If you’re craving the sizzling flavors of classic chicken fajitas but want the comfort of a baked casserole, then Chicken Fajita Casserole is your answer. This recipe takes all the Tex-Mex goodness—juicy chicken, colorful peppers, creamy cheese, and warm spices—and bakes them together in one bubbly, cheesy dish. It’s quick to prep, perfect for family dinners, and even better as leftovers.
Think of it as fajitas without the fuss of standing at the stove flipping chicken and veggies. Instead, everything is layered into a single dish and baked to perfection. Let’s dive in!
Ingredients (Serves 6)
Here’s your full shopping list with exact measurements:
- 1 ½ lbs boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp olive oil (Extra Virgin Olive Oil)
- 1 packet fajita seasoning (or 3 tbsp homemade mix: chili powder, paprika, cumin, garlic powder, onion powder, cayenne, salt, pepper)
- 1 cup sour cream (Daisy Sour Cream)
- 1 block (8 oz) cream cheese, softened (Philadelphia Cream Cheese)
- 1 cup shredded cheddar cheese (Tillamook Cheddar)
- 1 cup shredded Monterey Jack cheese (Sargento Monterey Jack)
- ½ cup chicken broth (Swanson Natural Chicken Broth)
- 1 tbsp lime juice (freshly squeezed is best)
- Fresh cilantro, chopped (for garnish)
- Optional: 1 jalapeño, sliced thin for extra heat
Essential Kitchen Tools & Appliances
Make sure you’ve got these ready before starting:
- Cutting board
- Chef’s knife
- Large mixing bowl
- Skillet or frying pan
- Whisk
- 9×13 baking dish
- Aluminum foil
- Oven mitts
Step-by-Step Preparation
- Preheat oven to 375°F (190°C).
- Slice & season chicken – Place sliced chicken in a mixing bowl. Add olive oil and fajita seasoning. Toss well to coat.
- Sauté chicken – Heat a skillet over medium-high heat, cook chicken until lightly browned (about 4–5 minutes). Remove and set aside.
- Cook veggies – In the same skillet, toss in onions and peppers. Sauté until slightly softened (about 3 minutes).
- Make creamy base – In a bowl, whisk together sour cream, cream cheese, chicken broth, and lime juice until smooth.
- Layer casserole – In your baking dish, spread half of the creamy mixture, add chicken, then peppers and onions. Pour remaining sauce over.
- Top with cheese – Sprinkle cheddar and Monterey Jack evenly across the top.
Baking Instructions
- Cover with foil and bake for 20 minutes.
- Remove foil, bake an additional 10 minutes, until cheese is golden and bubbly.
- Let it rest for 5 minutes before serving.
Secret tip: For a slightly smoky kick, sprinkle a little smoked paprika or chipotle powder on top before baking.
Serving Suggestions
- Garnish with fresh cilantro, lime wedges, and jalapeño slices.
- Serve with warm tortillas, Spanish rice, or a crisp green salad.
- A side of Guacamole or salsa makes it even better!
Pro Tips & Tweaks
- Low-carb/keto: Skip tortillas and serve over cauliflower rice.
- Healthier twist: Use Greek yogurt instead of sour cream.
- Extra cheesy: Add pepper jack for a spicy kick.
- Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.
Nutrition (Per Serving, out of 6)
| Nutrient | Amount |
|---|---|
| Calories | 395 kcal |
| Protein | 31 g |
| Carbohydrates | 9 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 620 mg |
FAQs
Q: Can I use rotisserie chicken instead?
A: Absolutely! Shred a rotisserie chicken and skip the browning step.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave.
Q: Can I freeze it?
A: Yes, assemble and freeze before baking. Thaw overnight in the fridge, then bake as directed.
Q: What if I don’t like cream cheese?
A: Swap with ricotta or plain Greek yogurt for a lighter touch.
Wrap-Up
Chicken Fajita Casserole is the best of both worlds—spicy Tex-Mex flavor and cozy baked comfort. It’s easy enough for weeknights but impressive enough for guests. Plus, the leftovers taste even better the next day!
Fun fact: Fajitas originated in Texas in the 1930s as a rancher’s way to use up skirt steak. Today, the flavor profile has traveled far beyond the skillet—landing right here in your oven as a casserole twist.
So grab your baking dish, fire up that oven, and let’s bring some fiesta vibes to your dinner table! 🌮🧀🔥
