Print

Chicken Fajita Casserole Recipe

Chicken Fajita Casserole Recipe
Print Recipe

★★★★★

5.2 from 29 reviews

This Chicken Fajita Casserole is a flavorful, comforting dish that combines sautéed bell peppers, onions, and sweet potatoes with tender shredded chicken, spicy seasonings, and creamy cheese. Topped with crunchy gluten-free tortilla chips and baked until bubbly, it’s an easy weeknight meal that brings together the essence of fajita flavors in a convenient casserole form.

Ingredients

Scale

Vegetables and Seasonings

  • 1 Tablespoon olive oil or avocado oil
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 large sweet potato (about 1 cup), peeled and diced small (or cooked rice)
  • 1 – 1 ½ teaspoons chili powder (chipotle chili powder recommended)
  • 1 teaspoon ground cumin
  • ¼ to ½ teaspoon paprika or smoked paprika (to taste)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Sauce and Binding

  • 2 Tablespoons olive oil or dairy-free butter
  • 2 Tablespoons arrowroot starch (or 1 Tablespoon cornstarch) mixed with equal amount cold water to form slurry
  • 1 (10 ounces) can diced tomatoes with green chiles (do not drain)
  • ¾ cup unsweetened non-dairy milk or coconut milk (for creaminess) OR 1 cup chicken broth for less creamy version
  • Optional splash of lime juice for tangy flavor

Protein and Cheese

  • 2 cups shredded or diced cooked chicken (rotisserie or grilled, not overly seasoned)
  • 2 cups shredded sharp cheddar cheese (dairy-free if needed), divided

Toppings and Crunch

  • 4 ounces (about 3 cups) gluten-free tortilla chips
  • Optional toppings: shredded lettuce, cilantro, avocado or guacamole, sour cream, salsa, pico de gallo, etc.

Instructions

  1. Prep: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
  2. Sauté: Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the thinly sliced onion and bell pepper first, cooking for about 2 minutes until they soften. Stir in the minced garlic and cook for another 30 to 60 seconds to prevent burning.
  3. Cook Veggies: Add the diced sweet potato to the skillet. Cover and cook undisturbed for 4 to 5 minutes to start softening. Then uncover and stir; continue cooking for another 3 to 5 minutes until the sweet potatoes are tender but still hold their shape. Add a little more oil if the veggies begin to stick.
  4. Season: Mix in the chili powder, ground cumin, paprika, kosher salt, and black pepper evenly into the sautéed vegetables. Once combined, transfer the veggie mixture to a bowl and set it aside for later.
  5. Make the Sauce: In the same skillet, heat 2 tablespoons of olive oil or dairy-free butter until melted. Whisk in the non-dairy milk or chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom for extra flavor. Add the canned diced tomatoes with green chiles (undrained).
  6. Thicken the Sauce: Slowly whisk in the arrowroot starch slurry a little at a time, continuing to whisk until the sauce thickens into a creamy consistency, which takes about 3 to 5 minutes. If you’re using milk, add a splash of lime juice now for a bright tangy note.
  7. Combine Ingredients: Stir in the shredded chicken, half of the sautéed veggies, and 1 cup of shredded cheese into the creamy sauce. Mix well so everything is evenly coated.
  8. Assemble Casserole: Spread the remaining sautéed vegetables evenly on top of the chicken mixture in the skillet. Scatter the gluten-free tortilla chips over the top to add a crunchy layer, reserving a handful for later. Sprinkle the remaining 1 cup of shredded cheese evenly over everything.
  9. Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes until it is hot, bubbly, and the edges are golden. For extra crispy, toasty edges, broil the casserole for 1 minute at the end of baking.
  10. Serve: Garnish the casserole with your favorite toppings such as shredded lettuce, fresh cilantro, sliced avocado or guacamole, sour cream, salsa, or pico de gallo. Serve immediately and enjoy!

Notes

  • You can substitute cooked rice for sweet potatoes if you prefer a different texture or to reduce prep time.
  • Use dairy-free cheese and butter to keep the casserole dairy-free or vegan-friendly.
  • The casserole can be made ahead and refrigerated; reheat in the oven before serving for best results.
  • Adding a splash of lime juice at the end brightens the dish but is optional.
  • For more heat, increase the chili powder or add chopped jalapeños to the vegetable sauté.
  • Gluten-free tortilla chips add texture without gluten; regular chips can be used if gluten is not a concern.

Nutrition

Keywords: chicken fajita casserole, gluten free fajita casserole, easy chicken casserole, fajita chicken bake, healthy casserole recipes

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