Fajita Chilaquiles Casserole

Transform your weeknight dinner routine with this irresistible Fajita Chilaquiles Casserole! This vibrant and flavorful dish combines the smoky, spiced essence of classic fajitas with the comforting layers of a casserole, all tied together by crispy baked tortilla chips, tender shredded chicken, and a luscious salsa verde sauce. Loaded with sautéed bell peppers, onions, black beans, and a generous sprinkle of melty Mexican blend cheese, this recipe is a fiesta in every bite! Ready in just about an hour, it’s ideal for feeding a hungry crowd or meal prepping for the week. Don’t forget the finishing touches—fresh cilantro, sour cream, and a zesty squeeze of lime juice—to elevate every serving to restaurant-quality perfection. Perfect for lovers of Tex-Mex recipes, easy family dinners, and satisfying casserole dishes, this hearty, one-pan wonder will quickly become a household favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 3 tablespoons vegetable oil
• 2 medium bell peppers (red, green, or yellow)
• 1 large onion
• 2 medium chicken breast
• 2 tablespoons fajita seasoning
• 2 cups salsa verde
• 2 cups shredded Mexican blend cheese
• 1 cup black beans
• 0.5 cup chicken broth
• 0.25 cup fresh cilantro
• 0.5 cup sour cream
• 1 medium lime

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the corn tortillas into quarters and spread them onto a baking sheet in a single layer. Lightly brush with 1 tablespoon of vegetable oil and bake for 10-12 minutes until crisp and golden. Set aside.

Step 3

Thinly slice the bell peppers and onion. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, and sauté the peppers and onion until soft and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.

Step 4

In the same skillet, cook the chicken breasts over medium-high heat, seasoning them with the fajita seasoning. Cook for 4-5 minutes on each side until fully cooked through. Remove from heat, let rest for 5 minutes, and shred into bite-sized pieces.

Step 5

In a large mixing bowl, combine the salsa verde and chicken broth. Mix well to make a sauce.

Step 6

In a 9x13-inch casserole dish, layer half of the tortilla chips on the bottom. Add half of the cooked peppers, onions, black beans, shredded chicken, and salsa verde mixture. Sprinkle with 1 cup of shredded cheese.

Step 7

Repeat another layer with the remaining ingredients: tortilla chips, peppers, onions, black beans, shredded chicken, salsa verde mixture, and the remaining 1 cup of cheese.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.

Step 9

Garnish with freshly chopped cilantro, a dollop of sour cream, and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	2532.4 grams (2532.4g)

Amount per serving	% Daily Value*
Calories	3555

Total Fat 157.00g	201%
Saturated Fat 66.30g	332%
Polyunsaturated Fat 26.50g
Cholesterol 473mg	158%
Sodium 5742mg	250%
Total Carbohydrate 384.40g	140%
Dietary Fiber 65.40g	234%
Total Sugars 54.30g
Protein 178.70g	357%

Vitamin D 0IU	0%
Calcium 2381mg	183%
Iron 17mg	92%
Potassium 3778mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 19.5%

Carbs: 41.9%