Cheesy Chicken Fajita Casserole (Print Version)
Tex-Mex comfort with juicy chicken, colorful peppers, and plenty of melted cheese in an easy oven-baked dish.
# 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
# Step-by-Step Guide:
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 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 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 Suggestions:
01 -
- Everything cooks in one pan before hitting the oven, meaning minimal cleanup maximum flavor
- The cream cheese and sour cream create this velvety sauce that holds all the fajita flavors together perfectly
02 -
- Drain those tomatoes really well or you will end up with a watery casserole
- Letting it sit for 5 minutes after baking makes a huge difference in how well it holds together when you serve it
03 -
- Leftovers reheat beautifully and actually taste even better the next day
- Freezing works well if you wrap it tightly before baking and thaw overnight in the refrigerator