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If you crave those sizzling skillets of chicken fajitas but want less fuss and fewer dishes, this chicken fajita casserole brings all the Tex-Mex flavor to a single pan. Tender, chipotle- and cumin-spiced chicken is baked right on top of fire-roasted tomato rice and melty cheese, with bright peppers and onions making every bite pop. It is hearty enough for a weekday dinner and perfect for sharing with friends or family.
I first served this on a game night and everyone reached for seconds. Now it is a go-to when I want dinner with almost no hands-on work.
Ingredients
- White rice: gives a fluffy base that soaks up all the roasted tomato flavors. Rinse well for the best texture.
- Fire-roasted tomatoes: bring smoky depth to each scoop of rice so look for brands with rich color and visible char.
- Chicken bouillon cube: infuses the rice with savory goodness. Choose a flavor you already love in soups.
- Chicken breasts: stay tender and pick up all the spice mix. Look for even-thickness so they cook evenly.
- Kosher salt: boosts every flavor. Seasoning as you go makes a difference.
- Chipotle chile powder: adds smoky heat. Try to use chipotle powder not just any chili blend.
- Ground cumin: sets the fajita mood and works well paired with smoky and sweet flavors.
- Cayenne and dried oregano: bring a warm and herbal kick. Adjust cayenne to your favorite spice level.
- Bell peppers and red onion: add crunch and sweetness. The more vibrant the color the fresher the flavor.
- Jalapeños: layer in a gentle but not overwhelming spice. Seed for less heat.
- Low-moisture mozzarella: stretches beautifully when melted.
- Pepper Jack cheese: melts and delivers extra kick. Freshly shredded is best for even melting.
- Cheddar: brings just enough sharpness to balance things out. Any variety works.
- Cooking spray: keeps sticking at bay and helps with easy cleanup.
- Chopped fresh cilantro and warm tortillas: round out every fajita bite. Go for soft pliable tortillas.
- Pico de gallo and sour cream: give brightness and creaminess as optional toppings.
Step-by-Step Instructions
- Preheat and Prepare the Pan:
- Arrange a rack in the center of your oven and set it to 375 degrees. Spray a 13 by 9 inch baking pan evenly with cooking spray to prevent sticking.
- Make Bouillon Liquid:
- Place the chicken bouillon cube in a small heatproof bowl. Pour two thirds cup boiling water on top. Let it sit for about thirty seconds and then mash well with a fork until dissolved.
- Layer Rice and Liquid:
- Spread the rinsed rice evenly in the prepared pan. Pour the bouillon liquid and the can of fire-roasted tomatoes over the rice and gently stir to combine so the rice is coated. Cover the pan tightly with foil so steam is trapped and bake for fifteen minutes to start cooking the rice.
- Mix the Seasonings and Chicken:
- In a small bowl combine salt chipotle chile powder garlic powder cumin onion powder cayenne oregano and black pepper. Pat the chicken breasts dry with paper towels then coat both sides with half of the seasoning mixture making sure the flavors stick.
- Add Chicken to Rice:
- After the pan bakes uncover it. Carefully lay the seasoned chicken breasts on top of the par-cooked rice.
- Season and Layer the Vegetables:
- In a large bowl toss together bell pepper strips red onion jalapeños sliced garlic and the remaining half of the seasoning mix. Arrange this colorful mixture on and around the chicken to cover evenly.
- Bake Covered to Finish Cooking:
- Cover the whole baking pan tightly again with foil. Return it to the oven and bake until the rice is tender and chicken is cooked through to an internal temperature of one hundred fifty five degrees usually about thirty five to forty minutes.
- Top with Cheese and Broil:
- Remove the pan from the oven and set your broiler to high. Peel off the foil and scatter all three cheeses over the top of the casserole. Place the pan back in the oven under the broiler uncovered and watch closely for four to five minutes until the cheese is melted bubbling and lightly browned.
- Slice and Serve:
- Transfer the chicken breasts to a cutting board and slice thinly if you wish. Serve with plenty of the pepper rice mixture and your favorite toppings like cilantro pico de gallo sour cream and warm tortillas.
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You Must Know
- Great for feeding a crowd or meal prepping
- Naturally gluten free with no flour needed
- Stays juicy thanks to steam baking under foil
My favorite ingredient to highlight is the chipotle chile powder as it gives the casserole a smoky kick that reminds me of fajitas at my favorite family Tex-Mex spot. Every time I make this the aroma alone brings everyone to the kitchen before dinner is even on the table.
Storage Tips
Chicken fajita casserole keeps well for up to four days in the fridge. Store portions in airtight containers. If the rice dries out a bit reheat it with a splash of water and cover to bring back the tenderness. It also freezes well for up to two months just let it thaw in the fridge overnight before reheating.
Ingredient Substitutions
Chicken breast is classic but chicken thighs work just as well and stay extra moist. Swap any color bell pepper you have on hand and use Monterey Jack instead of Pepper Jack for a milder cheese option. Brown rice can be used but plan for a longer initial rice bake.
Serving Suggestions
Set up a fajita bar and let everyone top their plates with sliced avocado extra cheese or salsa. I love tossing in some crispy tortilla strips for crunch or using the leftovers to fill burritos for the next day’s lunch. Pair with a simple green salad or charred corn for a fresh side.
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Cultural or Historical Context
Fajitas come from the Texas ranchlands where skirt steak was cooked over an open fire with peppers and onions. This casserole brings all those traditions to your table but skips the stovetop juggling and lets the oven do the work. Every bite reflects classic Tex-Mex comforts without a mess of skillets.
Common Recipe Questions
- → What type of cheese works best in this casserole?
A blend of mozzarella, cheddar, and pepper Jack provides a creamy, flavorful melt, but any favorite melty cheese can be substituted.
- → How do I keep the chicken from drying out?
Covering the pan tightly with foil while baking steams the chicken, helping it remain moist and tender.
- → Can I use brown rice instead of white rice?
Brown rice takes longer to cook and may require extra liquid. Adjust bake time and liquid amounts if substituting.
- → What are ideal toppings for serving?
Cilantro, pico de gallo, sour cream, guacamole, and warm tortillas all complement the Tex-Mex flavors beautifully.
- → How spicy is this dish?
Chipotle chile powder and jalapeños provide a moderate kick, but you can adjust the amount to taste for less or more heat.