Cheesy Chicken Fajita Casserole (Print Version)
Tex-Mex comfort with tender chicken, bell peppers, and plenty of melted cheese baked to golden perfection.
# 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
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Sliced green onions
# How to Make It:
01 - Preheat oven to 375°F and 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 mixing bowl, combine shredded chicken, sautéed vegetables, 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 evenly combined. Season with salt and black pepper to taste.
04 - Transfer the chicken mixture to the prepared casserole dish, spreading it evenly. 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 golden brown.
06 - Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped cilantro and sliced green onions if desired. Serve warm with tortillas, rice, or a side salad.
# Expert Hints:
01 -
- All the cheesy, spicy fajita flavors without standing at the stove assembling individual tortillas
- Perfect for feeding a crowd or making ahead for busy weeknight dinners
02 -
- Drain the diced tomatoes thoroughly or your casserole will be too watery
- Letting it rest for 5 minutes is not optional, it helps the filling set so servings hold their shape
03 -
- Everything can be prepped up to 24 hours in advance, just wait to add the cheese until right before baking
- For extra depth, mix a tablespoon of taco seasoning into the cheese topping before sprinkling it on