Chicken Fajita Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g boneless, skinless chicken breasts, sliced into strips</li><li class="ingredients-single-item">3 tablespoons olive oil, divided</li><li class="ingredients-single-item">2 tablespoons fajita seasoning mix (or taco seasoning)</li><li class="ingredients-single-item">1 red bell pepper, sliced into strips</li><li class="ingredients-single-item">1 yellow bell pepper, sliced into strips</li><li class="ingredients-single-item">1 green bell pepper, sliced into strips</li><li class="ingredients-single-item">1 large onion, sliced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 can (400g) diced tomatoes, drained</li><li class="ingredients-single-item">8 flour tortillas (20cm diameter)</li><li class="ingredients-single-item">300g grated cheddar cheese (or Mexican cheese blend)</li><li class="ingredients-single-item">150g sour cream</li><li class="ingredients-single-item">100g chopped fresh coriander (cilantro)</li><li class="ingredients-single-item">1 tablespoon lime juice</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">Large frying pan or skillet</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and lightly grease your baking dish. This preparation ensures your casserole won't stick and will bake evenly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, toss the chicken strips with 1 tablespoon olive oil, fajita seasoning, salt, and pepper until evenly coated. The oil helps the seasoning adhere to the chicken and promotes browning during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat a large frying pan over medium-high heat and add 1 tablespoon olive oil. Once hot, add the seasoned chicken strips and cook for 5-6 minutes until no longer pink and slightly browned. Remove the chicken to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same pan, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onion, cooking for about 5-7 minutes until they begin to soften but still retain some crispness. This slight undercooking ensures the vegetables won't become mushy during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the minced garlic to the vegetables and cook for 30 seconds until fragrant. Then add the drained diced tomatoes and lime juice, stirring to combine. Return the chicken to the pan and gently mix everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Begin assembling your casserole by placing 2 tortillas on the bottom of your prepared baking dish, tearing them as needed to cover the bottom surface. The tortillas will absorb moisture from the filling and create distinct layers in your casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread 1/3 of the chicken and vegetable mixture over the tortillas, then dollop 1/3 of the sour cream in small spoonfuls over the mixture. Sprinkle with 1/4 of the grated cheese and a little chopped coriander.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the layers twice more, finishing with a layer of tortillas on top. Sprinkle the remaining cheese over the top layer. The layering technique creates distinct flavor zones that meld together during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and beginning to brown. This two-stage baking process ensures the casserole heats through without burning the cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the casserole to rest for 5-10 minutes before serving. This resting time allows the layers to set slightly, making it easier to portion and serve. Garnish with additional fresh coriander and serve with extra sour cream or guacamole if desired.</li></ol>