Inside:Learn how to make this delicious chicken fajita casserole which is a perfect option for serving a crowd in a hurry.
This post is sponsored by Perdue Farms. All opinions are my own.
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One genre of recipes that I have really grown to enjoy since I moved to the United States is casseroles. You won’t find very many casseroles in Mexico, so it was a new experience for me here.
At first I wasn’t sure how I would feel about them, but I really enjoy them now! What I love most about them is how easy they are to prepare. Usually, you just need to have a variety of ingredients that you mix together, and then bake them. My family loves the casseroles I have made in the past, and this chicken fajita casserole is no exception.
What are Fajitas?
I really like fajitas. They can be made with steak, chicken, shrimp and more and they are just so good.
In general, you make fajitas by grilling some type of meat, along with onions and peppers. You then fill a tortilla with the meat and veggies, and add cheese, sour cream, pico de gallo, and salsa.
If you want to try my traditional chicken fajita recipe, click here. You can find another version using pork here.
How Do You Make Chicken Fajita Casserole?
Even though I love fajitas, sometimes there isn’t time to make the traditional version. That is why I love to make this chicken fajita casserole on busy nights, and my family loves it!
For chicken fajita casserole, you will use similar ingredients that you use for traditional chicken fajitas. For example, you will use chicken, peppers, onions, and cheese. The difference is that you will combine all of those ingredients in a baking dish and bake them instead of cooking them separately.
The resulting flavors are amazing and you can eat them with all of the standard fajita garnishes or just by itself.
Using Perdue Farms Chicken for The Casserole
It is important for me to use high quality ingredients for this recipe. Since the chicken is the star of the recipe, I decided to use PERDUE® Harvestland® Boneless Skinless Chicken Breast Tenderloins and they worked perfectly. I didn’t even have to cut them into smaller pieces, because they were the perfect size.
I love the size of these tenderloins, because they defrost quickly so you don’t have to wait long to start cooking. They are 99% fat free as well and have no added hormones, steroids, or antibiotics. I used these tenderloins, and the chicken came out super tender, juicy and flavorful.
If you haven’t heard about Perdue Farms, I suggest you check them out. They just launch a direct-to-consumer site, so you can buy their delicious meat packages and have them shipped directly to your home.
Available Perdue Farms Bundles
You can’t go wrong when you order your meats from Perdue Farms. In 2020, they are celebrating 100 years of working with small family farmers to raise animals with care. Also, even if you have heard of Perdue Farms chicken, you may not know that they have a full line of other meats as well which you can get as part of a bundle on their website.
Check out the following bundles that they have available and order today!
- Family Medium Box. This is the one we got and it came very well packaged and still frozen. It was a great variety of meats and I recommend it!
- Gatherings Medium Box. I haven’t tried this one yet, but it looks like it has some great options as well.
- Organic Medium Box.
If you are going to order direct from Perdue Farms, I suggest getting one of the bundles since it can save you quite a bit of money over buying products individually. **Use coupon code FARMER10 to get a 10% discount on your first order**
I hope that you enjoy this chicken fajita casserole. After I made it the first time, my husband and kids asked for us to add it to the weekly schedule, so we have done that and I look forward to eating it a lot this year!
How did it turn out for you? Let me know in the comments below!
Learn how to make this delicious chicken fajita casserole which is a perfect option for serving a crowd in a hurry.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: casserole
Servings: 12 1/2 cup portions
Calories: 149kcal
Author: Charbel Barker
Ingredients
- 2 lbs PERDUE ® Harvestland ® Boneless Skinless Chicken Breast Tenderloins
- 1 Red Pepper Sliced
- 1 Yellow Pepper Sliced
- 1 White Onion Sliced
- 1 Zucchini Cut into slices
- 1/4 bunch Chopped Cilantro
- 1 Cup Shredded Mozzarella or Cheddar Cheese
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Tbsp Onion Powder
- 1/2 Tbsp Black Pepper
- 1/2 Tbsp Paprika
- 1/2 Tbsp Ground Cumin
- 1 Tbsp Salt
Instructions
Preheat oven to 375 F.
Coat a 9x13 baking dish with butter.
Combine all of the spices in a small bowl and mix well.
Use half of the spices to rub the chicken and then put the chicken in the baking dish.
Drizzle the olive oil over the chicken in the baking dish.
Add all of the vegetables and sprinkle the remaining spices over the top.
Cover with the cheese.
Bake for 25-30 minutes or until the chicken is cooked through.
Nutrition
Serving: 11/2 cup portion | Calories: 149kcal | Carbohydrates: 4g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 58mg | Sodium: 739mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 1mg
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