Cheesy Chicken Fajita Casserole (Printable Version)

Comforting Tex-Mex casserole with juicy chicken, colorful peppers, and melted cheese in an easy oven-baked dish.

# Ingredient List:

→ 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

# 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 mixture to the prepared casserole dish, spreading evenly. Sprinkle shredded Mexican blend cheese generously over the top in an even layer.
05 - Bake uncovered for 25–30 minutes 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 freshly chopped cilantro and sliced green onions if desired. Serve warm with tortillas, rice, or salad.

# Expert Tips:

01 -
  • Everything bakes in one dish while you catch up on life or help with homework
  • The cheese gets perfectly golden and bubbly in ways that skillet fajitas never achieve
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Really drain those diced tomatoes or your casserole will be soupy
  • Let the dish rest 5 minutes before serving so it sets up nicely
  • Room temperature cream cheese mixes in much easier than cold from the fridge
03 -
  • Cast iron skillets give vegetables the best caramelization
  • Grate your own cheese instead of buying pre-shredded bags

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