If you're craving a meal that bursts with flavor and brings a little fiesta to your dinner table, this Fiesta Lime Chicken Casserole is just the ticket. It's a vibrant, hearty dish that's perfect for satisfying hungry bellies, and the lime gives it a refreshing twist that stands out.
Boneless, skinless chicken breasts are the star protein, providing a lean and tender base. Olive oil helps in browning the chicken and adds healthy fats. Onion and garlic form the aromatic foundation, while the red and green bell peppers add color and sweetness. Corn kernels offer a bit of crunch and sweetness, and black beans bring a creamy texture and earthy flavor. The cooked white rice binds everything together, while the Monterey Jack cheese melts into creamy perfection. Sour cream adds a tangy creaminess, and cilantro introduces a fresh, herby note. Lime juice is key for its zesty brightness, and cumin and chili powder provide warmth and spice. Finally, crushed tortilla chips give a satisfying crunch on top.
This casserole is a meal on its own, but you can round it out with a simple side salad dressed with lime vinaigrette. A side of guacamole or avocado slices also pairs beautifully with the zesty flavors. For a festive touch, serve with a margarita!
Let's get started by preheating your oven to 375°F (190°C). This way, it'll be ready for our casserole once everything is assembled.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the boneless, skinless chicken breasts and cook them until they're browned on both sides. This usually takes about 5-7 minutes per side. Once they're nicely browned, take them out of the skillet and set them aside on a plate.
In the same skillet, toss in the diced onion and minced garlic. Sauté them for a couple of minutes until they're fragrant and the onion is starting to soften. Then, add the diced red and green bell peppers. Give everything a good stir and let it cook for about 5 minutes until the peppers are tender.
Next, stir in the corn kernels and black beans. Sprinkle in the ground cumin and chili powder, then pour in the lime juice. Season with salt and pepper to taste. Let everything mingle in the skillet for a few more minutes.
While that’s cooking, shred the browned chicken breasts into bite-sized pieces and return them to the skillet. Mix everything well so the flavors can meld together.
In a large mixing bowl, combine the cooked white rice, sour cream, shredded Monterey Jack cheese, and chopped cilantro. Stir in the chicken and vegetable mixture from the skillet. Mix until everything is well combined.
Lightly grease a 9x13 inch baking dish and transfer the mixture into it, spreading it out evenly. Sprinkle the crushed tortilla chips over the top, creating a crunchy topping.
Pop the dish into your preheated oven and let it bake for about 25-30 minutes. You'll know it's ready when it's heated through and the top is golden brown. Let it cool slightly before serving to avoid burning your mouth.
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