Description
This Chicken Fajita Casserole is a flavorful and comforting dish combining tender chicken, sautéed bell peppers and onions, and a creamy blend of cheeses and spices. Perfectly seasoned with fajita spices and baked to bubbly perfection, it’s an easy and satisfying meal that’s gluten-free and ideal for weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Seasonings
- 1 tablespoon fajita seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 5 to 6 minutes until they are browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the sliced onion. Sauté them for 4 to 5 minutes until they become slightly soft but still retain some crunch.
- Add seasoning and combine: Return the cooked chicken to the skillet with the vegetables. Sprinkle the fajita seasoning, garlic powder, chili powder, cumin, paprika, salt, and black pepper over the mixture. Stir well to evenly coat the chicken and veggies with the spices.
- Prepare the creamy mixture: In a large mixing bowl, combine the sour cream and softened cream cheese. Mix until the mixture is smooth and well blended.
- Combine all ingredients: Add the spiced chicken and vegetable mixture to the creamy bowl and stir thoroughly until everything is coated evenly.
- Assemble the casserole: Transfer the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
- Bake: Place the baking dish into the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbly.
- Garnish and serve: Remove from the oven and sprinkle with fresh chopped cilantro. Serve warm, optionally with rice, tortillas, or a side salad.
Notes
- Use rotisserie chicken as a shortcut to reduce prep and cook time.
- Serve with rice, warm tortillas, or a fresh side salad for a full meal.
- Add chopped jalapeños or a dash of hot sauce for extra spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
