppers, quinoa, and black beans baked together in a zesty salsa sauce. Perfect for family dinners, it’s packed with protein, fiber, and vibrant Mexican-inspired spices, and easily customizable with your favorite toppings.

  • Total Time: 55-65 minutes
  • Yield: 13 servings

Ingredients

Base Mixture

  • 1 (16-ounce) jar thick and chunky salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
  • 1 cup uncooked quinoa, rinsed if needed

Veggies and Chicken

  • 1 red pepper, cut into strips (about 1½ cups)
  • 1 green pepper, cut into strips (about 1½ cups)
  • ½ large sweet onion, cut into strips (about 1¾ to 2 cups)
  • 1 pound boneless, skinless chicken breasts or chicken tenders, cut into strips
  • 1 tablespoon olive oil

Seasonings

  • 3 teaspoons chili powder
  • 2½ teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1½ teaspoons kosher salt

Optional Toppings

  • Shredded reduced-fat cheese
  • Shredded lettuce
  • Reduced-fat sour cream
  • Avocados or guacamole
  • Chopped cilantro or green onions
  • Hot sauce such as Tapatío

Instructions

  1. Preheat: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
  2. Mix Base: In a 9×13 inch baking dish coated with cooking spray, combine the salsa, black beans, chicken broth, and uncooked quinoa. Stir well to mix all the ingredients evenly.
  3. Combine Pepper and Chicken Mixture: In a large bowl, combine the sliced red and green peppers, sweet onion strips, chicken strips, olive oil, chili powder, ground cumin, garlic powder, and kosher salt. Mix thoroughly so the chicken and veggies are well-coated with the seasonings.
  4. Layer: Spoon the pepper and chicken mixture evenly over the quinoa base mixture in the baking dish.
  5. Bake: Cover the dish tightly with aluminum foil and bake for 40 to 50 minutes. The cooking time depends on the thickness of the chicken, peppers, and your quinoa brand. The casserole is done when the chicken is fully cooked through, vegetables are crisp-tender, and the quinoa has expanded and looks fluffy with visible tails.
  6. Serve: Remove from the oven and serve warm with your choice of optional toppings such as shredded cheese, lettuce, sour cream, guacamole, cilantro, green onions, or hot sauce.

Notes

  • Use thick and chunky salsa for best texture and flavor.
  • Rinsing quinoa before cooking removes the natural bitterness of its coating.
  • You can use either chicken breasts or tenderloins cut into strips for quicker cooking.
  • Covering with foil helps steam and cook the quinoa and chicken evenly.
  • Adjust seasoning to taste, especially the salt based on your preference.
  • Use reduced-fat toppings for a lighter meal option.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40-50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://allyumcooks.com/mexican-chicken-fajita-casserole-recipe/