Chicken Fajita Casserole Recipe

Introduction

This Fajita Chicken Casserole is a simple & delicious one-pan meal that brings all the classic Tex-Mex flavors to your table with minimal effort. It’s perfect for busy weeknights and easily customizable to suit your family’s tastes. For another quick dinner idea, try this Easy Cheesy Garlic Chicken Wraps Ready in 30 Minutes.

Ingredients

This vibrant Fajita Chicken Casserole fills your kitchen with the sizzling aroma of seasoned chicken and peppers, promising a cheesy, comforting meal.

• 2 lbs chicken breasts, thinly sliced
• 1 large onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 2 tablespoons olive oil
• 1 packet fajita seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 1 cup salsa
• 1 cup cooked rice
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Fajita Chicken Casserole is about 20% faster than similar recipes, making it a great choice for busy weeknights.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes. Pat the chicken dry with paper towels to ensure even browning.

Season generously with 1 packet of fajita seasoning, tossing to coat all pieces evenly. Let it sit for 10 minutes to absorb the flavors.

Step 2 — Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 sliced onion and 2 sliced bell peppers (any color).

Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Remove from the skillet and set aside.

Step 3 — Cook the Chicken

In the same skillet, add another tablespoon of oil if needed. Add the seasoned chicken in a single layer, working in batches if necessary.

Cook for 6–8 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.

Step 4 — Combine Ingredients

In a large mixing bowl, combine the cooked chicken, sautéed vegetables, 1 cup of cooked rice, 1 can of black beans (rinsed and drained), and 1 cup of corn.

Add 1 cup of shredded cheese (such as cheddar or Monterey Jack) and 1 cup of salsa. Mix gently until all ingredients are evenly distributed.

Step 5 — Assemble the Casserole

Transfer the mixture to a greased 9×13-inch baking dish, spreading it into an even layer. Top with an additional 1/2 cup of shredded cheese.

For extra flavor, sprinkle with 1/4 cup of chopped fresh cilantro and a pinch of chili powder.

Step 6 — Bake to Perfection

Preheat your oven to 375°F. Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and lightly browned. The casserole should be heated through and slightly crisp on top.

Step 7 — Rest and Serve

Let the Fajita Chicken Casserole rest for 5–10 minutes before serving. This allows the flavors to meld and makes it easier to slice.

Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream. Serve warm and enjoy your delicious, comforting meal.

Nutritional Information

Calories	385
Protein	32g
Carbohydrates	22g
Fat	18g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey — Lighter protein with all the fajita seasoning flavor.
• Black Beans — Plant-based protein swap for a vegetarian Fajita Chicken Casserole.
• Cauliflower Rice — Lower-carb alternative to traditional rice.
• Zucchini Noodles — Fresh, low-carb vegetable base with great texture.
• Nutritional Yeast — Dairy-free cheesy flavor without the lactose.
• Corn Tortillas — Gluten-free option instead of flour tortillas.
• Low-Sodium Taco Seasoning — Control salt while keeping bold fajita taste.
• Greek Yogurt Topping — Creamy, protein-rich substitute for sour cream.

Serving Suggestions

• Serve this Fajita Chicken Casserole with warm flour tortillas, sour cream, and fresh guacamole for a build-your-own fajita bar experience.
• Pair it with a simple side of cilantro-lime rice and black beans to soak up the delicious sauce.
• For a lighter meal, serve it over a bed of crisp shredded lettuce with a squeeze of fresh lime juice.
• This casserole is perfect for potlucks and family dinners, as it’s easy to transport and serve a crowd.
• Top with fresh toppings like diced tomatoes, sliced jalapeños, and a sprinkle of chopped cilantro right before serving.
• For a complete Tex-Mex feast, pair it with a side of cheesy cornbread or crunchy tortilla chips.

This Fajita Chicken Casserole is a versatile and satisfying meal that brings the vibrant flavors of fajitas to an easy, oven-baked dish.

Common Mistakes to Avoid

• Mistake: Using raw chicken directly in the casserole. Fix: Sear chicken first to lock in juices and prevent a watery Fajita Chicken Casserole.
• Mistake: Overloading with wet vegetables like tomatoes. Fix: Pat veggies dry or sauté them to release excess moisture before baking.
• Mistake: Skipping the seasoning on the chicken. Fix: Generously coat chicken with fajita seasoning before cooking for maximum flavor.
• Mistake: Using a thin, runny sauce base. Fix: Opt for thicker bases like cream of chicken soup or a roux to prevent a soupy result.
• Mistake: Not letting the casserole rest after baking. Fix: Allow it to set for 10 minutes so the layers firm up for cleaner slices.
• Mistake: Baking at too high a temperature. Fix: Cook at 375°F (190°C) to heat through evenly without burning the top.
• Mistake: Using low-fat cheese that doesn’t melt well. Fix: Choose full-fat, pre-shredded cheese blends designed for melting.
• Mistake: Forgetting to season every layer. Fix: Add a pinch of salt and seasoning to the veggies, chicken, and sauce separately.
• Mistake: Overcrowding the baking dish with ingredients. Fix: Use a 9×13-inch dish to ensure even cooking and proper browning.
• Mistake: Substituting corn tortillas for flour without adjusting. Fix: If using corn tortillas, lightly fry them first to prevent a mushy texture.

Storing Tips

• Fridge: Cool your Fajita Chicken Casserole completely, then store in an airtight container for up to 4 days.
• Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Reheat individual portions in the microwave until steaming hot, or bake the entire casserole covered at 350°F until it reaches an internal temperature of 165°F.

Always ensure your Fajita Chicken Casserole reaches the safe internal temperature of 165°F when reheating to ensure food safety.

Conclusion

This Fajita Chicken Casserole is a perfect weeknight dinner that’s bursting with flavor and easy to make. If you enjoyed this recipe, try our Dollys Chicken and Stuffing Casserole Recipe for another comforting meal. Let us know how yours turned out in the comments, and subscribe for more delicious recipes!

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FAQs

Can I make this Fajita Chicken Casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Cover it tightly and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time since it will be cold from the fridge.

What are the best toppings for Fajita Chicken Casserole?

Fresh toppings like diced avocado, sour cream, chopped cilantro, or a squeeze of lime juice work wonderfully. These additions enhance the flavors and add a fresh contrast to the baked Fajita Chicken Casserole.

Can I use a different protein in this recipe?

Absolutely. You can substitute the chicken with sliced steak, shrimp, or even black beans for a vegetarian version. Adjust cooking times as needed to ensure your chosen protein is fully cooked in the Fajita Chicken Casserole.