If you love the flavors of a sizzling fajita but want something cozy, comforting, and perfect for feeding a crowd, this Chicken Fajita Casserole Recipe is an absolute winner. It captures all the vibrant spices, tender chicken, and melty cheeses layered with soft corn tortillas, making each bite a celebration of textures and tastes. This casserole is simple enough for a weekday meal yet special enough to impress family and friends without fussing over the stove for hours.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, bringing together the perfect balance of spicy, creamy, and fresh. These straightforward essentials come together to create a dish bursting with color, flavor, and heartwarming satisfaction.
- 1.5 lbs boneless, skinless chicken breasts: Cut into bite-sized pieces for even cooking and easy layering.
- 1 large onion, sliced: Adds sweetness and a bit of crunch when caramelized.
- 2 bell peppers (any color), sliced: For vibrant color and a fresh, slightly sweet flavor contrast.
- 1 (1 ounce) package fajita seasoning: Brings the signature smoky-spicy fajita flavor to the chicken.
- 1 tablespoon olive oil: Helps cook the chicken and veggies to golden perfection.
- 1 (10.75 ounce) can condensed cream of chicken soup: Creates a creamy base to hold the casserole together.
- 1 (10 ounce) can diced tomatoes and green chilies, undrained: Adds a touch of zest and a little spice.
- 1 cup sour cream: For richness and a mild tang that balances the spices.
- 1 cup shredded cheddar cheese: Provides sharp, gooey melted layers.
- 1 cup shredded Monterey Jack cheese: Melts smoothly, complementing the cheddar.
- 1 (8 ounce) package cream cheese, softened: Makes the casserole luxuriously creamy and smooth.
- 12 (6-inch) corn tortillas: The hearty base that soaks up all the delicious juices.
- Optional toppings (salsa, guacamole, extra sour cream, chopped cilantro): Perfect for adding fresh flair and extra layers of flavor.
How to Make Chicken Fajita Casserole Recipe
Step 1: Prepare Chicken and Vegetables
Start by tossing the chicken pieces in the fajita seasoning to ensure every bite is packed with that irresistible Tex-Mex heat. Heat the olive oil in a skillet, then cook the chicken until it’s beautifully browned and cooked through. Remove the chicken, then soften the onions and bell peppers in the same pan until they develop a slight caramelization, swelling with natural sweetness and depth. Bring the chicken back in, stir everything together, and remove from heat—this mixture will be the flavorful heart of your casserole.
Step 2: Make the Cream Cheese Mixture
The magic of this casserole lies in its creamy layers. Combine softened cream cheese, condensed soup, diced tomatoes with green chilies, and sour cream in a large bowl. Use an electric mixer to whisk it all until glossy and smooth. Fold in half of your shredded cheddar and Monterey Jack cheeses to add extra cheesy richness to this luscious base that ties the dish together perfectly.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Begin with a thin layer of the cream cheese mixture on the bottom to prevent sticking and add flavor to the tortillas. Next, layer 4 corn tortillas over the base, overlapping so you cover all spaces. Spread half of the chicken and vegetable mixture over the tortillas, then spoon over half the cream cheese mixture. Repeat this layering process—tortillas, chicken and veggies, cream cheese mixture—and top with the last 4 corn tortillas. Finally, sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top to create a glorious, golden crust.
Step 4: Bake the Casserole
Cover the dish with foil to keep moisture in and bake for 25 minutes. Then remove the foil and cook for an additional 10 to 15 minutes, or until the cheese on top bubbles and turns a light golden brown. This two-step baking ensures the casserole stays creamy inside while developing that irresistible crust on top. Allow it to rest for 10 to 15 minutes before serving so the layers set and it’s easier to cut into perfect squares.
Step 5: Serve
This Chicken Fajita Casserole Recipe is at its best served hot, straight from the oven. Cut into squares and garnish with fresh toppings like salsa, guacamole, sour cream, or chopped cilantro to add bursts of brightness and even more flavor to each bite.
How to Serve Chicken Fajita Casserole Recipe
Garnishes
Enhance your casserole with fresh garnishes to bring pops of color and flavor. A scoop of guacamole adds creaminess, salsa brightens with acidity and spice, sour cream offers a cool tang, and chopped cilantro imparts an herby freshness that lifts the whole dish.
Side Dishes
This casserole pairs beautifully with simple sides. Try a crisp green salad tossed in lime vinaigrette to balance richness or serve with Mexican rice and black beans for a complete meal that keeps the fiesta going. Even roasted corn or a light slaw would be perfect companions.
Creative Ways to Present
Make your Chicken Fajita Casserole Recipe shine by turning it into individual servings—try mini casserole dishes or even bake it in muffin tins for cute, handheld fajita bites. You can also layer it in a clear dish to show off the colorful layers of chicken, veggies, and cheese for a visually stunning presentation at potlucks or family dinners.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely before covering and storing it in an airtight container. It stays fresh in the fridge for up to 3 days, making it a fantastic option for quick lunches or next-day dinners.
Freezing
If you want to prepare ahead, this casserole freezes wonderfully. Assemble it completely, but don’t bake; wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, bake it from frozen adding extra time as needed until bubbly and heated through.
Reheating
Reheat leftovers in the oven at 350°F until warmed evenly to retain that fresh-baked texture, usually around 15-20 minutes. You can also microwave individual portions for a quicker fix, but the oven method keeps the cheese melty and the edges just right.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs would add a bit more juiciness and flavor. Just make sure to cut them into bite-sized pieces and cook thoroughly before assembling the casserole.
What can I substitute for cream of chicken soup?
If you prefer homemade or don’t have canned condensed soup on hand, you can make a quick roux-based sauce with butter, flour, chicken broth, and milk seasoned with a little garlic powder, salt, and pepper.
Are flour tortillas a good alternative?
While corn tortillas are traditional and add authentic texture and flavor, flour tortillas can be used if that’s what you have. They’ll create a softer, chewier texture but still work well layered in this casserole.
How spicy is this casserole?
The spice level depends largely on the fajita seasoning and diced tomatoes with green chilies you use. If you like it milder, pick a low-heat seasoning or reduce the amount slightly, and opt for mild diced tomatoes. For more kick, double up on seasoning or add fresh jalapeño slices.
Can this recipe be made vegetarian?
Definitely! Replace the chicken with sautéed mushrooms, zucchini, or a mix of beans for protein, and follow the same layering and seasoning. You’ll still enjoy that creamy, cheesy fajita flavor without the meat.
Final Thoughts
This Chicken Fajita Casserole Recipe is the perfect blend of ease and excitement, bringing all those zesty fajita flavors into a dish that’s comforting, cheesy, and endlessly satisfying. Whether you’re feeding a family, entertaining friends, or meal prepping for the week, it’s sure to become a go-to favorite. Give it a try—you’ll be amazed how this simple casserole transforms bold ingredients into a showstopper everyone asks for again and again.
Print
Chicken Fajita Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Description
This Chicken Fajita Casserole is a delicious and easy weeknight meal that layers seasoned chicken, sautéed bell peppers and onions, creamy cheeses, and tangy diced tomatoes with green chilies in a baked tortilla casserole. Combining classic fajita flavors with a creamy sauce and melted cheese topping makes this dish comforting and satisfying for the whole family.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Assembly and Toppings
- 12 (6-inch) corn tortillas
- ½ cup shredded cheddar cheese (for topping)
- ½ cup shredded Monterey Jack cheese (for topping)
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, toss the bite-sized chicken pieces with the fajita seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until thoroughly cooked and no longer pink inside. Remove chicken from skillet and set aside. In the same skillet, add the sliced onions and bell peppers. Cook for 8-10 minutes until softened and slightly caramelized. Return the cooked chicken to the skillet, stir to combine with the vegetables, then remove from heat.
- Make Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes and green chilies, and sour cream. Use an electric mixer to beat the mixture until smooth and creamy. Fold in ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese, mixing gently to incorporate.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or a light layer of oil. Spread a thin layer of the cream cheese mixture evenly across the bottom of the dish. Layer 4 corn tortillas over the cream cheese mixture, slightly overlapping. Spread half of the chicken and vegetable mixture evenly over the tortillas. Spoon half of the remaining cream cheese mixture over the chicken layer. Repeat with another layer of 4 tortillas, the remaining chicken and vegetables, and the rest of the cream cheese mixture. Top with the final 4 tortillas. Sprinkle the remaining ½ cup cheddar and ½ cup Monterey Jack cheese evenly over the top layer.
- Bake Casserole: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Then remove the foil and continue to bake for an additional 10-15 minutes until the cheese topping is melted, bubbly, and lightly golden brown. Remove from the oven and allow the casserole to rest for 10-15 minutes to set and cool slightly before serving.
- Serve: Cut the casserole into 12 equal squares. Serve hot, garnished with optional toppings such as salsa, guacamole, extra sour cream, and chopped cilantro if desired.
Notes
- To prevent the cream cheese mixture from clumping, ensure the cream cheese is softened before mixing.
- You can substitute chicken thighs for chicken breasts if preferred; just adjust cooking time accordingly.
- For extra spice, add a pinch of cayenne pepper or jalapeños to the seasoning mix.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to let the casserole rest after baking to help it set for cleaner slicing.
