Cheesy Chicken Fajita Crunch Casserole
This Cheesy Chicken Fajita Crunch Casserole is an easy dinner that combines tender chicken, colorful bell peppers, onions, melted Mexican cheese, and crispy tortilla chips. It has all the flavors of chicken fajitas in a simple baked casserole.
I love recipes like this because they don’t require a lot of prep work. Everything goes into one baking dish, and the oven does most of the work.
The crunchy tortilla topping adds a fun texture that makes this casserole feel a little more special than a traditional chicken bake.
If you’re looking for an easy weeknight meal that’s filling and packed with flavor, this chicken fajita casserole is a great choice. It’s also an easy way to add vegetables to dinner without making a separate side dish.
The Ingredients
Chicken Breast: Chicken breast is a lean source of protein. Protein can help you feel satisfied after a meal and is important for maintaining and repairing muscles.
Fajita Seasoning: Fajita seasoning adds plenty of flavor without needing a heavy sauce. Using a seasoning blend makes it easy to give the chicken and vegetables that classic fajita taste.
Bell Peppers: Bell peppers are a great source of vitamin C and also provide fiber and antioxidants. Using both red and green peppers adds a variety of nutrients along with plenty of color.
Yellow Onion: Onions add flavor while also providing fiber and antioxidants. They help give the vegetables a delicious savory flavor as they bake.
Reduced-Fat Mexican Cheese: Cheese adds calcium and protein while giving the casserole its creamy, cheesy topping. Using reduced-fat cheese is an easy way to lighten up the recipe while still keeping it cheesy.
Tortilla Chips: Crushed tortilla chips provide the crunchy topping that makes this casserole stand out. Using them as a topping rather than a large amount throughout the casserole keeps the focus on the chicken and vegetables while adding plenty of texture.
Click here to track the points on your Weight Watchers app. There are 9g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.
How to Make This Cheesy Chicken Fajita Crunch Casserole
Preheat oven to 375 degrees F. Lightly spray a 9×13-inch baking dish with cooking spray.
Place the chicken breasts in the baking dish in a single layer. Sprinkle 1/2 tablespoon of fajita seasoning evenly over the chicken.
Arrange the sliced bell peppers and onion over and around the chicken. Sprinkle the remaining 1/2 tablespoon fajita seasoning over the vegetables.
Cover the baking dish tightly with foil and bake for 25–30 minutes, or until the chicken is nearly cooked through.
Remove the foil and sprinkle the Mexican cheese evenly over the chicken and vegetables.
Top with the crushed tortilla chips.
Return to the oven, uncovered, for 8–10 minutes, until the cheese is melted and the tortilla topping is golden and crispy. The chicken should reach 165°F in the thickest part.
Let the casserole rest for about 5 minutes before serving.
Frequently Asked Questions
Can I use chicken tenderloins instead of chicken breasts?
Yes. Chicken tenderloins work well in this recipe and may cook a little faster than full-size chicken breasts. Check them with a meat thermometer and remove them from the oven once they reach 165 degrees F.
Can I use different colors of bell peppers?
Absolutely! You can use any combination of red, green, yellow, or orange bell peppers. Using different colors is a great way to change up the recipe depending on what you have available.
How do I keep the tortilla topping crunchy?
Add the crushed tortilla chips toward the end of baking rather than at the beginning. This prevents them from becoming soggy and gives you a crispy, crunchy topping. For an extra-golden topping, you can place the casserole under the broiler for a minute or two at the end, watching it closely so the chips don’t burn.
Cheesy Chicken Fajita Crunch Casserole
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon fajita seasoning, divided
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 cup reduced-fat Mexican cheese, shredded
- 10 crushed tortilla chips
Instructions
- Preheat oven to 375 degrees F. Lightly spray a 9×13-inch baking dish with cooking spray.
- Place the chicken breasts in the baking dish in a single layer. Sprinkle 1/2 tablespoon of fajita seasoning evenly over the chicken.
- Arrange the sliced bell peppers and onion over and around the chicken. Sprinkle the remaining 1/2 tablespoon fajita seasoning over the vegetables.
- Cover the baking dish tightly with foil and bake for 25–30 minutes, or until the chicken is nearly cooked through.
- Remove the foil and sprinkle the Mexican cheese evenly over the chicken and vegetables.
- Top with the crushed tortilla chips.
- Return to the oven, uncovered, for 8–10 minutes, until the cheese is melted and the tortilla topping is golden and crispy. The chicken should reach 165°F in the thickest part.
- Let the casserole rest for about 5 minutes before serving.
Notes
Here are some more Weight Watchers friendly recipes:
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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