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Chicken Fajita Casserole

Chicken Fajita Casserole

A creamy, cheesy Chicken Fajita Casserole made with seasoned chicken, colorful bell peppers, onion, cream cheese, sour cream, and melted cheese. A comforting weeknight dinner packed with classic fajita flavors.

Prep Time15 minutes
Cook Time25-30 minutes
Total Time40-45 minutes
Servings6
Course: Main Course, Dinner Cuisine: Tex-Mex Inspired Calories: 400 Difficulty: BeginnerDiet: Low Carb

Ingredients

Chicken and Vegetables
1½ lb boneless, skinless chicken breasts
2 bell peppers, any colors
1 medium yellow or red onion
2 tablespoons olive oil, divided
2 tablespoons fajita seasoning
Creamy Filling
4 oz cream cheese, softened
½ cup sour cream
1½ cups shredded Mexican-blend cheese, divided
For the Baking Dish
Cooking spray or 1 teaspoon olive oil

Equipment

  • 9 × 13-inch baking dish
  • Large skillet
  • Cutting board
  • Sharp kitchen knife
  • Large mixing bowl
  • Mixing spoon
  • Measuring spoons
  • Measuring cup
  • Instant-read meat thermometer, optional

Method

  1. Preheat the oven to 375°F (190°C) and place a rack in the center.
  2. Lightly coat a 9 × 13-inch baking dish with cooking spray or 1 teaspoon olive oil.
  3. Trim the chicken and cut it into pieces about 1 inch wide.
  4. Cut the bell peppers and onion into strips about ¼ inch thick.
  5. Toss the chicken with 1 tablespoon olive oil and 2 tablespoons fajita seasoning until evenly coated.
  6. Heat a large skillet over medium-high heat and cook the chicken for 5-7 minutes, turning as needed, until lightly browned.
  7. Add the remaining 1 tablespoon olive oil to the skillet and cook the peppers and onion over medium heat for 4-5 minutes, until slightly softened.
  8. Place the chicken and vegetables in a large mixing bowl, then add the softened cream cheese, sour cream, and ½ cup shredded cheese. Stir until evenly coated.
  9. Spread the chicken mixture evenly in the prepared baking dish.
  10. Sprinkle the remaining 1 cup shredded cheese evenly over the top.
  11. Bake for 20-25 minutes, until the casserole is hot and bubbling and the chicken reaches 165°F (74°C).
  12. Let the casserole rest for 5 minutes before serving.

Chef’s Notes

  • Cut the chicken into similar-sized pieces so it cooks evenly.
  • Avoid overcooking the peppers in the skillet because they will continue cooking in the oven.
  • Soften the cream cheese before mixing so it blends smoothly into the filling.
  • Chicken thighs can be used instead of chicken breasts for a richer, juicier casserole.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.