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