Quick, easy, and SO delicious. This Chicken Fajita Casserole is the BEST healthy dinner recipe! My entire family loves it and it's a recipe I like to keep on repeat. Made with sliced fajita veggies, flavorful chicken (or rotisserie chicken), a smoky fajita sauce, whole wheat tortilla pieces, beans, spinach, and topped off with cheese and cilantro to your heart's desire. Throw it in the oven for a melty, savory, incredibly yummy dinner recipe that everyone will love!
Course Dinner, Lunch, Dinner, Appetizer, Main Course
Heat up 1 Tablespoon of the avocado oil in an oven-safe skillet (such as cast iron) over medium-high heat.
Cook the sliced onion and bell peppers in the oil for about 7-10 minutes, or until tender.
Remove the vegetables from the skillet and set aside.
Heat up the remaining oil in the skillet and add in the sliced or cubed chicken.
Add in the garlic and cook for 4-5 minutes, stirring occasionally.
While the chicken is cooking, mix the tomato sauce, salsa, smoked paprika, cumin, chili powder, salt, and pepper.
Pour half of the sauce mixture into the skillet with the chicken and cook for another 4-5 minutes.
Add the cooked fajita veggies back in to the skillet.
Stir in the black beans, tortilla pieces, and spinach.
Add the remaining sauce mixture and stir.
Remove the skillet from heat and top with cheese and cilantro.
Place the casserole in the oven and bake for another 7-10 minutes, or until the cheese is melted and everything is evenly warm.
Remove from the oven, add crushed red pepper (optional), serve, and enjoy!
Use pre-cut or even frozen fajita veggies to save time!
Make this casserole with rotisserie chicken (or leftover cooked chicken). Simply heat up the chicken in the pan (instead of cooking the chicken breast) and add in the sauce like you normally would until it's warm! Then continue with the rest of the steps.
Cut the tortilla up while other ingredients are cooking.
Have your ingredients measured and ready to go in advance!
To Make Ahead:
Cook the vegetables, chicken, sauce mixture, beans, and spinach according to the recipe card directions.
Let cool completely, then refrigerate for 30 minutes.
Mix in the whole wheat tortilla pieces.
Transfer the casserole mixture into an oven-safe airtight container.
Top with shredded cheese and cilantro.
Add the airtight lid and store in the refrigerator for up to 3 days.
When ready to eat, simply place it in the oven for about 15-20 minutes (or until the cheese melts and everything is warm)!