Why You’ll Love Chicken Fajita Casserole Recipe
This recipe gives you all the bold, Tex-Mex flavors of fajitas without the hassle of cooking everything separately on the stovetop. It’s a one-pan wonder that’s simple to assemble and bake. You’ll love how versatile it is—whether you’re serving it with rice, tortillas, or just enjoying it on its own, it always satisfies. Plus, it’s meal-prep friendly and great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken breast, cooked and shredded or cubed
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Bell peppers (red, green, yellow, or a mix), sliced
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Onion, thinly sliced
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Olive oil
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Fajita seasoning (store-bought or homemade)
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Cream cheese, softened
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Sour cream
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Shredded cheddar cheese
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Shredded mozzarella or Monterey Jack cheese
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Fresh cilantro for garnish
Directions
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Preheat your oven to 375°F (190°C).
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In a skillet, heat olive oil over medium heat and sauté the sliced peppers and onions until tender.
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Add the cooked chicken and fajita seasoning, stirring until well coated.
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In a bowl, mix cream cheese and sour cream until smooth.
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Spread half of the cream cheese mixture into a greased baking dish.
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Layer the chicken and pepper mixture on top.
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Spread the remaining cream cheese mixture evenly over the chicken and vegetables.
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Top with shredded cheddar and mozzarella cheese.
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Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh cilantro and serve hot.
Servings and timing
This recipe serves 6 people. Preparation takes about 15 minutes, and baking takes 25 minutes, making the total time around 40 minutes.
Variations
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Use boneless chicken thighs instead of chicken breasts for a juicier texture.
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Add cooked rice or pasta before baking to make it a complete one-dish meal.
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Swap the cream cheese and sour cream for Greek yogurt for a lighter version.
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Spice it up with jalapeños or hot sauce if you love extra heat.
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Make it dairy-free by using plant-based cheese and non-dairy sour cream alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. This casserole can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor.
Do I have to cook the vegetables first?
Sautéing the peppers and onions enhances their flavor and texture, but you can bake them raw if you prefer a crunchier bite.
Can I make this casserole low-carb?
Yes, just serve it as is without rice or tortillas, or pair it with cauliflower rice.
What cheese works best for this recipe?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully and add flavor.
Can I add beans or corn?
Yes, black beans and corn make excellent additions for extra heartiness.
How can I make it spicier?
Add diced jalapeños, chili powder, or a drizzle of hot sauce to the filling.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free fajita seasoning mix.
Can I double the recipe?
Definitely. Just use a larger casserole dish and adjust the baking time as needed.
What should I serve with this casserole?
It pairs well with rice, tortillas, guacamole, salsa, or a fresh salad.
Conclusion
Chicken fajita casserole is a simple, flavorful way to enjoy Tex-Mex comfort food in one easy dish. With tender chicken, melty cheese, and vibrant vegetables, it’s a crowd-pleaser that works for weeknight dinners, potlucks, or meal prep. Once you try it, you’ll want to keep this recipe in your regular rotation.
Chicken Fajita Casserole
This Chicken Fajita Casserole delivers all the bold, Tex-Mex flavors of traditional fajitas in an easy, one-pan baked dish. It’s creamy, cheesy, and loaded with seasoned chicken, peppers, and onions—perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 1 tbsp olive oil
- 2 tbsp fajita seasoning (store-bought or homemade)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the sliced peppers and onions until tender.
- Add the cooked chicken and fajita seasoning, stirring until well coated and heated through. Remove from heat.
- In a bowl, mix cream cheese and sour cream until smooth.
- Spread half of the cream cheese mixture into the bottom of a greased 9×13-inch baking dish.
- Layer the chicken and pepper mixture on top of the cream cheese base.
- Spread the remaining cream cheese mixture evenly over the chicken and vegetables.
- Top with shredded cheddar and mozzarella cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- Use rotisserie chicken for faster prep and added flavor.
- Swap in boneless chicken thighs for a juicier texture.
- Make it spicier with jalapeños or hot sauce.
- To lighten it up, use Greek yogurt instead of sour cream and cream cheese.
- This dish is great for meal prep and reheats well.
- Serve with rice, tortillas, or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
