Chicken fajita casserole is a fun and flavorful variation of traditional chicken fajitas, where everything you love about the fajita dish is layered into a cheesy, baked casserole. This recipe typically includes chicken, bell peppers, onions, fajita seasoning, and melted cheese all baked to perfection in one dish. It’s like fajitas but without the hassle of assembling individual wraps or grilling everything separately.
The beauty of a casserole lies in its simplicity, and when it’s loaded with all the vibrant flavors of fajitas, it becomes a family-friendly, weeknight meal that’s sure to please.
Why is it a Great Dinner Option?
Not only is this casserole incredibly tasty, but it’s also a perfect choice for busy families or those who want a comforting, filling meal without spending hours in the kitchen. You get the satisfaction of a delicious fajita-inspired meal with far less effort. Plus, this casserole is adaptable — whether you’re cooking for picky eaters or need to cater to specific dietary restrictions, you can easily tweak the ingredients to suit your needs.
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather everything you’ll need to make this chicken fajita casserole.
Main Ingredients:
- 2 lbs chicken breasts (boneless, skinless)
- 1 large onion, thinly sliced
- 1-2 bell peppers (red, green, or yellow), sliced
- 1 packet of fajita seasoning (or homemade version)
- 1 cup of sour cream
- 1 can of diced tomatoes (drained)
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- Olive oil for sautéing
- Salt and pepper to taste
- Tortilla chips (optional)
Optional Ingredients for Extra Flavor:
- 1 can of black beans, drained and rinsed
- Jalapeños (for heat)
- Fresh cilantro, chopped (for garnish)
- Guacamole or salsa (for serving)
Directions
Step 1: Prep the Chicken
- Cook the Chicken: Start by cutting the chicken breasts into small cubes or strips. Warm a tablespoon of olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook until it’s no longer pink, about 5-7 minutes. Sprinkle the fajita seasoning over the chicken and toss to coat evenly. If you’re making your own seasoning, mix chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt.
- Set Aside: After cooking, take the chicken out of the skillet and set it aside.
Step 2: Cook the Veggies
- Sauté the Onions and Peppers: In the same skillet, add a bit more olive oil and sauté the sliced onions and bell peppers for about 3-4 minutes until they’re softened. You want them to be tender but still have a little crunch to mimic the fajita texture. Season them lightly with salt and pepper.
Step 3: Layer the Ingredients
- Prepare Your Casserole Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or a little olive oil.
- Layer the Casserole: Start by layering the cooked chicken at the bottom of the dish. Add a layer of sautéed onions and bell peppers on top of the chicken. Pour the diced tomatoes over the veggies. Spread the sour cream evenly over the top, followed by a generous layer of shredded cheese.
- Add Crunch (Optional): If you want a little crunch, add a layer of crushed tortilla chips before adding the cheese. This adds texture and an authentic fajita feel.
Step 4: Baking the Casserole
- Bake: Put the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. You’ll know it’s done when the top is golden and the ingredients are heated through.
- Garnish: After baking, sprinkle some freshly chopped cilantro on top for a burst of freshness. Serve with salsa or guacamole on the side.
Tips for the Perfect Chicken Fajita Casserole
- Customize the Spices: If you like your casserole spicier, feel free to add chili flakes or sliced jalapeños to the chicken or the veggie layer. If you’re not a fan of heat, leave them out entirely.
- Make it Extra Cheesy: Add a layer of cream cheese or Mexican crema before baking for an even creamier texture. You can also use different types of cheese for variety.
- Use Fresh Vegetables: Fresh bell peppers and onions work best for texture, but you can also use frozen if that’s what you have on hand. Just make sure to thaw and drain them properly to avoid excess moisture.
Why Chicken Fajita Casserole is a Family Favorite
- Easy to Make: The prep is minimal, and the oven does most of the work. Plus, you only need a single casserole dish to cook everything, which means less cleanup.
- Perfect for Meal Prep: Chicken fajita casserole keeps well in the fridge for up to 4 days, making it a great option for meal prep. You can also freeze it for later use.
- Versatile for Dietary Preferences: This casserole can easily be customized to fit various dietary needs. Use gluten-free tortilla chips for a gluten-free version, swap sour cream with a dairy-free alternative, or use chicken thighs for more flavor and tenderness.
Conclusion
Chicken fajita casserole is a fun, easy, and delicious dish that brings all the zest of fajitas into one comforting casserole. Whether you’re feeding a family or preparing a meal for yourself, this recipe is sure to satisfy. With its customizable ingredients and straightforward preparation, it’s perfect for any occasion.
FAQs
- Can I use frozen chicken for the casserole?
Yes, you can use frozen chicken, but it’s best to thaw it first before cooking to ensure even cooking and seasoning distribution. - Can I make chicken fajita casserole ahead of time?
Absolutely! You can prepare the casserole in advance, refrigerate it, and bake it when you’re ready to serve. - What can I substitute for sour cream?
Greek yogurt is a great alternative to sour cream and will add a nice creamy texture. - How can I make this casserole spicier?
Add sliced jalapeños, chili flakes, or even a dash of hot sauce to give your casserole a spicy kick. - Can I use other meats instead of chicken?
Yes! Ground beef, turkey, or even shrimp would work great in this casserole, just adjust the cooking time accordingly.
Chicken Fajita Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This delicious and comforting chicken fajita casserole combines all the flavors of a traditional fajita in one hearty dish. It’s packed with seasoned chicken, bell peppers, onions, and a creamy cheese topping. Perfect for a family dinner or a weeknight meal, it’s quick to prepare and is sure to please everyone at the table.
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 packet (1 oz) fajita seasoning mix
- 1 cup sour cream
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup corn kernels (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, warm the olive oil over medium heat. Add sliced onion and bell peppers, and sauté for 5-7 minutes until softened.
- Stir in the fajita seasoning, garlic powder, cumin, chili powder, and salt. Cook for an additional 2-3 minutes to let the spices release their flavors.
- In a large mixing bowl, combine shredded chicken, sour cream, salsa, and the sautéed pepper-onion mixture. Stir until everything is well combined.
- Transfer the mixture into a greased 9×13-inch casserole dish. Spread evenly.
- Top with shredded cheddar and mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- For extra spice, you can add jalapeños or use a spicy salsa instead of regular diced tomatoes.
- Feel free to substitute the chicken with ground turkey or beef for variation.
- To make the dish lower-carb, omit the tortilla chips or use a keto-friendly version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 420
- Sugar: 5g
- Sodium: 734mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 92mg