Description
Chicken Fajita Casserole is a flavorful Tex-Mex comfort food made with seasoned chicken, colorful bell peppers, onions, tomatoes, and melted cheese. Everything is baked together for an easy, hearty one-pan dinner.
Ingredients
Scale
- 2 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup diced tomatoes
- 2 cups shredded cheddar, Monterey Jack, or Mexican-blend cheese
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- Juice of 1 lime
- 4 oz cream cheese, optional
- ½ cup sour cream, optional
- 1 cup cooked rice or cauliflower rice, optional
- 1 cup black beans or pinto beans, optional
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken pieces in a large bowl. Add 1 tablespoon olive oil, fajita seasoning, cumin, paprika, chili powder, garlic powder, black pepper, salt, and lime juice. Toss to coat and marinate for at least 15 minutes, or up to 1 hour.
- While the chicken marinates, slice the bell peppers and onion. Chop the tomatoes if using fresh tomatoes.
- Heat the remaining olive oil in a skillet over medium-high heat. Add the peppers and onion and sauté for several minutes, until they begin to soften.
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
- Spread the marinated chicken evenly in the bottom of the baking dish.
- Arrange the sautéed peppers and onions over the chicken, then add the tomatoes. Stir in optional cooked rice or beans if desired.
- If using cream cheese or sour cream, add small dollops over the chicken and vegetables.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- For a golden, crispy cheese topping, broil for 2–3 minutes at the end, watching carefully.
- Remove from the oven and let the casserole rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Chicken breasts provide a leaner option, while chicken thighs are more tender and flavorful.
- Use cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend.
- For a low-carb or keto version, omit rice and tortillas and use cauliflower rice or additional vegetables.
- For a gluten-free version, check that the fajita seasoning and any tortillas or packaged ingredients are certified gluten-free.
- Use dairy-free cheese and dairy-free sour cream or yogurt for a dairy-free version.
- Add zucchini, mushrooms, spinach, corn, jalapeños, or black beans for additional flavor and texture.
- Marinating the chicken for 30 minutes or longer gives the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat at 350°F (175°C) for 15–20 minutes, or microwave individual portions in 1–2 minute intervals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Casserole
- Method: baking
- Cuisine: Tex-Mex, Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 90 mg
Keywords: Chicken Fajita Casserole, chicken fajita bake, cheesy chicken casserole, Tex-Mex casserole, chicken and peppers, easy chicken dinner, one-pan chicken,