Chicken Fajita Casserole

This tasty chicken fajita casserole packs all the zesty flavors of classic fajitas into an easy, cheesy meal!

I’m talking juicy chicken, colorful bell peppers and onions, a kick of spice from fajita seasoning, and a blanket of melted cheese on top. 

This crowd-pleasing dish also comes together with minimal effort.

I like to serve it with fresh cilantro, avocado, and sour cream. Choose your favorite fajita fixings for a fun, build-your-own situation!

Why You’ll Love This Chicken Fajita Casserole

One-Pan: This casserole is a one-pan meal, making cleanup a breeze and saving you time in the kitchen.

Family Favorite: With its vibrant mix of bell peppers, tender chicken, and melty cheese, this dish is always a hit.

Quick Prep: The minimal prep time means you can have this delicious casserole ready to bake in under 30 minutes.

Perfect for Leftovers: This casserole tastes just as good the next day, making it an excellent option for meal prep and easy lunches.

Ingredients

• Boneless Skinless Chicken Breasts: The star of the show! They’re cut into bite-sized pieces for easy eating.
  
• Olive Oil: Use just a splash to sauté the veggies until soft and bring out their natural sweetness.
  
• Bell Peppers: Vibrant and colorful, these peppers add a sweet crunch and are essential for a classic fajita flavor.
  
• Onion and Garlic: The aromatic duo forms the flavor base of any good fajita or Tex-Mex dish.
  
• Fajita Seasoning: It brings a smoky, zesty kick, making the dish taste authentically Tex-Mex.
  
• Diced Tomatoes with Green Chiles: They add acidity and a kick of heat.
  
• Cream Cheese: It melts into a luxuriously creamy sauce, coating every bite. The secret ingredient!
  
• Shredded Cheddar or Monterey Jack Cheese: For a melty, cheesy finish to the casserole.
  
• Chopped Fresh Cilantro: A pop of fresh, citrusy flavor and vibrant green color finishes the dish.
  
• Salt and Pepper: To enhance all the other flavors. Add to taste!

How to Make Chicken Fajita Casserole

Once you try this casserole, you might never make traditional fajitas again.

1. Prep the oven. Preheat to 375°F and grease a 9×13-inch baking dish.

2. Cook the chicken. Season with half the fajita seasoning, and cook in 1 tablespoon olive oil until browned and cooked through, about 6-8 minutes. Transfer to a baking dish.

3. Cook the vegetables. Add the remaining olive oil to the skillet, and cook the bell peppers, onion, and garlic until tender, about 5-7 minutes. Stir in the remaining fajita seasoning.

4. Combine the ingredients. Pour the vegetable mixture over the chicken. Add the undrained diced tomatoes and green chiles and stir to combine.

5. Add the cheeses. Dot with the softened cream cheese, and top with the shredded cheese.

6. Bake the dish. Bake uncovered for 20-25 minutes until bubbly and the cheese is melted. Sprinkle with cilantro before serving. Enjoy!

Tips for the Best Chicken Fajita Casserole

Follow these tips to ensure your casserole comes out perfect every time.

• Take a shortcut. Use store-bought rotisserie chicken or leftover cooked chicken to save time on prep. Simply shred or chop the chicken and add it to the casserole.
  
• Keep things even. Cut the chicken, bell peppers, and onions into similar-sized strips so they cook evenly.
  
• Make it bubbly. Broil the casserole for the last 2-3 minutes of baking for a browned, bubbly cheesy top.
  
• Let it rest. Allow the casserole to sit for 5-10 minutes after baking so it can set up and the juices can redistribute.
  
• Bulk it up with add-ins. Stir in a can of drained black beans, corn kernels, or diced green chiles to bulk up the casserole.
  
• Go wild with toppings. Serve with your favorite fajita toppings, like sour cream, salsa, guacamole, sliced avocado, shredded lettuce, and extra cilantro.
  
• Serve it with sides. Pair with Mexican rice, refried beans, corn on the cob, tortilla chips, or a simple green salad for a complete meal.
  
• Get ahead of the game. Make the casserole ahead by assembling everything in the baking dish. Cover tightly and refrigerate for up to 2 days before baking.

How to Store

Follow these steps to keep your casserole fresh to enjoy again.

To Store: Keep the casserole in an air-tight container in the refrigerator for up to 4 days. Ensure it cools completely before refrigerating.

To Freeze: Let the cooked casserole cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat portions in the microwave, covered, until heated through, about 2-3 minutes. For the whole casserole, cover with foil and bake at 350°F until hot in the center, around 20-25 minutes.

Chicken Fajita Casserole

Course: Main CourseCuisine: Mexican

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

369

kcal

Spice up Mexican night with this easy chicken fajita casserole! With peppers, onions, chicken, and cheese, it’s so much simpler than traditional fajitas.

Ingredients

• 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons olive oil, divided

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 large onion, sliced

• 2 cloves garlic, minced

• 2 tablespoons homemade fajita seasoning (or 1 packet store-bought)

• 1 (10 ounce) can diced tomatoes with green chiles, undrained

• 8 oz cream cheese, softened and cubed

• 1 1/2 cups shredded cheddar or Monterey jack cheese

• 1/4 cup chopped fresh cilantro

• Salt and pepper to taste

Instructions

• Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
• Season the chicken pieces with half of the fajita seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 6-8 minutes. Transfer to the prepared baking dish.
• Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced bell peppers, onion, and garlic. Cook until the vegetables are tender, about 5-7 minutes. Stir in the remaining fajita seasoning.
• Pour the vegetable mixture over the chicken in the baking dish. Add the undrained diced tomatoes and green chiles. Stir to combine.
• Dot the softened cream cheese evenly over the chicken and vegetables. Top with the shredded cheese.
• Bake uncovered for 20-25 minutes until bubbly and the cheese is melted. Sprinkle with chopped cilantro before serving. Enjoy!

Notes

• Use homemade fajita seasoning for maximum flavor if you have time.
• Soften the cream cheese first so it melts into the casserole better. And shred your own cheese for the best texture on top.
• Let the casserole cool for a few minutes before serving so it sets up.