Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Wonderful, hearty, and tasty chicken fajita casserole that combines chicken and Tex-Mex elements. Serve with lime wedges.


Recipe Summary

30 mins
1 hr 20 mins
10 mins
2 hrs
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Bring stock to a boil in a large pot. Add chicken breasts and cook until very tender, no longer pink in the centers, and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate, keeping stock in the pot. Remove and discard bones, fat, and skin. Chop meat and set aside.

  • Add rice to the stock and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and stock has been absorbed, 20 to 25 minutes. Set aside.

  • Heat oil in a large skillet over medium-high heat. Add bell peppers, onions, jalapeno peppers, and garlic; saute until slightly tender, about 5 minutes.

  • Combine chicken, rice, vegetables, black beans, salsa, fajita seasoning, salt, and pepper in a large mixing bowl. Transfer to a large casserole dish and top with cheese.

  • Bake in the preheated oven until browned and bubbly, about 30 minutes. Let rest for 10 minutes; serve with sour cream and tortilla strips on top.

Cook's Note:

You can fry your own tortilla strips using 8-inch corn tortillas. I've tried many different brands of store-bought corn chips and the family agrees the homemade ones "rule!"

Nutrition Facts

576 calories; protein 38g; carbohydrates 42.3g; fat 28.4g; cholesterol 117.4mg; sodium 1429.1mg. Full Nutrition