Here’s a delicious and easy Fajita Chicken Casserole recipe — perfect for a quick weeknight dinner with all the flavors of classic fajitas, baked into a cheesy, comforting dish!
🌶️ Fajita Chicken Casserole Recipe
🕒 Prep Time: 15 mins
🍽️ Cook Time: 30 mins
🍗 Serves: 4–6
🥘 Ingredients:
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2–3 cups cooked chicken breast, shredded or chopped
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced (optional)
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1 medium onion, sliced
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1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
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1 package (8 oz) cream cheese, softened
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1/2 cup sour cream
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1 packet taco or fajita seasoning (or 2 tbsp homemade)
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1 1/2 cups shredded cheddar cheese (or Mexican blend)
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1 tbsp olive oil
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Salt and pepper to taste
🔥 Optional Add-ins:
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1 cup cooked rice or quinoa (for a heartier dish)
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1 can black beans, drained and rinsed
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Fresh cilantro for topping
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Jalapeños for extra heat
👩🍳 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
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Sauté veggies: In a skillet over medium heat, heat olive oil. Add bell peppers and onions. Cook 5–7 minutes until tender. Season with a pinch of salt and pepper.
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Mix base: In a large bowl, combine shredded chicken, cooked peppers/onions, diced tomatoes, cream cheese, sour cream, and fajita seasoning. Stir until well mixed and creamy.
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Assemble casserole: Pour the mixture into the baking dish and spread evenly. Sprinkle shredded cheese over the top.
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Bake: Place in oven and bake for 25–30 minutes, until cheese is melted and bubbly.
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Serve: Garnish with cilantro, extra sour cream, or sliced avocado. Serve alone, with tortillas, rice, or over lettuce as a low-carb bowl.
🧊 Storage Tips:
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months. Thaw overnight and reheat in the oven.