Fajita Chicken Casserole

Ingredients

For the Base:
2 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper (optional, for extra color), sliced
1 large onion, thinly sliced
3 garlic cloves, minced

For the Chicken:
2 large chicken breasts (or thighs), cooked and shredded (rotisserie chicken works too)
2 tbsp fajita seasoning (store-bought or homemade: chili powder, cumin, paprika, oregano, salt, pepper)
Juice of 1 lime
1 tsp smoked paprika (optional for deeper flavor)

For the Topping:
1 ½ cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese (or mozzarella)
Fresh cilantro, chopped (for garnish)
Diced fresh tomatoes (optional for freshness)

Directions

Preheat Oven – Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

In a skillet, heat olive oil over medium heat. Add onions and bell peppers, sauté until slightly softened (about 5–7 minutes). Add garlic and cook for 1 minute more.

Season the Chicken – In a large mixing bowl, combine shredded chicken, fajita seasoning, lime juice, and smoked paprika. Mix until well coated.

Layer half the sautéed peppers and onions at the bottom of the baking dish. Add the seasoned chicken evenly on top. Add the remaining veggies over the chicken. Sprinkle cheese generously over the top.

Place the dish in the oven and bake uncovered for 20 minutes, or until the cheese is melted and bubbly with golden edges.

Remove from the oven, let it rest for 5 minutes, then garnish with chopped cilantro and fresh diced tomatoes.