This chicken fajitas casserole is a speedy, delicious family meal idea, full of flavour, nutritious and ready in just over 40 minutes. There is no need to marinate or precook any of the ingredients.
This chicken fajitas casserole is full of flavour, colour and texture! It contains a small amount of chopped tomatoes which, together with the spices and the juices from the chicken, create a delicious sauce, perfect to pour over rice.
It’s a simple, quick, easy and nutritious meal idea the whole family will love!
Chicken fajitas casserole ingredients and substitutions
- Chicken breast: cut it lengthways into 3 long pieces each.
- Tomatoes: provide the base for the sauce.
- Sweet chili sauce: balances the tartness of the tomatoes creating more depth of flavour. You can use honey or barbecue sauce instead if preferred (but do not include smoked paprika in your spice mix).
- Peppers: use any colour bell peppers you like.
- Spices: Adjust the amounts to suit your taste, for example by adding more chili powder for extra heat. You can also use a mixture of sweet and smoked paprika instead of just sweet. Alternatively use ready made fajitas seasoning (approx. 1- 1.5 tbsp) – omit the salt if it’s included in the spice mix.
- Cheese: adjust the amount to your preference.
- Lime zest: adds a hint of citrus flavour.
Can I use chicken thighs
I don’t recommend it. This dish cooks quickly and is ready as soon as the meat is fully cooked. Chicken thighs work better in recipes that require longer cooking times (the longer they cook the more tender they become).
Step-by-step recipe instructions
1.Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (28cm/11'’ x 20cm/8’').
Mix together the spices and salt. Place the chicken pieces in a large bowl, add the spice mixture (reserving 1 teaspoonful), 1.5 tbsp of oil and stir until thoroughly combined. The chicken pieces should be evenly coated in the spices.
2. Combine the tomatoes with the chili sauce and spread evenly over the bottom of your casserole dish. Arrange the chicken pieces close together in a single layer on top. Zest the limes over the chicken.
3. Place the peppers in the mixing bowl (the one you used for the chicken), add the rest of the spice mix, remaining half a tablespoon of oil and stir until thoroughly mixed.
4. Place the peppers over the chicken, scatter the cheese over the top and bake in the centre of the oven for 25-30 minutes (until the chicken is thoroughly cooked). Do not overcook the chicken.
5. Remove from the oven, drizzle over a little lime juice and garnish with freshly chopped cilantro/coriander before serving.
Serving suggestions
This chicken fajita casserole is perfect to serve with rice or tacos/wraps, a dollop of guacamole as well as other Mexican-style dishes including black bean stew, grilled corn salsa or mango avocado salsa.
Make ahead
This chicken fajitas casserole recipe can be prepared ahead, refrigerated and cooked the next day. Assemble the recipe as per Instructions, cover and refrigerate. Cook uncovered in a preheated oven.
Top tips
- Cooking times may vary depending on your appliance and the size of your chicken pieces. It’s important not to overcook your chicken fajitas casserole or the meat might be chewy.
- Ensure both the chicken pieces as well as the peppers are thoroughly coated in the spices and oil before assembling the dish.
- I didn’t use very much cheese, but you can adjust the amount to suit your taste.
- Best served immediately.
- Freeze for up to 3 months.
Freezing
You can freeze the entire casserole, unbaked, covered, for up to 3 months. Bake from frozen (it will need a few extra minutes in the oven). Freeze only if your chicken has NOT been previously frozen.
Alternatively freeze cooked chicken fajitas casserole leftovers (once completely cooled). Defrost in the fridge overnight and reheat individual portions in the microwave.
Related recipes
- Quick and Easy Tortilla Bake
- Mexican Turkey Rice Casserole
- Oven Pulled Chicken the Healthy Way
- Hasselback Harissa Chicken with Halloumi
Why not also check out all my chicken recipes as well as these other easy meal recipe ideas!
Keep in touch!
If you make this chicken fajitas bake I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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Chicken Fajitas Casserole (Low Fat)
Equipment
- Casserole dish (28cm/11' x 20cm/8')
Ingredients
- 650-700 g chicken breast skinless, boneless, cut lengthways into 3 strips each
- 200 g canned chopped tomatoes
- 1½ tsp sweet chili sauce or 1 tsp honey/bbq sauce
- 2 bell peppers any colour, deseeded, thinly sliced
- 2½ tsp paprika
- 1 tsp ground coriander
- ⅔ tsp chili pepper
- ½ tsp garlic granules, onion granules, cumin powder, fine sea salt each
- 40 g cheddar cheese coarsely grated, approx. 4-5 tbsp
- 2 tbsp olive oil
- Zest of 1½ limes
- Lime juice and freshly chopped cilantro/coriander for serving
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (28cm/11'’ x 20cm/8’').Mix together the spices and salt. Place the chicken pieces in a large bowl, add the spice mixture (reserving 1 teaspoonful), 1.5 tbsp of oil and stir until thoroughly combined. The chicken pieces should be evenly coated in the spices.
- Combine the tomatoes with the chili sauce and spread evenly over the bottom of your casserole dish. Arrange the chicken pieces close together in a single layer on top. Zest the limes over the chicken.
- Place the peppers in the mixing bowl (the one you used for the chicken), add the rest of the spice mix, remaining half a tablespoon of oil and stir until thoroughly mixed.
- Place the peppers over the chicken, scatter the cheese over the top and bake in the centre of the oven for 25-30 minutes (until the chicken is thoroughly cooked). Do not overcook the chicken.
- Remove from the oven, drizzle over a little lime juice and garnish with freshly chopped cilantro/coriander before serving.
Notes
- Cooking times may vary depending on your appliance and the size of your chicken pieces. It’s important not to overcook your chicken fajitas casserole or the meat might be chewy.
- Ensure both the chicken pieces as well as the peppers are thoroughly coated in the spices and oil before assembling the dish.
- I didn’t use very much cheese, but you can adjust the amount to suit your taste.
- Best served immediately.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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