Cheesy Chicken Fajita Bake
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 packet (1 oz) fajita or taco seasoning
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup sliced mushrooms (optional)
- 1 tomato, sliced into rounds
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa (optional, for extra flavor)
- Salt and black pepper, to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the chicken with olive oil and fajita seasoning.
- Sauté the chicken in a skillet over medium-high heat for about 5–6 minutes, until lightly browned (it doesn’t need to be fully cooked).
- Add the peppers, onions, and mushrooms. Cook for another 3–4 minutes until slightly softened.
- Stir in the salsa if using.
- Transfer everything to a greased 9×13-inch baking dish.
- Arrange tomato slices over the top.
- Sprinkle the mozzarella and cheddar evenly over the casserole.
- Bake for 20–25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
- For a golden-brown top, broil for 2–3 minutes at the end.
Serve with
- Spanish or Mexican rice
- Warm tortillas
- Cauliflower rice (for a low-carb option)
- Sour cream, guacamole, or sliced avocado
This recipe serves 6–8 people and takes about 45 minutes from start to finish.