Chicken Fajita Casserole

why make this recipe

This casserole brings the bright, bold flavors of chicken fajitas into one easy dish. It is fast to make, feeds a family, and cleans up with one pan. You get tender chicken, soft peppers, and melty cheese in every bite. It is great for weeknights, meal prep, or potlucks.

introduction

Chicken Fajita Casserole mixes sliced chicken, bell peppers, onions, tomatoes with green chilies, and cheese. You season the chicken with simple spices, layer the ingredients in a baking dish, and bake until hot and bubbly. The result tastes like fajitas but is easier to make and serve.

how to make Chicken Fajita Casserole

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13 baking dish.
2. Put the chicken strips in a bowl. Add olive oil, lime juice, and the fajita spices (chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and pepper). Mix well and let sit for 10–15 minutes.
3. Add the sliced bell peppers and onion to the bowl and toss to coat with the seasoned oil.
4. Spread half of the chicken and veggie mix in the baking dish. Sprinkle half the drained diced tomatoes over it and top with 1 cup of shredded cheese.
5. Add the rest of the chicken and veggies, then the rest of the tomatoes and the final cup of cheese.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10–15 more minutes until the cheese melts and becomes golden.
7. If you want extra browning, broil 2–3 minutes at the end. Watch it so it does not burn.
8. Garnish with chopped fresh cilantro and serve with warm tortillas or rice.

Ingredients :

• 1.5 pounds boneless, skinless chicken breasts or thighs (cut into strips)
• 3 large bell peppers (red, yellow, green, sliced)
• 1 large onion (sliced)
• 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 10 oz diced tomatoes with green chilies (drained)
• 2 tbsp olive oil
• 1 lime (juiced)
• Fresh cilantro (chopped, for garnish)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp dried oregano
• 0.25 tsp cayenne pepper (adjust to taste)
• Salt and black pepper (to taste)

Directions :

1. Preheat oven to 400°F (200°C). Grease a 9×13 baking dish.
2. Mix chicken with oil, lime juice, and spices. Marinate 10–15 minutes.
3. Add sliced peppers and onion; toss to coat.
4. Layer half the chicken and veggies in the dish. Top with half the drained tomatoes and 1 cup cheese.
5. Repeat the layers with the rest of the ingredients.
6. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes until cheese is melted and golden.
7. Optional: broil 2–3 minutes for extra browning. Garnish with cilantro and serve.

how to serve Chicken Fajita Casserole

• Serve hot with warm flour or corn tortillas.
• Offer rice, sour cream, guacamole, or salsa on the side.
• Add lime wedges for squeezing over each plate.
• You can also serve it over a bed of lettuce for a low-carb option.

how to store Chicken Fajita Casserole

• Let the casserole cool to room temperature before storing.
• Cover tightly and keep in the refrigerator for 3–4 days.
• For longer storage, freeze in an airtight container for 2–3 months. Thaw in the fridge overnight before reheating.
• Reheat in the oven at 350°F (175°C) until hot, or microwave individual portions until warm.

tips to make Chicken Fajita Casserole

• Cut chicken and vegetables into even slices so they cook evenly.
• Drain the tomatoes well to avoid excess liquid.
• Use chicken thighs for more moist meat, or breasts for leaner meat.
• Adjust cayenne and chili powder to match your heat preference.
• Let it rest 5 minutes after baking so juices settle and it slices clean.

variation (if any)

• Make it vegetarian: use black beans or chickpeas instead of chicken.
• Add cooked rice or quinoa between layers for a heartier meal.
• Use different cheeses like pepper jack for more heat or Monterey Jack for a milder taste.
• Add sliced jalapeños for extra spice or corn for a sweet touch.

FAQs

Q: How long does this take to make?
A: Prep takes about 15–20 minutes, and baking takes 30–35 minutes. Total time is about 45–55 minutes.

Q: Can I use frozen peppers?
A: Yes. Thaw and drain them first to remove extra water. They may be softer after baking.

Q: Can I use pre-cooked chicken?
A: Yes. Reduce baking time so you only heat through and melt the cheese. Start with 10–15 minutes covered, then uncover and brown.

Q: Is this dish spicy?
A: It can be. Use less cayenne or chili powder to make it milder, or choose milder cheese and skip jalapeños.

Q: Can I make this ahead?
A: Yes. Assemble the casserole and cover it in the fridge for up to 24 hours. Bake when you are ready.

Conclusion

For a similar take with lots of cheesy goodness, see Cheesy Chicken Fajita Casserole (Easy Dinner Idea). If you want another family-style baked version and tips, check Baked Chicken Fajita Casserole (Easy Family Dinner!). For a simple, tried-and-true recipe you can compare, read Chicken Fajita Casserole – The Country Cook.

Chicken Fajita Casserole

A delightful one-pan dish combining the bold flavors of chicken fajitas with tender chicken, vibrant peppers, and gooey cheese, perfect for weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs (cut into strips)
• 3 large bell peppers (red, yellow, green, sliced)
• 1 large onion (sliced)
• 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
• 10 oz diced tomatoes with green chilies (drained)
• 2 tbsp olive oil
• 1 each lime (juiced)
• Fresh cilantro (chopped, for garnish)

Fajita Spices

• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp dried oregano
• 0.25 tsp cayenne pepper (adjust to taste)
• Salt and black pepper (to taste)

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C). Lightly grease a 9x13 baking dish.
• Put the chicken strips in a bowl. Add olive oil, lime juice, and the fajita spices. Mix well and let sit for 10–15 minutes.
• Add the sliced bell peppers and onion to the bowl and toss to coat with the seasoned oil.

Layering

• Spread half of the chicken and veggie mix in the baking dish.
• Sprinkle half the drained diced tomatoes over it and top with 1 cup of shredded cheese.
• Add the rest of the chicken and veggies, then the rest of the tomatoes and the final cup of cheese.

Baking

• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and bake 10–15 more minutes until the cheese melts and becomes golden.
• For extra browning, broil 2–3 minutes at the end, watching closely to avoid burning.

Serving

• Garnish with chopped fresh cilantro and serve with warm tortillas or rice.

Notes

Let the casserole cool to room temperature before storing. Cover tightly and keep in the refrigerator for 3–4 days. For longer storage, freeze in an airtight container for 2–3 months. Thaw in the fridge overnight before reheating.

Keyword Casserole, Chicken Fajita Casserole, Fajitas, One-Pan