0 from 12 votes
Dump-and-Bake Chicken Fajita Casserole
The easiest chicken fajita casserole requires just 10 minutes of prep -- and then the oven does the work!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 people
Calories: 393 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 cup water
- 1 cup enchilada sauce
- 2 tablespoons fajita seasoning (from a 1-ounce packet), or use a homemade seasoning blend
- ½ teaspoon kosher salt
- 1 cup uncooked long grain white rice
- 1 (14.5 ounce) can petite-diced tomatoes, not drained
- ½ of a red bell pepper, seeded and finely diced (about ½ cup)
- ½ of a green bell pepper, seeded and finely diced (about ½ cup)
- ½ of a small onion, finely diced (about ½ cup)
- 2 cups cooked, shredded chicken
- 2 cups grated sharp cheddar cheese, divided
- Optional garnish: chopped fresh parsley, cilantro, or other herbs; pickled red onions
Instructions
- Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- Add water, enchilada sauce, fajita seasoning, and salt to the prepared dish. Whisk together until completely combined.
- Stir in uncooked rice, tomatoes with their juices, bell peppers, onion, chicken, and 1 cup of the grated cheese. I find it’s easiest to use your fingers to make sure that the ingredients are evenly distributed.
- Cover tightly and bake for 55-60 minutes, or until the rice is tender.
- Use a fork to fluff the rice. Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
- Garnish with optional toppings and serve immediately.
Cup of Yum
Notes
- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, cauliflower rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- The total cooking time will vary depending on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
- Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
Nutrition Information
Serving
1/6 of the casserole
Calories
393kcal
(20%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
77mg
(26%)
Sodium
984mg
(41%)
Potassium
442mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1227IU
(25%)
Vitamin C
29mg
(32%)
Calcium
311mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 393kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 984mg | 41% |
| Potassium | 442mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1227IU | 25% |
| Vitamin C | 29mg | 32% |
| Calcium | 311mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.