Chicken Fajita Casserole

Prep time: 15-20 minutes

Cook time: 40-45 minutes

Serves: 6-8


  • 3 bell peppers, seeded and diced
  • 1 onion, diced
  • Olive oil
  • 1 lb chicken breasts, sliced into thin strips
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can fire roasted tomatoes (or 2-3 fresh tomatoes, diced)
  • 6-8 whole wheat tortillas
  • 2 cups shredded mexi blend cheese

Homemade Fajita Seasoning

  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • pinch of cayenne (more if you like spicy)


  • Prepare/mix the fajita seasoning in a small bowl. Use half of it to season the chicken. Set the rest aside.
  • Heat a large skillet, on medium high, with 1 tsp olive oil and saute the peppers and onion in two batches until they JUST start to soften (roughly 3 minutes). Don’t forget to season with salt and pepper (can also use garlic powder.) Set aside.
  • Preheat oven to 375.
  • In the same skillet, lightly drizzle the pan with llive oil and cook the chicken strips on medium heat. About 4-5 minutes on each side or until juices run clear when thickest part is sliced. Remove the chicken from pan and cube into bite sized pieces.
  • In a large bowl combine the beans, tomatoes, and remaining fajita seasoning. Add the chicken, peppers, and onions and mix all together.
  • Place 1/2 cup or so of the mixture on the bottom of a greased 9×13″ baking dish.
  • Next, place 3-4 tortillas on top. Then add more chicken mixture on top, cover all the tortillas.
  • One more layer tortillas on top of that and then top with the remaining chicken mixture.
  • Finally top with cheese, cover with aluminum foil and bake for 30 minutes.
  • Remove aluminum foil and bake for an additional 10-15 minutes.
  • Slice like lasagna and serve warm
  • Optional: top with avocado or plain Greek yogurt.

Eat like a champion!


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