Cheesy Chicken Fajita Casserole (Printable)
Tex-Mex comfort with tender chicken, sautéed peppers, and melty cheese baked to golden perfection.
# What You'll 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 (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish (optional)
18 - Fresh cilantro, chopped
19 - Sliced green onions
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large skillet, heat olive oil 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 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 well combined. Season with salt and black pepper to taste.
04 - Spread the chicken mixture evenly in the prepared casserole dish. Sprinkle shredded Mexican blend cheese evenly over the top.
05 - Bake uncovered for 25–30 minutes, or until hot and bubbly throughout and cheese is golden brown on top.
06 - Let casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Expert Tips:
01 -
- Its essentially a deconstructed fajita that feeds a crowd without standing at the stove
- The cheese creates this gorgeous golden crust that everyone fights over
- Perfect for those nights when you want Tex Mex comfort but only have energy for one dish
02 -
- Drain the diced tomatoes really well, I press them in a colander with a spoon
- The casserole benefits from resting 5 to 10 minutes before serving, it holds its shape better
- You can assemble this entire thing the night before and bake it when youre ready
03 -
- Rotisserie chicken is your friend here, already cooked and seasoned
- If your family loves heat, dice a jalapeño into the pepper mixture