Fajita chicken casserole
This Fajita Chicken Casserole is a simple, tasty dish packed with all the flavors you love in fajitas—juicy chicken, bell peppers, onions, and just the right amount of cheese melted…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
This Fajita Chicken Casserole is a simple, tasty dish packed with all the flavors you love in fajitas—juicy chicken, bell peppers, onions, and just the right amount of cheese melted on top. It’s like fajita night but in a cozy, easy-to-make casserole form that brings everyone together at the table without a lot of fuss.
I love making this casserole when I want something comforting but don’t have time to cook a bunch of separate ingredients. It’s quick to put together, and the best part is how all the fajita spices soak into the chicken and veggies while everything bakes. It makes the house smell amazing, and by the time it’s done, I can’t wait to dig in.
My favorite way to enjoy this casserole is with a dollop of sour cream and some fresh salsa on top. It’s perfect with a side of warm tortillas or just a simple green salad to balance out the flavors. This dish always feels like a little fiesta on my plate, and I’m pretty sure everyone who tries it ends up asking for seconds!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish lean and easy to slice. You can swap in chicken thighs if you prefer juicier meat—they add rich flavor but take a bit longer to cook.
Bell peppers and onions: These veggies give the dish that classic fajita crunch and sweetness. Feel free to use any color bell peppers you like or add some sliced mushrooms or zucchini for variety.
Fajita seasoning: The combination of chili powder, cumin, paprika, and garlic powders creates the signature smoky and mildly spicy taste. If you don’t have all spices on hand, a store-bought fajita or taco seasoning packet works well too.
Cheese blend: Cheddar and Monterey Jack melt wonderfully and add creamy, mild flavor. For a sharper taste, try pepper jack, or use mozzarella for a stringy, melty top.
Cilantro garnish: Cilantro adds bright freshness at the end. If you’re not a fan, parsley or green onions make good alternatives.
How Do You Keep the Chicken Tender and Juicy in This Casserole?
To avoid dry chicken, especially when baking, follow these tips:
- Pat the chicken dry before seasoning so spices stick well.
- Brown the chicken quickly on the stovetop first—this locks in juices and adds flavor.
- Don’t fully cook it in the pan; the oven will finish cooking it gently while melting the cheese.
- Cover the casserole loosely with foil for the first part of baking if your oven tends to dry food out.
- Let the casserole rest for a few minutes after baking; this helps juices redistribute throughout the meat.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and sautéing peppers and onions all in one pan.
- Mixing bowl – great for combining your fajita seasoning easily before rubbing on the chicken.
- Sharp knife and cutting board – essential for slicing peppers, onions, and chicken cleanly.
- Casserole dish (9×13 inches) – roomy enough to bake the chicken and veggies with melted cheese on top.
- Spatula or tongs – handy for turning chicken and spreading veggies evenly in the dish.
Flavor Variations & Add-Ins
- Swap chicken for steak strips to enjoy a classic fajita twist loaded with beef flavor.
- Add black beans or corn for extra texture and a bit of sweetness that balances the spices.
- Mix in sliced jalapeños if you like it spicier and want a lively kick with every bite.
- Use pepper jack cheese instead of Monterey Jack to add a little spicy, melty goodness.
How to Make Fajita Chicken Casserole?
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
For the Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
For the Cheese and Garnish:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 30 minutes to cook, making a total of around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Season:
Start by preheating your oven to 375°F (190°C). Then, mix all the spices—chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper—in a small bowl to make your fajita seasoning.
2. Prep the Chicken:
Pat the chicken breasts dry with paper towels. Rub the seasoning evenly over both sides of each chicken breast to coat them well.
3. Cook Chicken and Veggies:
Heat olive oil in a large skillet over medium-high heat. Brown the chicken breasts on each side for about 3-4 minutes until they get a nice golden color (they won’t be fully cooked yet). Remove the chicken and set aside.
In the same skillet, add the sliced bell peppers and onions. Sauté them for 4-5 minutes until they start to soften but still have some crunch.
4. Assemble and Bake:
Lightly grease a casserole dish. Arrange the browned chicken breasts in a single layer inside the dish. Spoon the sautéed peppers and onions evenly over and around the chicken. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
Bake for 20-25 minutes, until the chicken is cooked through (check that it reaches 165°F or 74°C internal temperature) and the cheese is melted and bubbly.
5. Serve and Enjoy:
Take the casserole out of the oven and let it rest a few minutes. Sprinkle with freshly chopped cilantro for a bright finish. Serve hot with warm tortillas, sour cream, or your favorite salsa.
Enjoy your delicious and cheesy fajita chicken casserole!
Can I Use Frozen Chicken for This Casserole?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry before seasoning to avoid extra moisture during cooking.
Can I Make This Fajita Chicken Casserole Ahead of Time?
Absolutely! You can prepare the chicken and veggies ahead, assemble the casserole, and refrigerate it covered for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Add Other Vegetables to the Casserole?
Definitely! Feel free to add sliced mushrooms, corn, or zucchini for more flavor and texture. Just sauté them with the peppers and onions before assembling.