Cheesy Chicken Fajita Casserole (Print)
Comforting Tex-Mex bake with juicy chicken, sautéed peppers, and plenty of melted cheese in an easy oven-ready dish.
# Ingredient list:
→ 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
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Sliced green onions
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet 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 peppers and onions, 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 and vegetable mixture evenly in the prepared casserole dish. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly throughout and the cheese has melted and turned golden brown on top.
06 - Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped cilantro and sliced green onions if desired.
# Expert Tips:
01 -
- Everything you love about fajitas without standing over a hot skillet
- Perfect for feeding a crowd or meal prep for the week ahead
02 -
- Drain the tomatoes really well or youll end up with a watery casserole
- Letting it rest for 5 minutes makes serving so much cleaner and neater
03 -
- Use paper towels to really squeeze excess liquid from the tomatoes
- Room temperature cream cheese mixes in so much more smoothly