If you’re craving comfort food with a Tex-Mex twist, you’re about to meet your new obsession: Fajita Chicken Casserole. This dish is everything you love about sizzling fajitas—juicy chicken, sweet peppers, and bold spices—all baked together in a creamy, cheesy casserole that comes together with minimal fuss. It’s weeknight-friendly, crowd-pleasing, and just bursting with color and flavor in every bite. Whether you’re serving family dinner or meal-prepping for the week, Fajita Chicken Casserole is guaranteed to earn a spot in your regular rotation.
Ingredients You’ll Need
Let’s talk about the building blocks of this delicious casserole! Each ingredient brings something special to the table—whether it’s a pop of color, a hit of spice, or that irresistible creamy texture. Grab these pantry staples and fresh picks, and you’re halfway to dinner bliss.
- Chicken breasts: Sliced into strips for quick, even cooking and juicy bites in every forkful.
- Olive oil: Adds a touch of richness and helps brown the chicken for maximum flavor.
- Red, green, and yellow bell peppers: The classic fajita trio—each color offers a slightly different sweetness and makes the dish gorgeous.
- Red onion: Sliced thin, it mellows and sweetens as it bakes, adding depth to the casserole.
- Chili powder: Brings that essential Tex-Mex warmth and just the right amount of smoky heat.
- Cumin: A background note that ties the spices together with its earthy, aromatic character.
- Paprika: Adds a gentle smokiness and a vibrant red hue.
- Garlic powder: Boosts savory flavor without overpowering the other ingredients.
- Onion powder: Rounds out the seasoning for a more robust taste.
- Salt and black pepper: Essential for balancing and enhancing all the flavors.
- Sour cream: Makes the casserole ultra-creamy and gives a little tang.
- Cream cheese: Softened for easy mixing, it adds body and a luscious, velvety texture.
- Shredded Mexican blend cheese: Melts beautifully and gives that irresistible cheesy crust on top.
- Cilantro: Optional, but brings a fresh, herbal finish that wakes up every bite.
How to Make Fajita Chicken Casserole
Step 1: Prep the Oven and Dish
Begin by preheating your oven to 375°F so that it’s piping hot and ready to bake. Lightly grease a 9×13-inch baking dish—this not only helps prevent sticking but also makes cleanup a breeze.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add your sliced chicken strips. Sauté for about 4 to 5 minutes until the chicken is just cooked through and no longer pink. This step locks in juiciness and ensures every bite of your Fajita Chicken Casserole is tender.
Step 3: Add the Peppers and Onions
Toss in the red, green, and yellow bell peppers along with the red onion. Sauté everything together for another 3 to 4 minutes, just until the veggies start to soften. You want them crisp-tender, so they hold up during baking and add a lovely crunch.
Step 4: Season It Up
Sprinkle in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir well to coat the chicken and veggies in all that Tex-Mex goodness. Remove the skillet from the heat so it doesn’t overcook.
Step 5: Mix the Creamy Base
In a separate mixing bowl, combine the sour cream, softened cream cheese, and 1 cup of shredded Mexican blend cheese. Stir until smooth and creamy—this is the secret sauce that makes Fajita Chicken Casserole so rich and satisfying.
Step 6: Combine Everything
Fold the creamy cheese mixture into your skillet with the chicken and vegetables. Stir until everything is evenly coated and luscious. Then, transfer this glorious mix to your prepared baking dish, spreading it out in an even layer.
Step 7: Top and Bake
Sprinkle a little extra shredded cheese over the top for good measure—because who can say no to more cheese? Slide the casserole into the oven and bake uncovered for 20 to 25 minutes, until bubbly and golden around the edges.
Step 8: Rest and Garnish
Let the casserole sit for about 5 minutes after baking. This short rest helps everything set up perfectly. Just before serving, sprinkle with chopped cilantro if desired for a burst of color and freshness.
How to Serve Fajita Chicken Casserole
Garnishes
For a true Tex-Mex experience, top your Fajita Chicken Casserole with a handful of freshly chopped cilantro, a squeeze of lime, or a few slices of avocado. A dollop of extra sour cream or a sprinkle of sliced green onions adds even more flair and creaminess.
Side Dishes
This casserole is super versatile and pairs beautifully with a variety of sides. Serve it over fluffy rice, cauliflower rice for a low-carb option, or tuck generous spoonfuls into warm tortillas. Black beans or a crisp green salad are excellent for rounding out the meal.
Creative Ways to Present
Get playful with presentation! Scoop Fajita Chicken Casserole into individual ramekins for dinner parties, or use it as a hearty filling for stuffed bell peppers. It even works as a cheesy topping for nachos—just spoon it on and broil until bubbly.
Make Ahead and Storage
Storing Leftovers
Leftover Fajita Chicken Casserole keeps beautifully in the refrigerator. Transfer cooled portions to an airtight container and store for up to three days. The flavors meld and intensify overnight, making day-two servings even more delicious.
Freezing
This casserole is freezer-friendly! Simply let it cool completely, then wrap tightly in foil or transfer to a lidded, freezer-safe container. Freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover your casserole with foil and warm it in a 350°F oven until heated through, about 20 minutes. For single portions, a quick stint in the microwave works perfectly—just cover loosely to keep the moisture in.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut. Just skip the initial sauté step and add the cooked chicken directly with the peppers and seasoning.
Is Fajita Chicken Casserole gluten-free?
Yes, the recipe is naturally gluten-free as written, making it a great choice for anyone avoiding wheat. Just double-check your spice blends and cheese to be certain they’re gluten-free.
Can I make this casserole spicier?
Of course! Add a pinch of cayenne pepper or some diced jalapeños if you like extra heat. You can also serve with hot sauce on the side for those who want to kick it up a notch.
What other vegetables can I add?
Feel free to get creative! Mushrooms, zucchini, or corn can be tossed in alongside the peppers and onions for even more texture and flavor.
Can I make Fajita Chicken Casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes before popping it in the oven.
Final Thoughts
If you’re looking for a fun, flavorful way to shake up your dinner routine, give this Fajita Chicken Casserole a try. It’s creamy, cheesy, and loaded with Tex-Mex flair—perfect for sharing with family and friends. I hope it becomes a new favorite in your kitchen!
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Fajita Chicken Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Fajita Chicken Casserole is a flavorful, cheesy Tex-Mex-inspired dish featuring tender strips of chicken breasts sautéed with colorful bell peppers and onions, seasoned with a blend of chili powder, cumin, and paprika. It’s combined with creamy sour cream and cream cheese, topped with melted Mexican blend cheese, and baked to bubbly perfection. Perfect for a hearty, gluten-free weeknight dinner or meal prep.
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
Spices
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Mixture
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1 cup shredded Mexican blend cheese (plus more for topping)
Garnish
- Chopped cilantro (optional)
Instructions
- Preheat the Oven and Prepare the Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breast strips and cook for 4 to 5 minutes until they turn white and are no longer pink in the center.
- Sauté Vegetables: Add the sliced red, green, and yellow bell peppers along with the sliced red onion to the skillet. Cook for an additional 3 to 4 minutes until the peppers soften slightly but still maintain some crunch.
- Season the Mixture: Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir well to evenly coat the chicken and vegetables with the spices. Remove the skillet from heat.
- Combine Creamy Ingredients: In a separate mixing bowl, blend together the sour cream, softened cream cheese, and 1 cup of shredded Mexican blend cheese until smooth and well combined.
- Mix Creamy Mixture with Chicken and Vegetables: Pour the creamy mixture into the skillet with the chicken and vegetables, stirring thoroughly to coat everything evenly.
- Assemble the Casserole: Transfer the entire mixture to the prepared baking dish, spreading it out evenly. Sprinkle additional shredded Mexican blend cheese on top for an extra cheesy crust, if desired.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 to 25 minutes, or until the dish is bubbly and golden brown around the edges.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped cilantro if you like before serving.
Notes
- Serve this casserole over rice, cauliflower rice, or with warm tortillas for a complete meal.
- For a heartier dish, consider adding cooked pasta or black beans to the mixture.
- Leftovers refrigerate well and make a delicious, convenient lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
