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.
