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Mexican Chicken Fajita Casserole

Mexican Chicken Fajita Casserole for Easy Weeknight Dinners

Enjoy a gluten-free Mexican Chicken Fajita Casserole, a vibrant dish that combines wholesome ingredients for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salsa Use any thick and chunky variety for the best taste.
  • 1 can Black Beans Rinse and drain before use for optimal flavor and texture.
  • 1 cup Chicken Broth Choose reduced-sodium for a lighter, healthier option.
  • 1 cup Quinoa Rinse if not pre-rinsed for best results.
For the Vegetables
  • 1 medium Red Bell Pepper Substitute with yellow or orange for a sweeter profile.
  • 1 medium Green Bell Pepper Any color of bell pepper can be used.
  • 1 medium Sweet Onion Can swap for yellow or red onion based on taste preference.
For the Protein
  • 1 pound Boneless Skinless Chicken Cut into thin strips for quicker cooking.
For Seasoning
  • 2 tablespoons Olive Oil Essential for a well-balanced dish.
  • 1 tablespoon Chili Powder Adds warmth and spice.
  • 1 teaspoon Ground Cumin Introduces a smoky depth of flavor.
  • 1 teaspoon Garlic Powder Enhances overall taste.
  • 1 teaspoon Kosher Salt Essential for balancing flavors.

Equipment

  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment, including a 9x13-inch baking dish.
  2. In the prepared baking dish, combine your salsa, rinsed black beans, chicken broth, and uncooked quinoa. Stir until evenly distributed.
  3. In a large mixing bowl, toss together the sliced red and green bell peppers, sweet onion, chicken strips, olive oil, chili powder, ground cumin, garlic powder, and kosher salt.
  4. Spoon the seasoned chicken and vegetable mixture evenly over the quinoa blend in the baking dish.
  5. Cover the baking dish tightly with aluminum foil and bake for 40 to 50 minutes.
  6. Once cooked, remove the foil, let cool for a few minutes, and serve hot with optional garnishes.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 42gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 90mgCalcium: 6mgIron: 15mg

Notes

Ensure to slice chicken and vegetables evenly for consistent cooking. Rinse quinoa before use to prevent bitterness. Cover the casserole with foil during baking to retain moisture.

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