Rotisserie Chicken Fajita Casserole
Amanda Cooks & Styles
Simple and delicious Mexican style casserole made with leftover rotisserie chicken. This casserole is layered with black beans, rice, peppers, onions and cheese.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
3 cups Rotisserie Chicken shredded 2 cups Cooked White Rice 1 cup Red Bell Pepper sliced 1 cup Green Bell Pepper sliced 2 cloves Garlic minced 1 cup Onion sliced 1 15oz. can Black Beans drained 2 cups Tomatoes chopped 1 ½ cups Cheddar Cheese grated 1 tablespoon Chili Powder ¼ teaspoon Cumin ½ teaspoon Salt ½ teaspoon Oregano ¼ teaspoon Black Pepper 1 tablespoon Oil
Preheat oven to 375 degrees.
Add oil to a large skillet over medium-high heat.
Add peppers and onions to the skillet and cook until tender - about 10 minutes. Stir in garlic and tomatoes and cook for another few minutes.
Remove skillet from heat and add black beans, shredded chicken, cooked white rice and seasonings. Stir to combine.
Transfer mixture to a lightly oiled baking dish. Sprinkle top with shredded cheese.
Bake casserole in a preheated oven for 20 minutes. When done, let cool for a few minutes before serving.
Serve casserole with a dollop of sour cream and salsa! Enjoy!
Calories: 689 kcal | Carbohydrates: 36 g | Protein: 63 g | Fat: 33 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 213 mg | Sodium: 1226 mg | Potassium: 492 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2950 IU | Vitamin C: 91 mg | Calcium: 346 mg | Iron: 1 mg
Keyword chicken fajita casserole, rotisserie chicken casserole, rotisserie chicken fajita casserole, rotisserie chicken recipe