Get ready to add a zesty, family-friendly favorite to your weekly dinner rotation with this irresistible Fajita Chicken Casserole! Juicy chicken, sweet peppers, and a creamy, cheesy sauce come together in one unforgettable bake. This dish is packed with bright colors, bold flavors, and just the right amount of heat—making every bite a celebration. No need to stand over the stove: just a handful of simple steps and you’ll have a bubbling, golden casserole that everyone will be asking for again and again.

Fajita Chicken Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Fajita Chicken Casserole couldn’t be simpler. Each component plays its part: from the spices that give a classic Tex-Mex kick, to the trio of vibrantly colored bell peppers and melted cheese that holds it all together. Here’s what you’ll need, plus a little tip on how each one amps up the flavor or texture:

Chicken breasts: Boneless and skinless, these will soak up all those spices and stay juicy in the bake.
Olive oil: Adds richness and keeps everything from sticking, while providing a touch of healthy fat.
Chili powder: Delivers that essential warm, earthy spice base.
Cumin: Accentuates the Tex-Mex vibe with a subtle nuttiness.
Smoked paprika: Gives a sophisticated smokiness that pairs perfectly with the peppers.
Garlic powder: Provides a savory boost without peeling or chopping.
Onion powder: Lends aromatic sweetness and depth to the seasoning mix.
Salt: Draws out all the natural flavors—don’t skip it!
Black pepper: For a little bite to balance the cheese and creaminess.
Red bell pepper: Sliced for extra sweetness and color.
Green bell pepper: Offers a subtle bitterness that makes every bite pop.
Yellow bell pepper: Adds mellow sweetness and bright, sunny color.
Red onion: Sliced thin for a sharp note that mellows in the oven.
Sour cream: Makes the casserole irresistibly creamy and tangy.
Mexican blend cheese: Melts beautifully and brings that cheesy, bubbly top.
Cream cheese: Softened for a smooth texture and richer flavor.
Lime juice: A squeeze of brightness to cut through all the richness.
Cilantro: Finishes things off with a fresh burst of herbal flavor.

How to Make Fajita Chicken Casserole

Step 1: Prep and Season the Chicken

Start by preheating your oven to 375°F—it’ll be ready for action! Cut your chicken breasts into bite-sized pieces so they cook quickly and soak up maximum flavor. Toss them with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. This is where your casserole starts building that signature fajita flavor right from the first step.

Step 2: Cook the Chicken

Heat a large skillet over medium, then add the seasoned chicken. Sauté for about 6 to 8 minutes, stirring occasionally, until the chicken pieces are perfectly browned and cooked through. Once done, scoop them out onto a plate and set aside while you move on to the veggies.

Step 3: Sauté the Vegetables

In the same trusty skillet (no need for extra dishes!), add your sliced red, green, and yellow bell peppers along with the red onion. Sauté for 5 to 6 minutes until the veggies are slightly tender but still vibrantly colorful. Don’t overcook—you want those peppers to keep a little bite for added texture.

Step 4: Mix the Creamy Base

In a large mixing bowl, combine the sour cream, softened cream cheese, lime juice, and half of your shredded Mexican blend cheese. This lush mixture is the glue that brings your Fajita Chicken Casserole together, making it creamy, zippy, and totally irresistible.

Step 5: Assemble the Casserole

To the creamy mixture, add your cooked chicken and sauteed veggies. Stir until every piece is coated in cheesy goodness and the ingredients are well blended. Pour the whole thing into a greased 9×13-inch baking dish, smoothing out the top for even cooking.

Step 6: Top with Cheese and Bake

Sprinkle the remaining shredded cheese over your casserole (because there’s no such thing as too much cheese!) and bake uncovered for about 20 minutes. You’ll know it’s ready when the top is bubbly and golden, signaling that all those flavors have melted together.

Step 7: Garnish and Serve

Once out of the oven, scatter a generous handful of chopped fresh cilantro over the top. This finishing touch wakes up the flavors and makes your Fajita Chicken Casserole look as beautiful as it tastes!

How to Serve Fajita Chicken Casserole

Garnishes

Don’t forget the final flourish! A sprinkle of chopped cilantro is classic, but you can also add sliced jalapeños for a little heat, a wedge of lime on the side for squeezing, or even a dollop of extra sour cream. These cheery additions not only enhance the taste but make every serving feel special.

Side Dishes

Fajita Chicken Casserole plays well with so many sides! Serve it over fluffy white or brown rice, scoop it up with warm tortillas, or pair it with black beans and corn for extra heartiness. If you’re keeping things low carb, try a crisp green salad or a scoop of cauliflower rice to balance the richness.

Creative Ways to Present

Turn your Fajita Chicken Casserole into a build-your-own bar for guests—set out bowls of toppings like avocado slices, diced tomatoes, and pickled onions. Or, spoon the casserole into bell pepper halves and bake them for individual servings that’ll wow everyone at the table. For game day, serve it as a dip with tortilla chips and let everyone dig in!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the casserole cool to room temperature before transferring it to an airtight container. It’ll keep beautifully in the fridge for up to 4 days—just perfect for meal-prepping or easy next-day lunches.

Freezing

Fajita Chicken Casserole is a great make-ahead meal! Wrap your cooled casserole tightly in plastic wrap and aluminum foil, or portion into freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, pop portions in the microwave for a quick lunch, or cover and bake in a 350°F oven until hot and bubbly. Add a sprinkle of fresh cheese or a dash of lime juice to wake up the flavors before serving.

FAQs

Can I add more vegetables to this Fajita Chicken Casserole?

Absolutely! Feel free to toss in corn, black beans, zucchini, or any other veggies you love. Just make sure to sauté them so everything stays tender and flavorful.

Is this recipe gluten free?

Yes, as written, Fajita Chicken Casserole is naturally gluten free. Just check your spice blends and cheese labels to be extra sure if you have dietary sensitivities.

Can I make this ahead of time?

For sure! Assemble the casserole up to a day in advance, cover tightly, and store in the refrigerator. When you’re ready, just bake as directed and add a few extra minutes if needed to heat through.

What cheese can I use instead of Mexican blend?

No problem if you don’t have Mexican blend on hand! Shredded cheddar, Monterey Jack, or pepper jack all work beautifully and add their own unique spin to the dish.

How spicy is this Fajita Chicken Casserole?

It’s flavorful with just a mild kick from the chili powder and smoked paprika. If you love heat, swap in hot paprika, add cayenne, or finish with diced jalapeños to make it extra spicy!

Final Thoughts

If your dinner lineup needs a new star, this Fajita Chicken Casserole is ready to shine! With its comforting flavors, irresistible cheesy top, and colorful, veggie-packed goodness, it’s sure to win over even the pickiest eaters. Give it a try—you’ll want to save this recipe for years of easy, crowd-pleasing meals to come!

Fajita Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

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

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Description

This Fajita Chicken Casserole is a flavorful and easy-to-make dish that combines tender chicken pieces with colorful bell peppers, creamy cheeses, and zesty seasonings. Baked to perfection, this cheesy chicken bake is a satisfying meal for any occasion.

Ingredients

Scale

For the Chicken:

1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

For the Casserole:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 cup sour cream
1 cup shredded Mexican blend cheese
½ cup cream cheese, softened
1 tablespoon lime juice
¼ cup chopped cilantro

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Cook the chicken: In a large skillet, cook the chicken with spices until browned and cooked through. Set aside.
Sauté the vegetables: In the same skillet, sauté the bell peppers and red onion until tender.
Prepare the sauce: In a bowl, combine sour cream, cream cheese, lime juice, and half of the shredded cheese.
Combine ingredients: Stir in the cooked chicken and sautéed vegetables until coated. Transfer to a baking dish.
Bake: Top with remaining cheese and bake for 20 minutes until bubbly.
Garnish and serve: Garnish with cilantro before serving.