Fajita Chicken Casserole

Fajita chicken casserole is a warm, cheesy, and flavor-packed dish that takes all the delicious elements of classic chicken fajitas and bakes them into one hearty, comforting meal. With tender chicken, sautéed peppers and onions, plenty of spices, and melted cheese on top, this casserole is simple, satisfying, and great for feeding a hungry crowd. I love how it brings all the fajita flavor with none of the mess of stovetop cooking.

Why You’ll Love This Recipe

I love this recipe because it’s easy, full of bold Tex-Mex flavor, and comes together in one baking dish. There’s no need for wrapping or sizzling skillets—just seasoned chicken, veggies, and gooey cheese baked to perfection. It’s great for meal prep, low-carb friendly, and easy to customize with whatever I have on hand. Whether served on its own or over rice, it’s always a winner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (cut into strips or chunks)
bell peppers (any color, sliced)
onion (sliced)
olive oil
fajita seasoning (store-bought or homemade)
salt
pepper
cream cheese (softened)
sour cream or Greek yogurt
shredded Mexican cheese blend or cheddar
optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños, lime wedges

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

2. I toss the sliced chicken with olive oil, fajita seasoning, salt, and pepper in a large bowl until well coated.

3. I spread the seasoned chicken, sliced peppers, and onions evenly in the casserole dish.

4. In a separate bowl, I mix the cream cheese and sour cream until smooth, then dollop or spread it over the chicken and veggies.

5. I top everything with shredded cheese and bake for 25–30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.

6. I let it rest for a few minutes before serving and add any optional toppings I’m in the mood for.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add cooked rice or black beans before baking for a more filling casserole. For a low-carb version, I serve it over cauliflower rice or lettuce. I’ve also swapped chicken for ground beef or shredded rotisserie chicken to save time. When I want extra heat, I stir in diced green chilies or add hot sauce to the cream mixture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions in 30-second intervals until heated through. It also freezes well—just cool completely, wrap tightly, and freeze for up to 2 months.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used leftover rotisserie chicken before. I just mix it in with the veggies and bake for 15–20 minutes since it’s already cooked.

How do I make my own fajita seasoning?

I mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne and salt. It’s easy and lets me control the spice level.

Can I add other vegetables?

Absolutely. I’ve added zucchini, mushrooms, or corn for extra variety, and it always turns out great.

Is this casserole spicy?

It depends on the seasoning mix. I adjust the heat by using mild or hot seasoning and adding chili flakes or jalapeños if I want a kick.

What’s the best cheese to use?

I love using a shredded Mexican blend, but cheddar, Monterey Jack, or pepper jack all melt beautifully and work well.

Conclusion

Fajita chicken casserole is everything I love about fajitas—bold flavor, tender chicken, melty cheese—without the hassle of a stovetop meal. It’s warm, satisfying, and easy to throw together, making it one of my favorite comfort foods for busy nights or casual gatherings. Whether served as is or with toppings and sides, it never disappoints.

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