Rotel Tomatoes: This recipe also calls for a can of diced tomatoes with chilies, you know the stuff – Rotel. I used the mild version here, but if you like heat – go for your favorite heat level.
Chicken Broth: Broth or stock will work in this case. If you’re concerned with sodium, choose a low sodium version.
Fajita Seasoning: There are tons of fajita seasoning packets out there. Feel free to use your favorite. I’ve tasted a bunch of them, and the McCormick version is my absolute favorite for both fajitas and tacos. It has a smoky flavor that really adds to the dish. Now, don’t go hunting all over town for it – nothing is worth that – but if you can find it, get it.
Shredded Cheese: All good casseroles need some cheese. For this chicken fajita casserole recipe, I chose the shredded Mexican blend cheese. Mild cheddar cheese or another cheddar blend should work as well. Pepper jack cheese would add some extra flavor and a little heat.
Recipe Variations and Additions
Black Beans or Pinto Beans would make a delicious addition and add some nutrition and fiber.
Tortilla Chips are a delicious complement when served on the side. Scoop up the fajita chicken casserole like a dip!
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