This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast.

In my Chili Mac post, I talked about the highly sought MRE. One of my personal favorites, though, was the Chicken Fajita option. It came with the main meal, baked snack crackers, and hot sauce among other things. I’d mix the three together for one of the more enjoyable meals in the box. So, giving homage to field food days again, I concocted this delicious casserole.

Note on the Chicken

The instructions below call for tenders to support the quick and easy aspect of this recipe. However, if you have the time, I’m still a big advocate of the whole chicken. For Mexican inspired dishes, I like to stuff the chicken with onions, chile peppers, and garlic before rubbing it down with seasoning and cooking. Currently, my top seasonings for dishes like this are Ancho-honey Citrus Spice, Fiesta Sweet and Tangy Seasoning, or Montana Mex Mild Chile and/or Jalapeno seasoning.

Chicken Fajita Casserole

Name: Chicken Fajita Casserole
Cook time: 45 min
Total time: 45 min
Ingredients: 1 lb chicken tenders; 1 tbsp avocado oil; 1/2 can enchilada sauce; 2 cups rice; 1 can Rotel; 1/4 onion, chopped; 1/2 green pepper chopped; Cheez-its

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients

1 lb chicken tenders
1 tbsp avocado oil
1/2 can enchilada sauce
2 cups rice
1 can Rotel
1/4 onion, chopped
1/2 green pepper chopped
Cheez-its

Instructions

Start rice! The easiest way here is to dump the rice and Rotel in a rice cooker with a 1:2 rice/water ratio. So, 2 cups rice, 4 cups water. If you don't have a rice cooker, simply follow the rice instructions from the package and add 1 can of Rotel.
Chop the pepper and onion. Brown the vegetables over medium-high heat for 3-5 minutes, until soft. Place them on a plate to the side. The same skillet will be used for the chicken.
Wash tenders, chop, and season to your liking ( I recommend a Mexican inspired seasoning like the ones mentioned above). Add avocado oil to the skillet, over medium heat, and brown chicken until fully cooked, or approximately 10 minutes.
Give the chicken a final chop, once fully cooked. You can use the spatula/wooden spoon or knife here, whatever works!
In a bowl or pot; mix the rice, chicken, and vegetables. Then, pour in approximately 1/2 can of enchilada sauce and stir well.
Spread the mixture into a large casserole dish. Cover the dish with slightly mashed Cheez-its, drizzle with enchilada sauce (optional), and bake at 400 for 10 minutes.
Top with your favorite hot sauce and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 721mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 13g

Ingredients

1/2 Chicken, pulled

1 1/2 cups natural wild rice

2 cups water

2 cups chicken broth

2 jalapenos, halved and sliced

8 oz mild cheddar, shredded

1 tsp garlic, minced

1/2 onion, chopped

salt & pepper to taste

Instructions

For the chicken, I start with a whole bird but only half is used in this recipe. You can air fry, roast, bake, grill, or smoke it! Whatever your preferred method, just remove the skin and pull half of the chicken off the bone. For an easy whole chicken recipe, click here.

In a pot, bring 2 cups of water and 2 cups of broth to a boil. Rinse the rice thoroughly (until water runs clear), add to the pot, and stir. Reduce heat to low and cover, allowing to simmer for about 45 minutes. Stir occasionally.

While rice is cooking, chop the vegetables and shred the cheese. Remove the seeds from the peppers to reduce the heat (optional). If your chicken hasn't already been pulled, do that now.

Place a skillet over medium high heat. Add the garlic, onions, and jalapeno and allow them to cook for about ten minutes, or until brown.

Return to the rice (after 45 minutes) and remove from heat. Stir in the chicken, vegetables, and cheese. Mix well.

Pour into a casserole dish and spread evenly. Place in the oven at 425 for 10 minutes, until the cheese is fully melted and the top is slightly crisped.