Cheesy Chicken Fajita Casserole Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Heat a deep skillet on medium high heat with 2 tablespoons of olive oil. When hot, add the onion and cook until translucent. Add the garlic and cook for 1 minute. Add in the rice, stirring often until the rice begins to stick a little. Add the chicken stock and tomato sauce; stir. Reduce the heat to a simmer and cook the rice for 15-20 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork; cover the rice for 5 minutes and set aside.

Preheat the oven to 350 degrees F.

Place the chicken breast fillets in a baking dish and season both sides with salt and pepper. Drizzle the chicken breasts with olive oil and rub to evenly coat, set aside.

Heat a grill pan with oil on medium high heat and add the chicken breasts. Squeeze 1 tablespoon lemon juice on the chicken and grill each side for 5 minutes. Remove from the pan and let rest for 5 minutes.

In the same grill pan that you cooked the chicken, add the corn, bell peppers and black beans; cook for 5 minutes. Remove from heat and set aside.

Dice the grilled chicken into 1” cubes; set aside.

In a bowl, add the cooked corn/bean mixture, diced chicken and enchilada sauce; mix well to combine.

To assemble the casserole, place the cut tortilla wraps in a baking dish followed by the cooked rice, corn/chicken mixture and Mexican cheese blend. For the second layer, add the tortilla wraps, rice, corn/chicken mixture, more tortilla wraps and lots of cheese.

Bake the casserole for around 15-20 minutes until the cheese is fully melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens