Fajita Chicken Casserole

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, fajita seasoning, cream of chicken soup, sour cream, salsa, corn, and black beans. Mix well.
3. Spread half of the crushed tortilla chips evenly on the bottom of the prepared baking dish.
4. Spoon the chicken mixture over the chips and spread into an even layer.
5. Sprinkle half of the cheddar and Monterey Jack cheese over the top.
6. Add the remaining tortilla chips, then finish with the rest of the cheese.
7. Bake uncovered for 25–30 minutes, or until hot, bubbly, and the cheese is melted and golden.
8. Garnish with chopped cilantro before serving.

Variations:

• Veggie-Loaded: Add sautéed bell peppers, onions, or zucchini for extra flavor and color.
• Spicy Kick: Mix in jalapeños, diced green chilies, or a splash of hot sauce.
• Protein Swap: Substitute cooked ground beef, turkey, or rotisserie chicken.
• Cheese Blend: Try pepper jack or queso fresco for a different cheesy finish.

Tips:

• To save time, use rotisserie chicken for quick prep.
• Lightly crush the tortilla chips—too fine, and they’ll lose their crunch.
• For meal prep, assemble the casserole ahead of time and refrigerate. Bake just before serving.
• Leftovers reheat well in the oven or microwave; store covered in the fridge for up to 3 days.

Fajita Chicken Casserole is everything you love about fajitas baked into a comforting, cheesy casserole. It’s bold, hearty, and guaranteed to satisfy every Tex-Mex craving.