Description
Chicken Fajita Casserole is the EASIEST way to get all your favorite fajita flavors in one delicious, cheesy dish! Layers of seasoned chicken, sautéed peppers and onions, tortillas, and gooey melted cheese—baked to perfection. Perfect for busy weeknights! Link in bio for the full recipe!
Ingredients
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
Instructions
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!
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!
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.
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!
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American