Chicken Fajita Casserole Recipe
If you’re searching for the ultimate comfort food that brings together all the bold, zesty flavors of Tex-Mex in a single, bubbling dish, look no further than this Chicken Fajita Casserole. It’s everything you love about classic fajitas—juicy chicken, sautéed peppers, and plenty of gooey cheese—transformed into a hearty, oven-baked meal the whole family will crave. This casserole is not just delicious, but it’s also incredibly easy to prepare and perfect for busy weeknights, potlucks, or meal prep. Trust me, you’ll want to add this to your regular dinner rotation!
Ingredients You’ll Need
What makes Chicken Fajita Casserole truly shine is the combination of simple ingredients that each bring something special to the dish—whether it’s color, texture, or a punch of flavor. These pantry and fridge staples work together to create a casserole that’s vibrant, cheesy, and absolutely satisfying.
- Chicken Breasts: Cooked and shredded for a tender, protein-packed base that soaks up all the seasonings beautifully.
- Red, Green, and Yellow Bell Peppers: Sliced for sweet, colorful crunch and that signature fajita flair.
- Onion: Adds just the right amount of savory sweetness when sautéed with the peppers.
- Cooked Rice: Acts as the hearty foundation, making every bite filling and complete.
- Cheddar Cheese: Brings rich, sharp flavor and a gorgeous golden melt across the top.
- Monterey Jack Cheese: Adds creaminess and a mild, melty finish that pairs perfectly with cheddar.
- Sour Cream: Lends tang and silkiness, helping bind the casserole while keeping it moist.
- Salsa: Delivers a punch of tomato, onion, and spice—choose your favorite jar for a custom kick.
- Olive Oil: Used for sautéing the veggies to bring out their natural sweetness.
- Chili Powder, Cumin, Garlic Powder, Smoked Paprika: This quartet creates that unmistakable fajita seasoning—smoky, earthy, and aromatic.
- Salt and Black Pepper: Essential for rounding out and enhancing all the flavors.
- Fresh Cilantro and Lime Wedges: The perfect bright, fresh garnish to finish the dish with a burst of color and zest.
How to Make Chicken Fajita Casserole
Step 1: Sauté the Peppers and Onions
Start by heating olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, sautéing until they’re just tender and beginning to caramelize, about five minutes. This simple step transforms the veggies, coaxing out their natural sweetness and making them the star of your Chicken Fajita Casserole.
Step 2: Mix Everything Together
In a large mixing bowl, combine your cooked, shredded chicken with the cooked rice, sautéed peppers and onions, sour cream, salsa, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly so every bite is packed with creamy, spicy, and savory goodness. This is where all the flavors start to mingle and turn into something magical.
Step 3: Assemble the Casserole
Transfer the combined mixture into a greased 9×13-inch baking dish, spreading it out evenly. Then, sprinkle the shredded cheddar and Monterey Jack cheeses generously over the top. This double-cheese combo is what gives Chicken Fajita Casserole its irresistible, bubbly crust.
Step 4: Bake to Perfection
Pop the casserole into a preheated 375°F (190°C) oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the cheese is melted, golden, and bubbling around the edges. The aroma at this point will have everyone in the house gathering in the kitchen!
Step 5: Garnish and Serve
Once out of the oven, shower the casserole with freshly chopped cilantro and serve with lime wedges on the side. These simple finishing touches bring a burst of freshness and brightness that perfectly balances the rich, cheesy filling.
How to Serve Chicken Fajita Casserole
Garnishes
Don’t underestimate the power of a good garnish! A handful of fresh cilantro adds herby vibrance, while lime wedges let each person squeeze a pop of acidity onto their portion. You can also top with sliced jalapeños or a dollop of extra sour cream for an added kick and creaminess.
Side Dishes
Chicken Fajita Casserole is hearty enough to be the star of your meal, but it pairs beautifully with sides like a simple green salad, warm tortillas, or even a side of black beans for extra protein. For a lighter option, serve it with cauliflower rice or roasted veggies.
Creative Ways to Present
For fun gatherings, try serving this casserole in individual ramekins or mini cast iron skillets for a restaurant-style touch. You can also spoon it into crisp lettuce cups for a low-carb, hand-held version that’s perfect for parties or casual dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fajita Casserole keeps beautifully in the fridge. Simply cover your baking dish tightly with foil or transfer portions to airtight containers. It’ll stay fresh and tasty for up to four days, making it a perfect make-ahead meal.
Freezing
This casserole is a freezer hero! Once cooled, wrap the dish securely with plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to two months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, simply cover the casserole with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. For single servings, a few minutes in the microwave will do the trick. Add a sprinkle of fresh cheese and cilantro to revive that just-baked magic!
FAQs
Can I use rotisserie chicken for Chicken Fajita Casserole?
Absolutely! Rotisserie chicken is a fantastic shortcut, adding flavor and saving you time. Just shred it up and mix it in as you would with cooked chicken breasts.
What can I substitute for rice to make it low-carb?
Cauliflower rice is a great low-carb alternative that still gives you a satisfying base. Just sauté it briefly before mixing it into your casserole to keep things from getting watery.
Can I add beans or corn to the casserole?
Definitely! Black beans, pinto beans, or corn are delicious additions that boost texture, color, and heartiness. Stir them in with the chicken and veggies for a Tex-Mex twist.
How spicy is this Chicken Fajita Casserole?
The casserole is mildly spicy as written, but you can easily adjust the heat by choosing a spicier salsa, adding jalapeños, or increasing the chili powder to suit your taste.
Can I assemble Chicken Fajita Casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Store it covered in the refrigerator, then bake as directed when you’re ready to eat—just add a few extra minutes to the bake time if it’s coming straight from the fridge.
Final Thoughts
If you’ve been craving something cozy, flavorful, and easy enough for a weeknight dinner, this Chicken Fajita Casserole is calling your name. I hope you’ll give it a try soon and make it your own—don’t forget to pile on those toppings and share it with people you love!
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Chicken Fajita Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Fajita Casserole is a flavorful and hearty Mexican-American dish combining tender shredded chicken, sautéed colorful bell peppers, onions, and cooked rice, all baked with a cheesy blend of cheddar and Monterey Jack. Perfect for an easy weeknight dinner or meal prep, this casserole delivers the vibrant taste of fajitas in a comforting baked form.
Ingredients
Protein and Dairy
- 2 large chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Staples and Seasonings
- 2 cups cooked rice
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it is properly heated by the time your casserole is ready to bake.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced red, green, and yellow bell peppers along with the sliced onion, cooking until they are just tender, which should take about 5 minutes. Stir occasionally to prevent burning.
- Combine Ingredients: In a large mixing bowl, add the cooked shredded chicken, cooked rice, sautéed peppers and onions, sour cream, salsa, chili powder, cumin, garlic powder, smoked paprika, and season with salt and black pepper. Mix thoroughly until every ingredient is evenly coated and combined.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly with oil or non-stick spray. Spread the chicken and rice mixture evenly in the dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges to squeeze over each serving for an extra burst of flavor.
Notes
- For a low-carb version, substitute cauliflower rice in place of the rice.
- Add black beans or corn to the mix for extra texture and flavor.
- This casserole freezes well, making it ideal for meal prep and future quick meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
