So if you’ve visited this blog before, you know I’m ALL about healthy + easy recipes. No time for the complicated stuff! The quicker I can make this deliciously healthy meal, the better. I’m especially all about recipes that can be made for dinner once and provide lunches and dinners throughout the week!
There are some meals that should always be eaten fresh (hey hey Poached Egg & Avocado Breakfast Salad!), but in this case (and DARE I say) I think this Chicken Fajita Casserole might actually taste better the second day as leftovers than the first day. I know, I KNOW! You’ve GOTTA try this one, friends. It’s too easy and too delicious not to!
Cody was especially excited to be able to take these Chicken Fajita Casserole leftovers to work the next day! He usually just takes a boring sandwich, poor guy. It was a special day, y’all (LOL)! I sent him off with the meal in these amazing Reynolds™ Disposable Heat & Eat Containers, which can be heated up in the microwave. Not only that, but they’re made with plant fibers and a wonderful alternative to plastic.
My fave part: NO CLEAN UP, PEOPLE! I have this crazy weird thing about dishes (I really really don’t like dirty dishes), so these Reynolds™ Disposable Heat & Eat Containers are such a win for me! Check these out for yourself by picking up a pack of new Reynolds™ Disposable Heat & Eat Containers at your local Walmart in the food storage aisle. Also, be sure to head over to website to save 1$ off of Reynolds™ Disposable Heat & Eat Containers!
Side note: feel free to make adjustments to this recipe as you need. This is one of those “throw in whatever sounds good” casserole recipes! Or is that all casseroles? Either way, do what you gotta do, ‘sis!
OH AND SECOND SIDE NOTE!!! Every week, I roast a whole, organic, vegetarian-fed chicken at the beginning of the week and use the meat all week long. I make everything from Healthy Sriracha Shredded Chicken Tacos to recipes like this Fajita Chicken Casserole. It makes life so much easier! I literally just throw the chicken in an oven roaster, add about a 1/2 inch of water, top with whatever seasoning I’m feeling that day, then bake at 425 degrees for about 2 – 2.5 hours. I use a thermometer to make sure the chicken gets to 170-180 degrees, and then Cody actually does the carving (because it freaks me out. Don’t judge me, I pay him back in food). If you need an actual recipe, here’s an Easy Roast Chicken Recipe!
Shout out to Cody’s grandma for teaching me how to roast a chicken. It’s life-changing, y’all!
Oh yes, and one last side note. I keep meaning to tell you guys stuff! If you’re not eating this for dinner the night before and plan to make this only for taking on-the-go, feel free to just mix the ingredients together in the containers and refrigerate. Whenever you’re ready to eat it, place the containers in the microwave to heat everything up. The chicken should already be cooked, so all you have to do is heat up the casserole!
Guys, trust me when I say this Chicken Fajita Casserole is the BEST. So good!
Here’s the easy recipe:
Chicken Fajita Casserole
- 2 chicken breasts cooked, shredded
- 2 small whole wheat tortillas cut into pieces
- 3 peppers chopped
- 3 cups spinach
- 1 cup black beans
- 1/2 cup tomato sauce
- 2 tsp garlic
- 2 tsp crushed red pepper
- 2 cup shredded Mexican cheese
- cilantro for garnish
Preheat oven to 350 degrees.
Mix together the cooked and shredded chicken, tortilla pieces, chopped peppers, spinach, black beans, tomato sauce, & garlic.
Place the mixture in a casserole dish and top with shredded cheese, crushed red pepper, and cilantro.
Bake for about 15-20 minutes or until hot.
Serve hot and enjoy, or place in containers for lunch the next day!