Skinny Chicken Fajita Nacho Casserole packed with sweet peppers, onions, and chicken, then topped with cheesy nachos. This easy one pan dish is a new weeknight favorite!
Now that we’re living in southern California, we’re in perpetual summer and it’s put me in the mood for a lot of Mexican food! I love the classics – quesadillas, burritos, enchiladas – but what I usually end up making is fajitas. I’ve always made my fajitas on the stovetop, first grilling my chicken, then removing to a cutting board and chopping up, then grilling my peppers and onions in the same pan. But it takes some time in front of the stove, so I was looking for an easier way to put fajitas together. That’s when I came up with this fajita casserole.
It’s super simple. You take your chopped veggies and cubed chicken and toss them with some taco seasoning, then bake for half and hour. In the meantime, wash some dishes, set the table, knit a sweater… If your weeknights are anything like mine, downtime while cooking is ideal!
You’ll know the chicken is cooked through because it’s so juicy and tender, but the juices at the bottom of your pan will be clear. Quick tip: If the juices running out of your chicken are pink, it’s not cooked yet. If they’re clear, it’s perfect.
We’ll top the chicken and veggies with a layer of chips and a mexican cheese blend. That way we can dip the nachos right into the fajita filling and won’t need too many of those heavy tortillas, so we’ll still feel light after dinner.
- cooking spray
- ¾ lb boneless skinless chicken breast, cubed
- 1 cup sliced sweet peppers
- ½ cup sliced yellow onion (about half of 1 onion)
- 2 tsp taco seasoning
- 1 tbsp extra virgin olive oil
- 2 cups corn tortilla chips
- 1 cup shredded reduced-fat mexican cheese blend
- freshly chopped cilantro, for garnish (optional)
- Preheat oven to 375 degrees. Grease a 1.4 liter baking dish with cooking spray on bottom and sides.
- Combine chicken, peppers, onions, taco seasoning, and olive oil in medium bowl.
- Spread evenly in baking dish. Bake for 30 minutes.
- Top with chips, then cheese. Bake for an additional 5 minutes to melt cheese.
- Sprinkle cilantro on top, if desired. Serve immediately.
This recipe goes great with Homemade Guacamole and Mango Avocado Salad!
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