If you’re hunting for a dish that’s endlessly comforting but packs the colorful, zesty punch of Tex-Mex, look no further than this Fajita Chicken Casserole. This recipe combines tender chicken, a trio of vibrant bell peppers, melty cheese, and lively spices, all blanketed in a creamy, dreamy sauce. It bakes up golden and bubbling, filling your kitchen with irresistible aromas and bringing everyone to the table in record time! Whether you want a lively family meal or a make-ahead classic for busy weeknights, Fajita Chicken Casserole is about to become a favorite in your dinner rotation.
Ingredients You’ll Need
Great recipes don’t need endless shopping lists—just fresh, flavorful building blocks that blend together beautifully. Each ingredient here brings its own texture, color, or seasoning, working together for that unforgettable, crave-able casserole experience.
- Olive oil: Adds a hint of richness while helping brown the chicken to savory perfection.
- Boneless skinless chicken breasts: The juicy, lean protein star that soaks up all those fabulous spices.
- Red bell pepper: Sweet and vibrant, these slices create color and crunch in every forkful.
- Green bell pepper: A slightly grassy flavor that balances the sweetness of the other peppers.
- Yellow bell pepper: Mild and mellow, rounding out the pepper rainbow for maximum visual and flavor appeal.
- Red onion: Delivers subtle sharpness and extra color when sautéed with the peppers.
- Chili powder: The essential Tex-Mex spice, giving warmth and a kick without overwhelming heat.
- Cumin: Earthy, smoky notes that make the dish taste authentically Mexican-inspired.
- Garlic powder: Savory depth in every bite—no peeling or mincing required!
- Smoked paprika: Provides a gentle smokiness that takes everything up a notch.
- Salt: Just the right amount to elevate all the other flavors.
- Black pepper: For a little extra bite and aromatic warmth.
- Diced tomatoes with green chilies: Canned convenience loaded with tang, juice, and a hint of subtle heat.
- Sour cream: Makes the casserole irresistibly creamy and balances the spices.
- Shredded cheddar cheese: Adds a sharp, robust cheesiness and gooey top layer.
- Shredded Monterey Jack cheese: Mild and melt-in-your-mouth, it blends beautifully with cheddar for the best cheesy pull.
- Chopped fresh cilantro: For the perfect fresh, herbal finish after baking.
How to Make Fajita Chicken Casserole
Step 1: Prep and Brown the Chicken
Let’s get things started! Heat your olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until they turn a lovely golden brown and are cooked through. This step locks in flavor and gives the chicken a perfect base for soaking up all those spices later on. Once done, transfer the chicken into a large mixing bowl—you’ll be adding to this bowl as you go.
Step 2: Soften the Peppers and Onion
Using the same trusty skillet, toss in your beautifully sliced bell peppers and red onion. Sauté them for around 4 to 5 minutes, just until they’ve softened slightly but still retain some color and crispness. These veggies will continue to cook and soften in the oven, but this quick skillet step really wakes up their natural sweetness. Then, add them straight to the bowl with the chicken.
Step 3: Season and Mix
Now comes the fun part—flavor building! Sprinkle in your chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper over the chicken and veggies. Add the drained diced tomatoes with green chilies and super creamy sour cream. Stir everything together until all the ingredients are evenly coated and every piece is kissed with those magical spices. This mixture is where the heart of your Fajita Chicken Casserole is built!
Step 4: Assemble in the Baking Dish
Lightly grease a 9×13-inch baking dish to make sure nothing sticks. Pour your well-mixed chicken and veggie mixture into the dish, spreading it out so every bite is loaded with color and flavor. Sprinkle the top evenly with shredded cheddar and Monterey Jack cheeses—don’t be shy! This layer melts and bubbles beautifully, creating a golden, cheesy crust.
Step 5: Bake and Garnish
Pop your assembled casserole into a preheated 375°F (190°C) oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the cheese is fully melted, lightly golden, and everything is bubbling invitingly around the edges. Once out of the oven, shower the top with a generous sprinkle of chopped fresh cilantro to add burst of color and bright, herby flavor to your lovely Fajita Chicken Casserole.
How to Serve Fajita Chicken Casserole
Garnishes
A warm Fajita Chicken Casserole straight from the oven is already a feast, but the right garnish brings out one last pop of freshness. I recommend a flurry of chopped cilantro, and if you’re feeling zesty, add sliced green onions or a few avocado slices for an extra creamy bite. You can even set out a wedge of lime for a quick squeeze before serving!
Side Dishes
This casserole is pure comfort all on its own, but pairing it with fluffy rice, lightly warmed tortillas, or a bright green salad is always a good idea. Rice soaks up all those bold flavors, while crunchy lettuce or coleslaw adds refreshment alongside the cheesy, creamy main event. Want something extra? Try refried beans or grilled corn for a full Tex-Mex table.
Creative Ways to Present
Don’t be afraid to get playful! Scoop Fajita Chicken Casserole into charred tortilla bowls, or top individual servings with an extra dollop of sour cream and pico de gallo for a restaurant-style flair. Use it as a hearty filling for burritos, or spoon leftovers onto nachos, then run under the broiler for an over-the-top appetizer everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Leftover Fajita Chicken Casserole stores beautifully and makes for the dreamiest work lunch or quick dinner. Once cooled, transfer to airtight containers and refrigerate—it will stay fresh and delicious for up to 3 days. The flavors deepen as it sits, making leftovers every bit as satisfying as the first night.
Freezing
For longer storage or meal prep, let your baked casserole cool completely, then wrap tightly with plastic wrap and foil or transfer to a freezer-safe container. Fajita Chicken Casserole freezes well for up to 2 months. To save space, consider portioning out single servings before freezing.
Reheating
When ready to enjoy, thaw overnight in the refrigerator if frozen. Reheat either in the microwave for quick convenience, or in the oven at 350°F, covered with foil, until hot and bubbly. If you want to revive that fresh-from-the-oven cheesy topping, uncover the last few minutes to let it become golden again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally juicier and lend extra flavor. Just cut them into bite-sized pieces and substitute for the chicken breasts, using the same steps for cooking and assembly.
Is Fajita Chicken Casserole spicy?
The recipe delivers plenty of vibrant flavor and a mild heat thanks to chili powder and green chilies, but it’s not overly spicy. If you want to dial up the heat, add more chili powder, a diced jalapeño, or a sprinkle of crushed red pepper flakes into the mix.
What cheeses can I substitute?
Cheddar and Monterey Jack are classic for this casserole, but you have plenty of tasty options! Try blending in pepper jack for extra zing, or use mozzarella for extra meltiness. If you like bold flavor, a touch of smoked gouda can be delicious too.
How do I make it gluten-free?
Great news: Fajita Chicken Casserole is naturally gluten-free as written! Just double-check your canned diced tomatoes and seasonings to ensure there are no additives or thickeners, and you’re good to go.
Can I assemble ahead and bake later?
Yes, you can fully assemble the casserole, cover, and refrigerate it up to 24 hours before baking. When you’re ready, bake as directed, adding an extra 5 to 10 minutes to the cooking time to ensure it heats through completely.
Final Thoughts
If you crave dinners that burst with color and bold, familiar flavors, this Fajita Chicken Casserole will be a hit at your table. It’s simple, family-friendly, and the kind of dish you’ll look forward to making and sharing again and again. Give it a try, and don’t be surprised if everyone asks for seconds!
Print
Fajita Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This Fajita Chicken Casserole is a flavorful Tex-Mex dish that combines tender chicken, colorful bell peppers, and melted cheeses for a satisfying meal the whole family will love.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
For the Vegetables:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 (10-ounce) can diced tomatoes with green chilies (drained)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Cook Chicken: In a large skillet over medium-high heat, cook chicken in olive oil until browned and cooked through.
- Sauté Vegetables: In the same skillet, sauté bell peppers and onion until slightly softened.
- Combine Ingredients: In a mixing bowl, combine cooked chicken, sautéed vegetables, seasonings, diced tomatoes, and sour cream.
- Assemble Casserole: Pour mixture into a greased 9×13-inch baking dish. Top with cheddar and Monterey Jack cheeses.
- Bake: Bake for 20–25 minutes until bubbly and cheese is melted.
- Serve: Garnish with chopped cilantro before serving.
Notes
- Serve with rice, tortillas, or a side salad.
- You can use rotisserie chicken to save time.
- Adjust the spice level by adding more or less chili powder.
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