Cheesy Chicken Fajita Casserole (Printable)
Tex-Mex inspired casserole combining tender chicken, sautéed peppers and onions, seasoned with spices and topped with melted Mexican cheese blend.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Sliced green onions
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed vegetables, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until evenly incorporated. Season with salt and black pepper to taste.
04 - Transfer the chicken mixture to the prepared casserole dish, spreading it evenly. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes until the casserole is hot and bubbly throughout and the cheese has melted and turned golden brown.
06 - Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Expert Advice:
01 -
- Its fajita flavors without the assembly line work, perfect for feeding a crowd without standing at the stove
- The cheese gets this gorgeous golden crust while underneath everything bubbles together into something that tastes even better the next day
02 -
- Drain the diced tomatoes thoroughly, otherwise youll end up with a watery casserole
- Letting it rest for those five minutes makes serving so much cleaner, the cheese sets up slightly
03 -
- If you want extra crispy cheese on top, broil for the last 2 minutes but watch it like a hawk
- Adding a can of black beans, rinsed and drained, stretches this to feed 8 people