Cheesy Chicken Fajita Casserole (Print)
Comforting Tex-Mex casserole with juicy chicken, colorful peppers, and melted cheese for classic fajita flavor in an easy oven-baked dish.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish (optional)
18 - Fresh cilantro, chopped
19 - Sliced green onions
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed peppers and onions, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well combined. Season with salt and black pepper to taste.
04 - Spread the chicken and vegetable mixture evenly in the prepared casserole dish. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes until the casserole is hot and bubbly throughout and the cheese is melted and golden brown on top.
06 - Let the casserole rest for 5 minutes before serving to allow it to set. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Expert Tips:
01 -
- Everything cooks in one dish, meaning less cleanup and more time with your people
- The combination of melted cheese and smoky spices hits the same satisfaction button as traditional fajitas
02 -
- Draining the diced tomatoes thoroughly is the difference between a casserole and a soup
- Letting the vegetables caramelize properly adds depth you cannot get from just baking them raw
03 -
- Grating your own cheese instead of buying pre-shredded makes a noticeable difference in how it melts
- Let the casserole rest for those 5 minutes so the cheese sets slightly and scoops more cleanly