Cheesy Chicken Fajita Casserole (Print View)
Easy oven-baked Tex-Mex dish with juicy chicken, colorful peppers, and plenty of melted cheese delivering classic fajita flavors.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Sliced green onions
# Step-by-Step Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed vegetables, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well combined. Season with salt and black pepper to taste.
04 - Transfer the chicken and vegetable mixture to the prepared casserole dish, spreading it evenly. Sprinkle the shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly throughout and the cheese has melted and turned golden brown on top.
06 - Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Expert Suggestions:
01 -
- Everything bakes in one dish so cleanup is practically nonexistent
- The combination of three different bell peppers creates this beautiful sweetness that balances perfectly with the spices
- Leftovers somehow taste even better the next day wrapped in a warm tortilla
02 -
- Drain the can of diced tomatoes really well or the casserole will be too watery I learned this the hard way
- The casserole might look jiggly when you first pull it out but it firms up as it sits
- Softening the cream cheese ahead of time prevents those annoying little lumps in your sauce
03 -
- Cut your peppers and onions into similar sized strips so they cook evenly and look beautiful
- Sprinkle a little extra cheese around the edges of the dish where it tends to get the most golden