Easy Chicken Fajita Casserole

Chicken fajita casserole brings all the bold, zesty flavors of your favorite fajitas into one irresistible, cheesy, family friendly dish! With tender chicken, colorful bell peppers, seasoned tortillas, and a creamy cheese layer, this casserole is comfort food at its finest.

Love More Dinner Recipes? Try My Crock Pot Pepper Steak or this Hawaiian Chicken Sheet Pan next.

Why You’ll Love This Recipe

Bold, colorful, and packed with Tex Mex flavor, this Chicken Fajita Casserole is an easy, family-friendly dinner. Tender chicken, bell peppers, and onions are baked together with warm spices and melty cheese for a comforting one pan meal. Simple to prepare and perfect for busy weeknights, it delivers all the flavor of fajitas with none of the fuss.

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Ingredient List

Protein & Veggies

• 1½ to 2 pounds (680–900 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced

Seasoning

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Cheesy Sauce & Casserole

• 8 ounces (225 g) cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Mexican-style cheese (or Cheddar/Monterey Jack blend)
• 1 cup shredded cheese for topping
• 8–10 small flour tortillas, cut into strips or bite-size pieces
• Optional: fresh cilantro and lime wedges for garnish

Substitution Notes:

• Use chicken thighs instead of breasts for extra juicy, flavorful meat
• Swap in corn tortillas for a gluten-free option
• Try Greek yogurt in place of sour cream for a lighter version
• Use any color bell peppers you have on hand—orange and yellow add beautiful sweetness!

Why These Ingredients Work

Chicken: The protein base that soaks up all those beautiful fajita spices. I prefer thighs for their tenderness, but breasts work wonderfully too.

Bell Peppers & Onions: These are the heart of any fajita! They add sweetness, color, and that classic charred veggie flavor we all love.

Spice Blend: The combination of chili powder, cumin, and paprika creates that signature fajita flavor—warm, slightly smoky, and absolutely delicious.

Lime Juice: Brightens everything up and adds a fresh, zesty note that balances the richness.

Cream Cheese & Sour Cream: These create a luscious, creamy base that holds everything together and adds comfort-food richness.

Tortillas: They soften as they bake, absorbing all the flavorful juices and creating layers of texture throughout the casserole.

Cheese: Because what’s a casserole without melty, golden, bubbly cheese on top? It’s non-negotiable!

Essential Tools and Equipment

• Large mixing bowl for seasoning the chicken
• Large skillet (12-inch works great) for cooking the chicken and veggies
• 9×13-inch baking dish for assembling and baking
• Medium mixing bowl for the cream cheese mixture
• Wooden spoon or spatula for stirring
• Sharp knife and cutting board for prepping ingredients
• Measuring spoons and cups

How To Make Chicken Fajita Casserole

Step 1: Prep & Season

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until well combined.

Add your chicken pieces and toss everything together with your hands or a spoon until every piece is nicely coated in that gorgeous spice mixture.

The chicken should look vibrant and smell incredible already!

Step 2: Cook the Chicken & Veggies

Heat your large skillet over medium-high heat—you want it nice and hot!

Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally. You’re looking for the chicken to be mostly cooked through with some golden edges starting to form.

Now toss in those beautiful sliced peppers and onion and cook another 4–5 minutes, stirring occasionally, until the veggies are tender-crisp and have a little color, and the chicken is completely cooked through.

Remove from heat and set aside. Your kitchen should smell AMAZING right now!

Step 3: Make the Creamy Base

In a separate bowl, combine your softened cream cheese and sour cream.

Stir them together until you have a smooth, creamy mixture with no lumps—this is important for an even, velvety texture throughout!

Once it’s perfectly smooth, fold in your cooked chicken and vegetable mixture. Everything should be nicely coated in that creamy goodness.

Step 4: Assemble the Casserole

Lightly grease your 9×13-inch baking dish with cooking spray or a little butter.

Now we’re building layers! Spread half of your tortilla pieces evenly across the bottom of the dish.

Pour half of the creamy chicken and veggie mixture over the tortillas, spreading it out evenly. Sprinkle half of the shredded cheese on top.

Now repeat: layer the remaining tortillas, then the rest of the chicken mixture, and finally crown it all with the remaining cheese.

It should look absolutely gorgeous!

Step 5: Bake

Pop that beautiful casserole into your preheated oven and bake uncovered for 20–25 minutes.

You’ll know it’s ready when it’s hot and bubbly throughout, and the cheese on top is melted and turning golden in spots.

Let the casserole rest for 5 minutes before serving.

You Must Know

Room Temperature Cream Cheese is KEY: If your cream cheese is cold, it won’t mix smoothly into the sour cream, and you’ll end up with lumps in your sauce.

Take it out of the fridge 30–45 minutes before you start cooking, or soften it in the microwave for 15–20 seconds.

Don’t Overcrowd Your Pan: When cooking the chicken and veggies, make sure your skillet is hot and don’t stir too constantly.

You want some browning and caramelization happening—that’s where the flavor is!

If your pan is too crowded or the heat is too low, everything will steam instead of sear.

Personal Secret: I always save a little bit of the shredded cheese and sprinkle it on during the last 5 minutes of baking.

It creates this perfect, freshly-melted cheese layer on top that looks restaurant-worthy and stays stretchy when you serve it. Trust me on this one!

Pro Tips & Cooking Hacks

• Use rotisserie chicken for an even faster version—just shred it and toss with the spices and sautéed veggies
• Make it spicier by adding diced jalapeños, a pinch of cayenne, or switching to pepper jack cheese
• Prevent soggy casserole by not overcooking the chicken and veggies in step 2—they’ll continue cooking in the oven
• Test for doneness with an instant-read thermometer—the internal temp should reach 165°F
• Double the spices if you really love bold flavor—the cream cheese mellows things out, so don’t be shy!
• Common mistake to avoid: Skipping the resting time after baking. Those 5 minutes let the layers set so you get clean, beautiful servings

Flavor Variations / Suggestions

Beef Fajita Casserole: Swap the chicken for 1½ pounds of thinly sliced steak or ground beef. Brown it the same way with the seasonings!

Veggie-Loaded Version: Add sautéed zucchini, corn kernels, black beans, or sliced mushrooms to the veggie mix for extra nutrition and texture.

Low-Carb/Keto Option: Skip the tortillas entirely and add a layer of cauliflower rice or just make it crustless. It’s still absolutely delicious!

Extra Cheesy Twist: Use pepper jack cheese for a spicy kick, or mix in some queso blanco for an ultra-creamy, melty center.

Southwest Style: Add a can of drained black beans and corn to the chicken mixture, plus a handful of chopped fresh cilantro.

Make-Ahead Options

This casserole is PERFECT for meal prep! Here’s how to get ahead:

Prep in Advance: You can assemble the entire casserole up to 24 hours ahead. Cover it tightly with plastic wrap or foil and refrigerate.

When you’re ready to bake, let it sit at room temperature for 20 minutes, then add an extra 5–10 minutes to the baking time since it’s starting cold.

Freeze for Later: Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months.

Thaw overnight in the fridge before baking as directed.

Cooked Chicken Shortcut: Cook the chicken and veggies a day ahead and store them in the fridge. When you’re ready, just mix with the cream cheese mixture and assemble!

Recipe Notes & Baker’s Tips

• Tortilla texture: The tortillas will soften significantly as they bake and absorb the creamy sauce—that’s exactly what you want! They create lasagna-like layers.
• Chicken choice: Thighs stay more tender and juicy, but breasts are leaner. Either works beautifully!
• Cheese melting: If your top cheese isn’t browning enough, turn on the broiler for the last 2–3 minutes. Watch it carefully!
• Sauce consistency: If your cream cheese mixture seems too thick, add a tablespoon or two of milk to loosen it up.
• Leftovers get better: This casserole tastes even better the next day after all the flavors have melded together!

Serving Suggestions

This chicken fajita casserole is a complete meal on its own, but here’s how I love to serve it:

On the Side:

• Warm tortilla chips or extra flour tortillas
• Spanish rice or cilantro lime rice
• Refried beans or black beans
• Fresh green salad with avocado and lime vinaigrette
• Corn on the cob or Mexican street corn

Toppings Bar: Set out bowls of salsa, guacamole, pico de gallo, sour cream, sliced jalapeños, fresh cilantro, and lime wedges so everyone can customize their serving!

Perfect Pairings: This goes beautifully with margaritas, Mexican beer with lime, or a refreshing agua fresca.

How to Store Your Chicken Fajita Casserole

Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil. It will keep for 3–4 days in the fridge.

Freezer: This casserole freezes beautifully! Let it cool completely, then cut into individual portions and wrap each tightly in plastic wrap, then foil.

Freeze for up to 3 months. You can also freeze the whole casserole—just make sure it’s well-wrapped.

Reheating:

• From the fridge: Reheat individual portions in the microwave for 2–3 minutes, or cover the dish with foil and warm in a 350°F oven for 15–20 minutes until heated through.
• From frozen: Thaw overnight in the fridge first, then reheat as above. Or microwave frozen portions on 50% power, stirring occasionally, until hot in the center.

Allergy Information

Contains: Dairy (cream cheese, sour cream, cheese), wheat (flour tortillas)

Gluten-Free Option: Use corn tortillas or certified gluten-free flour tortillas. Make sure your spice blends don’t contain hidden gluten.

Dairy-Free Option: This one’s trickier since the dish is so cheese-forward, but you can try dairy-free cream cheese, dairy-free sour cream (like coconut-based), and dairy-free shredded cheese.

The texture will be slightly different but still delicious!

Nut-Free: This recipe is naturally nut-free.

Low-Sodium: Use low-sodium or no-salt-added seasonings and control the salt to your preference. Skip any additional salt from toppings.

Questions I Get Asked A Lot

Can I use ground chicken or turkey instead of chicken pieces?

Absolutely! Brown 1½ pounds of ground chicken or turkey with the seasonings, then add the peppers and onions.

It works beautifully and cooks even faster. The texture will be different but equally delicious!

My casserole turned out watery—what happened?

This usually happens if the vegetables released too much moisture.

Make sure to cook the peppers and onions until they’re tender-crisp but not overdone, and don’t cover the pan while cooking.

Also, don’t skip the 5-minute rest after baking—it helps everything set up!

Can I make this in a different size pan?

Sure! An 8×8-inch dish will give you a thicker casserole (increase baking time by 5–10 minutes), while a larger shallow dish will make it thinner (reduce baking time slightly).

Just watch for the bubbly, golden cheese as your guide!

Do I have to use cream cheese?

Cream cheese gives the casserole its signature creamy, rich texture, but if you really want to skip it, you could use all sour cream or even a can of cream of chicken soup mixed with the sour cream.

The flavor will be different but still tasty!

Can I add rice to this casserole?

Yes! Stir in 2 cups of cooked rice when you mix the chicken with the cream cheese mixture.

You might need a slightly larger baking dish, and it will be more filling. Add an extra 5 minutes to the baking time.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what variations you tried.