Weeknight dump and bake dinners for the win!
Relatively recently I learned you can bake quinoa....and now I can't stop.
This chicken fajita casserole is healthy, gluten-free, and delicious.
This Chicken fajita casserole is a dump and bake dinner and makes incredible leftovers.
Quinoa is an awesome health food because it contains all 9 amino acids, is high in protein, and is gluten-free.
The main things to know for baking quinoa is to balance twice the liquid than the quinoa....
so for this recipe it's 1 cup quinoa and 2 parts liquid.
What do you need:
- 1 cup quinoa
- 1 cup fajita sauce
- 1 cup chicken broth
- 1 red bell pepper
- 1 red onion
- ½ cup shredded mexican cheese
Optional toppings:
- Lime
- hot sauce
- avocado
- salsa
- sour cream
Substitutions:
No quinoa? You can sub rice! Sometimes I do ½ quinoa and ½ rice
No chicken? Try another protein such as steak or shrimp or use beans to make it vegetarian
No bell pepper? Add zucchini
No red onion? White onion is fine!
No fajita sauce? Try using salsa verde or green enchilada sauce.
How to make a fajita casserole:
Layer ingredients, cover with foil, & bake!
- Preheat oven to 375.
- In a baking dish add quinoa, chopped red beller pepper, and chopped onion.
- Place chicken tenderloins on top of vegetables.
- Pour over broth and fajita sauce (or green enchilada sauce)
- Cover with tinfoil and bake for 50 minutes.
- Ensure chicken is cooked through, top with shredded cheese and cook for 5 minutes to melt cheese.
This chicken fajita casserole is so easy to throw together, even the night before if you like and then pop it in the oven whenever you're ready.
Over the Spoon for:
High protein meal
Gluten-free
Veggie loaded
All *9* amino acids
If you like this chicken fajita casserole you've got to try my Buffalo Chicken Quinoa Bake or my Healthy Pizza Quinoa Bake Recipe.
The best way to let me know what you think is by leaving a review below! They mean the world! 🙂
I'm linking this recipe up to #CookBlogShare Week 3
Chicken Fajita Casserole
Ingredients
- 1 cup quinoa
- 1 diced red bell pepper
- 1 diced red onion
- 1.5 pound chicken tenderloins
- 1 cup Frontera Fajita Sauce (or green enchilada sauce)
- 1 cup chicken broth
- ½ cup shredded mexican cheese
Instructions
- Preheat oven to 375 Fahrenheit.
- In a casserole baking dish add quinoa, chicken, and diced veggies.
- Cover with broth and fajita sauce and thoroughly stir ingredients in dish.
- Cover casserole dish with aluminum foil and bake for 50 minutes.
- Take off foil, cover in cheese, and bake for 5 more minutes.
This looks rather good! I'm trying to eat healthier and a quinoa bake sounds pretty nutritious to me. What a lovely colourful dish!