Name: Chicken Fajita Casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 1 ½ pounds boneless skinless chicken breasts, sliced into strips; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper; 1 (10 oz) can diced tomatoes with green chilies, drained; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Chopped fresh cilantro for garnish

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There’s something truly magical about a dish that brings together the bold flavors of Tex-Mex with the comfort of a cozy bake, and Chicken Fajita Casserole does exactly that. Imagine juicy strips of seasoned chicken nestled with colorful bell peppers and onions, all smothered in a creamy, cheesy blanket that bubbles golden in the oven. This casserole is a one-dish wonder that’s perfect for busy weeknights, potlucks, or anytime you crave a hearty, flavor-packed meal. Plus, it’s gluten-free and incredibly versatile, making it a real crowd-pleaser you’ll want to make again and again!

Chicken Fajita Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Fajita Casserole lies in its straightforward, pantry-friendly ingredients. Each component plays a special role—bringing color, spice, and that irresistible creamy-cheesy finish—so don’t skip a thing!

Olive oil: The perfect base for sautéing, adding richness and helping all the flavors bloom.
Boneless skinless chicken breasts: Sliced into strips for quick cooking and classic fajita appeal.
Red, green, and yellow bell peppers: A trio of peppers adds sweetness, crunch, and a rainbow of color.
Medium onion: Sliced thin, it caramelizes beautifully and adds depth to the casserole.
Chili powder, cumin, garlic powder, paprika: This spice blend is the secret to that signature fajita flavor—smoky, earthy, and a little bit bold.
Salt and black pepper: Essential for balancing and enhancing all the other flavors.
Diced tomatoes with green chilies (canned): Drained and added for a tangy, slightly spicy touch that ties everything together.
Sour cream: Stirred in for creamy tang and to keep the casserole extra luscious.
Shredded cheddar and Monterey Jack cheese: Melty, gooey, and golden—they’re the ultimate topping.
Chopped fresh cilantro: Sprinkled over the top for a burst of freshness and color right before serving.

How to Make Chicken Fajita Casserole

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). This gives you time to get all your ingredients ready, and ensures everything bakes evenly once assembled. Take a moment to grease your 9×13-inch baking dish so nothing sticks, and you get all that cheesy goodness in every serving.

Step 2: Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add your sliced chicken and cook for about 5 to 6 minutes, stirring occasionally. You want the chicken strips to be lightly browned and cooked through, but not dry—juicy chicken is key for a great Chicken Fajita Casserole! Once done, transfer the chicken to a plate and set aside.

Step 3: Sauté the Veggies

In the same skillet (no need to wash—those leftover bits add flavor!), toss in your sliced bell peppers and onion. Sauté for about 4 to 5 minutes, just until they’re tender but still vibrant. The colors should really start to pop, and your kitchen will smell amazing.

Step 4: Season and Combine

Sprinkle in the chili powder, cumin, garlic powder, paprika, salt, and black pepper. Stir well to coat the veggies, letting those spices toast just a bit. Return the cooked chicken to the skillet and add the drained diced tomatoes with green chilies. Mix everything together so the flavors meld.

Step 5: Make it Creamy

Remove the skillet from the heat and stir in the sour cream until everything is well combined and creamy. This step transforms your fajita filling into the luscious base for your Chicken Fajita Casserole.

Step 6: Assemble and Bake

Spoon the mixture into your prepared baking dish, spreading it out evenly. Sprinkle both the shredded cheddar and Monterey Jack cheeses over the top, then slide the dish into the oven. Bake uncovered for 20 to 25 minutes, until the cheese is melted, bubbly, and beautifully golden.

Step 7: Garnish and Serve

Once baked, take the casserole out and let it rest for a couple of minutes. Sprinkle generously with chopped fresh cilantro—this last touch makes every bite pop with freshness. Now, your Chicken Fajita Casserole is ready to be devoured!

How to Serve Chicken Fajita Casserole

Garnishes

A sprinkle of fresh cilantro truly brings the whole dish to life, adding color and a fresh herbal note. If you want to take it up a notch, try a squeeze of lime, a dollop of extra sour cream, or some sliced green onions for even more flavor and flair.

Side Dishes

Chicken Fajita Casserole is hearty on its own, but it pairs beautifully with fluffy rice, warm tortillas, or even a simple green salad. For extra fun, serve with tortilla chips for scooping or some black beans on the side to keep things classic and satisfying.

Creative Ways to Present

For a casual dinner, serve straight from the baking dish at the table family-style. If you’re entertaining, scoop the casserole into individual ramekins for a more elegant touch. Or, create a fajita casserole bar with toppings like sliced jalapeños, avocado, and pico de gallo so everyone can customize their own plate.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chicken Fajita Casserole in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for meal prep or quick lunches.

Freezing

This casserole freezes beautifully! After baking and cooling, wrap it tightly or transfer portions to freezer-safe containers. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

To reheat, simply pop a portion in the microwave for 2-3 minutes, or bake the whole casserole at 350°F (175°C) until hot and bubbly. If reheating from frozen, allow it to thaw first for even heating and to preserve that lovely creamy texture.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Using rotisserie chicken is a fantastic shortcut and adds even more flavor. Just shred or slice the chicken and stir it in with the sautéed veggies and spices before baking.

Is Chicken Fajita Casserole gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free spices and check that your canned tomatoes with green chilies don’t have any hidden wheat ingredients.

Can I add extra veggies or beans?

Definitely! Feel free to toss in black beans, corn, or even zucchini for extra texture and nutrition. The casserole is very forgiving, so make it your own.

How spicy is this casserole?

It’s mildly spicy thanks to the chili powder and canned green chilies, but you can easily adjust the heat. For a milder casserole, use plain diced tomatoes instead of the spicy variety, or add extra chilies if you love a kick.

What’s the best way to serve leftovers?

Leftover Chicken Fajita Casserole is delicious wrapped in a tortilla for a quick lunch, piled onto nachos, or even scooped over scrambled eggs for a Tex-Mex breakfast twist.

Final Thoughts

If you’re looking for a meal that brings comfort, big flavors, and effortless style to your table, you can’t go wrong with Chicken Fajita Casserole. It’s the kind of dish that makes everyone happy and keeps them coming back for seconds. Give it a try—you’ll fall in love with how easy and delicious it is!

Chicken Fajita Casserole Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Fajita Casserole is a flavorful and easy-to-make baked dish combining tender chicken strips, sautéed bell peppers and onions, seasoned with a zesty blend of chili powder, cumin, and paprika. Topped with a creamy mix of sour cream and melted cheddar and Monterey Jack cheeses, this casserole is a perfect crowd-pleaser for family dinners. It’s gluten-free, packed with protein, and customizable to your taste with optional additions like black beans or corn.

Ingredients

Scale

Protein and Vegetables

2 tablespoons olive oil
1 ½ pounds boneless skinless chicken breasts, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced

Spices and Seasonings

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Additional Ingredients

1 (10 oz) can diced tomatoes with green chilies, drained
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Chopped fresh cilantro for garnish

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready when the casserole is prepared.
Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and cook for 5–6 minutes until they are lightly browned and fully cooked. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the onion. Sauté for 4–5 minutes until the vegetables are tender and slightly softened.
Season: Sprinkle the chili powder, ground cumin, garlic powder, paprika, salt, and black pepper over the sautéed vegetables. Stir well to combine and coat the vegetables evenly with the spices.
Combine Chicken and Tomatoes: Return the cooked chicken to the skillet with the vegetables. Add the drained diced tomatoes with green chilies. Stir everything together to blend the flavors evenly.
Add Sour Cream: Remove the skillet from heat. Stir in the sour cream until the mixture is creamy and well combined.
Assemble Casserole: Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Add Cheese: Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the mixture.
Bake: Place the casserole in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese has melted and is bubbly.
Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve warm. Enjoy over rice or with warm tortillas for a complete meal.