Chicken Fajita Casserole Recipe
If you’re searching for a wildly flavorful, weeknight-friendly meal that bursts with color and personality, Chicken Fajita Casserole is the answer you’ve been waiting for. This dish takes the classic Tex-Mex flavors you love—smoky chicken, vibrant bell peppers, and plenty of melty cheese—and brings them together in a bubbly, satisfying casserole form. Whether you’re cooking for a family dinner, casual get-together, or looking to prep meals ahead of time, this Chicken Fajita Casserole is guaranteed to become a new favorite at your table.
Ingredients You’ll Need
What makes this Chicken Fajita Casserole truly shine is just how simple yet essential each ingredient is. Every component brings its own magic, whether it’s the juicy chicken, the rainbow of peppers, or the creamy, cheesy finish that ties it all together. Here’s what you’ll need to make it absolutely irresistible:
- Chicken breasts: Boneless and skinless, cut into bite-sized pieces for juicy, quick-cooking bites that absorb all the fajita flavors.
- Olive oil: Adds richness and helps everything brown beautifully in the skillet.
- Red, yellow, and green bell peppers: Not only do they add a burst of color, but they bring sweetness and a slight crunch to every bite.
- Onion: Sliced and sautéed, it gives a classic sweetness that balances the spices perfectly.
- Chili powder: Delivers authentic, smoky heat right from the heart of Tex-Mex cuisine.
- Smoked paprika: Deepens the flavor with a subtle smokiness that makes each bite cozy and inviting.
- Ground cumin: Earthy and fragrant, this spice is essential for true fajita flavor.
- Garlic powder: Ensures every bite of the casserole is kissed with garlicky goodness, without any prep hassle.
- Onion powder: Concentrates that classic onion flavor into every creamy forkful.
- Salt and black pepper: Just the right amount to highlight all the other flavors and round out the dish.
- Shredded cheddar cheese: Brings sharp, gooey, golden perfection to the topping—don’t be shy with it!
- Shredded Monterey Jack cheese: Melts smoothly and balances the cheddar for extra creaminess.
- Sour cream: Whisked in for an irresistibly creamy, tangy filling.
- Cream cheese: Makes the casserole ultra-smooth and a little indulgent (just the way comfort food should be).
- Chicken broth: Loosens up the creamy mixture and infuses the whole dish with savory juiciness.
- Fresh cilantro: Optional, but a bright, fresh garnish that takes your casserole straight over the top!
How to Make Chicken Fajita Casserole
Step 1: Sear the Chicken
Start by getting a large skillet nice and hot, then add your olive oil and toss in the chicken pieces. Let them cook just until they’re golden and starting to get a little color—this step locks in those delicious juices and sets the stage for flavor. There’s no need to cook the chicken all the way through just yet, so once they’re lightly browned, scoop them out and set them aside.
Step 2: Sauté the Veggies
In that same trusty skillet (don’t clean it—the little browned bits have tons of flavor!), add your rainbow of sliced bell peppers and onions. Cook them for about 5 to 6 minutes, until they’re softened and smelling incredible. This quick sauté brings out their sweetness and gives your Chicken Fajita Casserole irresistible color and texture.
Step 3: Toast the Spices
Sprinkle in your chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Stir everything for a minute to wake up the spices. This step is key—heating the spices in oil helps release all those glorious aromas and makes your kitchen smell absolutely mouthwatering.
Step 4: Mix the Creamy Base
In a big mixing bowl, whisk together the sour cream, cream cheese, and chicken broth until you have a super-smooth, velvety mixture. Don’t worry if the cream cheese seems tricky at first; just keep stirring and it will blend right in. This creamy base is what makes every bite of the casserole so lush and satisfying.
Step 5: Combine and Assemble
Add the cooked chicken, sautéed peppers, and onions into your creamy mixture. Stir it all together until every piece is coated in that gorgeous sauce. Pour everything into a greased 9×13-inch baking dish for easy serving and cleanup.
Step 6: Cheese It Up and Bake
Sprinkle your cheddar and Monterey Jack cheeses all over the top—more is definitely merrier here! Slide the casserole into a 375°F oven and bake for 20 to 25 minutes, until everything is bubbling and the cheese is melted into golden perfection. When it’s done, finish with a sprinkle of fresh cilantro to wake up all those bold flavors.
How to Serve Chicken Fajita Casserole
Garnishes
Take your Chicken Fajita Casserole to the next level with a handful of fresh cilantro, a pop of chopped green onions, or a few extra slices of avocado right before serving. A squeeze of fresh lime adds a bright, zesty touch that cuts through the richness beautifully.
Side Dishes
This casserole is outstanding on its own, but if you want to round out your meal, serve it over fluffy white or brown rice, or tuck scoops into warm tortillas for a fun taco-night vibe. A crisp green salad, some black beans, or even simple roasted corn will make dinner feel extra special.
Creative Ways to Present
For a playful twist, scoop the hot Chicken Fajita Casserole into individual ramekins for personalized servings, or layer it into baked tortilla bowls for an “edible dish” effect. Hosting a party? Offer a build-your-own bar with toppings like salsa, jalapeños, and crumbled queso fresco so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fajita Casserole stores beautifully. Transfer any cooled extra portions to an airtight container and refrigerate for up to 3 days. You’ll find the flavors meld even more overnight, making leftovers especially irresistible for lunch the next day.
Freezing
If you’d like to stash some away for later, freeze portions in airtight containers or freezer-safe bags for up to 2 months. Be sure to let the casserole cool completely before freezing, and label your containers with the date for easy meal planning down the road.
Reheating
To reheat, simply cover and bake in a 350°F oven until warmed through, about 20 minutes if thawed or 35 minutes from frozen. For smaller portions, microwaving works well—just reheat in 1-minute increments, stirring between each burst to ensure everything heats evenly without drying out.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut and packs a ton of flavor. Just shred or chop it, skip the browning step, and add it with the cream mixture and sautéed veggies—dinner will be on the table even faster.
Is Chicken Fajita Casserole gluten-free?
Yes, this recipe is naturally gluten-free, making it perfect for those with dietary restrictions. Just double-check that your spices and broth are gluten-free if you’re cooking for someone with celiac disease.
How can I add more vegetables?
You have lots of options! Try tossing in some mushrooms, zucchini, or even corn and black beans in step five. They’ll add flavor, color, and nutrition without changing the core flavors of the casserole.
What’s the best cheese for topping?
The mix of cheddar and Monterey Jack guarantees that golden, melty finish, but you can experiment—try pepper jack for heat, Colby for extra creaminess, or a Mexican four-cheese blend for a little variety.
Can I make Chicken Fajita Casserole ahead of time?
Definitely! Assemble everything ahead and store it, covered, in the fridge for up to 24 hours before baking. When you’re ready to eat, just add an extra 5 minutes to the bake time since it will be cold out of the fridge.
Final Thoughts
There’s something so comforting and festive about a pan of Chicken Fajita Casserole bubbling away in the oven—it’s a dish that’s both unfussy enough for busy weeknights and special enough for sharing with friends. Give it a try soon, and don’t be surprised if it becomes the most requested meal at your table!
Print
Chicken Fajita Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Fajita Casserole combines all the flavors of classic fajitas in an easy-to-make, cheesy baked dish. Perfect for a weeknight dinner or a casual gathering, this casserole is a crowd-pleaser.
Ingredients
Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
Vegetables:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 medium onion (sliced)
Seasonings:
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Cheese Mixture:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 4 oz cream cheese (softened)
- 1/4 cup chicken broth
Garnish:
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until lightly browned, about 4–5 minutes (they do not need to be fully cooked through). Remove chicken from skillet and set aside.
- In the same skillet, add bell peppers and onion. Sauté for 5–6 minutes until softened. Stir in chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper; cook for 1 minute to toast the spices.
- In a large mixing bowl, combine sour cream, cream cheese, and chicken broth until smooth. Add chicken, peppers, and onions to the mixture and stir to coat evenly.
- Transfer to a greased 9×13-inch baking dish, top with cheddar and Monterey Jack cheeses, and bake for 20–25 minutes until hot and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- This casserole is delicious served over rice, with warm tortillas, or on its own for a low-carb option.
- You can also add black beans or corn for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 410
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 125 mg
