CHICKEN FAJITA CASSEROLE
Wonderful, hearty, and tasty chicken fajita casserole that combines chicken and Tex-Mex elements. Serve with lime wedges.
Provided by PseudoChefNeil
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 575.9 calories, Carbohydrate 42.3 g, Cholesterol 117.4 mg, Fat 28.4 g, Fiber 4.3 g, Protein 38 g, SaturatedFat 15.6 g, Sodium 1429.1 mg, Sugar 2.7 g
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