Cheesy Fajita Chicken Bake: A Flavor-Packed Crowd Pleaser

Serves: 6
Prep Time: 15 minutes
Cook Time: 45 minutes

If you’re craving bold Tex-Mex flavors that satisfy, this Cheesy Fajita Chicken casserole will hit the spot. Juicy chicken, vibrant veggies, and a luscious homemade queso come together in this easy-to-make dish.

Packed with rice and a savory salsa kick, it's a perfect meal for any night of the week. Plus, it’s gluten-free, making it a great option for everyone to enjoy!

Photo byGLP

Ingredients:

• For the Bake:
• • 1/4 cup unsalted butter, divided
  • 1 pound boneless chicken breast, cubed
  • 1 medium yellow onion, cut into strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cups instant white rice
  • 2 cups chicken broth
  • 1 oz taco seasoning mix
  • 1 (15.5 oz) jar of salsa
  • 1/3 cup fresh cilantro, chopped
  • Salt and pepper to taste
• For the Queso:
• • 1 (12 oz) can evaporated milk
  • 2 cups shredded Mexican cheese blend
  • 10 slices American cheese
  • 1 (4 oz) can diced green chilies

Directions:

1. Preheat your oven to 375°F and grease a 9x13 baking dish.
2. In a skillet, melt 2 tablespoons of butter over medium-high heat. Add the cubed chicken, season with salt and pepper, and sear for 3-4 minutes until lightly browned on both sides. Transfer the chicken into the prepared baking dish.
3. Add the rest of the butter to the skillet. Toss in the onion and bell peppers, cooking for 5-6 minutes until the onions are soft and the peppers are tender. Remove from heat and add the veggies to the baking dish.
4. In a mixing cup, whisk together the chicken broth and taco seasoning. Pour the broth mixture and salsa over the chicken and veggies. Sprinkle the uncooked rice evenly on top, stir gently, and cover the dish tightly with foil.
5. Bake for 45 minutes on the center rack until the rice is cooked through.
6. While the casserole bakes, make the queso. In a small saucepan over medium heat, combine the evaporated milk, shredded cheese, American cheese, and green chilies. Stir frequently until melted and smooth, about 10-12 minutes. Keep warm on low heat.
7. After baking, remove the foil and fluff the rice with a fork. Garnish with fresh cilantro and drizzle the warm queso over the top or serve it on the side for dipping.

Substitutions:

• Chicken thighs can be used instead of chicken breast for a richer flavor.
• Swap brown rice for white rice, but adjust cooking time as needed.
• To make it dairy-free, substitute the queso with a vegan cheese sauce and use dairy-free butter.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through. You can also freeze the casserole for up to 2 months—just thaw it overnight in the fridge before reheating.

This cheesy, satisfying meal is perfect for busy weeknights or casual gatherings.

https://12tomatoes.com/queso-smothered-fajita-casserole/