Cellar Dwellers

Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Dinner
Ingredients: Cooking spray; 1 chicken bouillon cube; 1 1/2 c. white rice, rinsed; 1 (14-oz.) can fire-roasted tomatoes; 1 tbsp. kosher salt; 3/4 tsp. chipotle chile powder; 3/4 tsp. garlic powder; 3/4 tsp. ground cumin; 3/4 tsp. onion powder; 1/2 tsp. cayenne pepper; 1/2 tsp. dried oregano; 1/2 tsp. freshly ground black pepper; 3 (6- to 8-oz.) boneless, skinless chicken breasts; 2 red or orange bell peppers, seeds and ribs removed, sliced into ¼” strips; 1 medium red onion, sliced into 1/4 strips; 2 jalapeños, seeded, sliced into 1/4" strips; 4 cloves garlic, sliced; 1/2 c. shredded low-moisture mozzarella; 1/2 c. shredded pepper Jack cheese; 1/2 c. shredded yellow or white cheddar; Chopped fresh cilantro, pico de gallo, sour cream, and warm flour tortillas, for serving

6 servings

porções

15 minutes

tempo ativo

1 hour 25 minutes

tempo total

Começar a Cozinhar

Ingredientes

Cooking spray

1 chicken bouillon cube

1 1/2 c. white rice, rinsed

1 (14-oz.) can fire-roasted tomatoes

1 tbsp. kosher salt

3/4 tsp. chipotle chile powder

3/4 tsp. garlic powder

3/4 tsp. ground cumin

3/4 tsp. onion powder

1/2 tsp. cayenne pepper

1/2 tsp. dried oregano

1/2 tsp. freshly ground black pepper

3 (6- to 8-oz.) boneless, skinless chicken breasts

2 red or orange bell peppers, seeds and ribs removed, sliced into ¼” strips

1 medium red onion, sliced into 1/4 strips

2 jalapeños, seeded, sliced into 1/4" strips

4 cloves garlic, sliced

1/2 c. shredded low-moisture mozzarella

1/2 c. shredded pepper Jack cheese

1/2 c. shredded yellow or white cheddar

Chopped fresh cilantro, pico de gallo, sour cream, and warm flour tortillas, for serving

Instruções

Arrange a rack in center of oven; preheat to 375°. Spray a 13" x 9" baking pan with cooking spray.

In small heatproof bowl, place bouillon cube. Pour 2/3 c. boiling water over. Let sit 30 seconds, then mash with a fork to dissolve.

Spread rice in prepared pan. Pour in chicken bouillon liquid and tomatoes, stirring to combine. Tightly cover pan with foil and bake 15 minutes.

Meanwhile, in a small bowl, combine salt, chile powder, garlic powder, cumin, onion powder, cayenne, oregano, and black pepper. Pat chicken dry; season all over with half of seasoning mix.

Remove pan from oven, uncover, and arrange chicken on top of rice.

In a large bowl, combine bell peppers, onion, jalapeños, garlic, and remaining seasoning mix. Arrange on top and around chicken. Tightly cover dish with foil.

Bake casserole until rice is cooked and an instant-read thermometer inserted into thickest part of chicken registers 155°, 35 to 40 minutes.

Remove dish from oven and heat broiler. Remove foil and top with cheese. Broil, uncovered and watching closely, until cheese is melted and bubbly, 4 to 5 minutes.

Transfer chicken to a cutting board and thinly slice, if desired. Serve with peppers and rice, cilantro, pico de gallo, sour cream, and tortillas alongside.

Nutrição

Tamanho da Porção

Calorias

482

Gordura Total

16 g

Gordura Saturada

6 g

Gordura Insaturada

Gordura Trans

0 g

Colesterol

101 mg

Sódio

739 mg

Carboidrato Total

46 g

Fibra Dietética

3 g

Açúcares Totais

5 g

Proteína

35 g