I like making this Chicken Fajita Casserole when I want the bold flavors of fajitas in a simple baked dish. I combine seasoned chicken, colorful peppers, onions, and a creamy mixture, then bake everything together until it becomes warm, comforting, and full of flavor. It is an easy dinner that brings the taste of classic fajitas into a hearty casserole that I can prepare with minimal effort.
Why You’ll Love This Recipe
I love this recipe because it brings together the smoky and savory taste of fajitas in a simple oven-baked meal. I do not need to stand at the stove cooking individual tortillas, which makes dinner preparation easier and faster.
I also enjoy how colorful and flavorful the dish becomes with the peppers and onions. The chicken stays tender while the creamy sauce blends everything together perfectly. Another reason I like making this casserole is that it works well for family dinners, meal prep, or even casual gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small yellow onion, sliced 1 can (10 oz) diced tomatoes with green chilies, drained 1 cup shredded Mexican blend cheese 1 cup shredded cheddar cheese 4 oz cream cheese, softened 1 tablespoon olive oil 1 tablespoon fajita seasoning 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 6 small flour tortillas, cut into strips
directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a medium casserole dish.
In a large skillet, I heat the olive oil over medium heat. I add the sliced bell peppers and onions and cook them for about 4 to 5 minutes until they soften slightly.
Next, I add the shredded chicken, fajita seasoning, garlic powder, salt, and black pepper. I stir everything together and let it cook for another 2 minutes so the flavors blend well.
In a mixing bowl, I combine the softened cream cheese with the diced tomatoes and green chilies. I mix until the texture becomes smooth and creamy.
I then add the chicken and vegetable mixture into the bowl and stir everything together. I fold in the tortilla strips and half of the shredded cheeses.
I transfer the mixture into the prepared casserole dish and spread it evenly. I sprinkle the remaining cheese on top.
I bake the casserole for about 25 minutes until the cheese melts and the casserole becomes bubbly. After removing it from the oven, I let it rest for a few minutes before serving.
I sometimes like to change this casserole depending on what ingredients I have available. I occasionally replace the chicken with cooked ground beef or turkey for a slightly different flavor.
When I want a bit more heat, I add sliced jalapeños or extra chili seasoning. I also like adding black beans or corn to give the casserole more texture and heartiness.
For a lighter version, I sometimes use reduced-fat cream cheese and a smaller amount of shredded cheese.
storage/reheating
I store leftover casserole in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I usually place a portion in the microwave and warm it for about 1 to 2 minutes.
If I want to reheat a larger portion, I cover the casserole dish with foil and warm it in a 350°F (175°C) oven for about 15 minutes until heated through.
I also like freezing this casserole. I place it in a freezer-safe container and store it for up to 2 months. When I am ready to eat it, I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken for this casserole?
I often use rotisserie chicken because it saves time and adds great flavor. I simply shred the chicken and add it directly to the recipe.
Can I make this casserole ahead of time?
I like preparing the entire casserole earlier in the day and storing it in the refrigerator. When dinner time comes, I just place it in the oven and bake it.
Can I use corn tortillas instead of flour tortillas?
I sometimes use corn tortillas for a slightly different texture and flavor. I cut them into strips the same way and mix them into the casserole.
What toppings go well with this dish?
I enjoy serving the casserole with sour cream, chopped cilantro, diced avocado, or a squeeze of fresh lime.
How do I keep the casserole from becoming watery?
I make sure to drain the diced tomatoes well before mixing them in. I also avoid adding extra liquid so the casserole stays thick and creamy.
Conclusion
I enjoy making this Chicken Fajita Casserole because it turns classic fajita flavors into an easy baked meal. The tender chicken, sautéed peppers, creamy sauce, and melted cheese come together into a comforting dish that works perfectly for busy weeknights or relaxed family dinners. It is a simple recipe that I can rely on whenever I want a flavorful and satisfying meal.
A warm and comforting baked casserole made with shredded chicken, bell peppers, onions, tortillas, creamy cheese, and fajita seasoning for all the bold flavors of classic fajitas in an easy oven-baked dinner.
Ingredients
2 cups cooked chicken breast, shredded
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small yellow onion, sliced
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup shredded Mexican blend cheese
1 cup shredded cheddar cheese
4 oz cream cheese, softened
1 tablespoon olive oil
1 tablespoon fajita seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 small flour tortillas, cut into strips
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a medium casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion and cook for 4 to 5 minutes until slightly softened.
Add the shredded chicken, fajita seasoning, garlic powder, salt, and black pepper. Stir well and cook for 2 more minutes.
In a mixing bowl, combine the softened cream cheese with the drained diced tomatoes and green chilies until smooth and creamy.
Add the chicken and vegetable mixture to the bowl and stir to combine.
Fold in the tortilla strips and half of the shredded Mexican blend and cheddar cheese.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle the remaining cheese evenly over the top.
Bake for 25 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Let the casserole rest for a few minutes before serving.
Notes
Rotisserie chicken works well as a quick substitute for cooked chicken breast.
Drain the diced tomatoes well to keep the casserole from becoming watery.
Add jalapeños or extra chili seasoning for more heat.
Black beans or corn can be mixed in for extra texture and heartiness.
Reduced-fat cream cheese and less shredded cheese can be used for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe container for up to 2 months and thaw overnight before reheating.
Serve with sour cream, chopped cilantro, diced avocado, or fresh lime if desired.
