A sizzling twist on classic fajitas, this comforting Chicken Fajita Casserole combines seasoned chicken, colorful bell peppers, onions, and melted cheese into one easy, oven-baked dish. It’s perfect for a hearty weeknight dinner or meal prep when I’m craving something flavorful and filling without much hassle.
Ingredients
1 lb boneless, skinless chicken breasts, sliced thin
1 red bell pepper, sliced
2 tablespoons olive oil
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/2 teaspoon paprika
1 large onion, sliced
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 cup sour cream or plain Greek yogurt
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Juice of 1 lime
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, toss the sliced chicken, bell peppers, and onions with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper until evenly coated.
Spread the seasoned mixture evenly in the prepared baking dish.
Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and lower the temperature to 350°F (175°C).
Stir in the sour cream and half of the cheddar and Monterey Jack cheeses until well combined.
Sprinkle the remaining cheeses over the top and return the dish to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro and a squeeze of lime juice before serving.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Storage/Reheating
This Chicken Fajita Casserole stores wonderfully in the refrigerator for up to 3 days. I like to store leftovers in an airtight container for easy access during the week. To reheat, I simply pop it into the oven at 350°F (175°C) for about 10–15 minutes or until warmed through. Alternatively, I can microwave individual portions for a quicker option.
FAQs
Can I make this casserole ahead of time?
Yes! I can prepare the casserole and store it in the fridge before baking. Just assemble the dish up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready, bake as directed, but add a few extra minutes to the cook time.
Can I use different types of cheese?
Definitely! If I prefer a different cheese, I can swap the cheddar and Monterey Jack for a cheese I enjoy more, like pepper jack, mozzarella, or a Mexican cheese blend. The more cheese, the better, in my opinion!
Is this casserole gluten-free?
Yes! This Chicken Fajita Casserole is naturally gluten-free since it doesn’t contain any flour or wheat-based ingredients. It’s a great option for anyone with gluten sensitivities.
Can I make this dish spicier?
If I want more heat, I can increase the amount of cayenne pepper or add a few dashes of hot sauce or jalapeños to the casserole. The spiciness can easily be adjusted to suit my taste.
What can I serve this casserole with?
This dish can be enjoyed on its own, but I like serving it with a side of rice, tortilla chips, or a simple salad. If I want to make it even more fajita-style, I can serve it with warm tortillas for a complete meal.
Conclusion
Chicken Fajita Casserole is an easy-to-make, flavorful dish that brings the bold taste of fajitas into an oven-baked casserole. With tender chicken, a medley of bell peppers, and creamy, melted cheese, it’s perfect for busy weeknights or meal prepping for the days ahead. I love how versatile this recipe is, and it’s always a crowd-pleaser!
📖 Recipe:
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Chicken Fajita Casserole
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A comforting casserole that combines seasoned chicken, colorful bell peppers, onions, and melted cheese, making it a flavorful and filling dish that’s perfect for weeknights or meal prep.
Ingredients
1 lb boneless, skinless chicken breasts, sliced thin
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 cup sour cream or plain Greek yogurt
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Juice of 1 lime
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss the sliced chicken, bell peppers, and onions with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper until evenly coated.
- Spread the seasoned mixture evenly in the prepared baking dish.
- Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and lower the temperature to 350°F (175°C).
- Stir in the sour cream and half of the cheddar and Monterey Jack cheeses until well combined.
- Sprinkle the remaining cheeses over the top and return the dish to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro and a squeeze of lime juice before serving.
Notes
Can be made ahead and stored in the fridge before baking.
Feel free to swap the cheeses for other varieties like pepper jack or mozzarella.
This casserole is naturally gluten-free.
For added spiciness, increase cayenne pepper or add jalapeños or hot sauce.
Serve with rice, tortilla chips, or warm tortillas for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
