If you’re craving a vibrant, flavorsome dinner that brings all the fun of a fajita night into one comforting dish, this Chicken Fajita Casserole Recipe is your new best friend in the kitchen. It’s a fantastic way to enjoy tender chicken, colorful bell peppers, and melty cheeses layered perfectly with creamy, tangy goodness and wrapped up in warm corn tortillas. Whether you’re cooking for a crowd or meal prepping for the week, this casserole delivers big on taste and satisfying heartiness, all baked together in one dish that’s both simple to make and impossible to resist.
Ingredients You’ll Need
This Chicken Fajita Casserole Recipe calls for straightforward ingredients that each bring something special to the final dish. From the juicy chicken that provides the protein base, to the fresh bell peppers adding crunch and sweetness, and the blend of cheeses and creamy components that melt into a luscious sauce — every ingredient plays a deliciously essential role.
- 1.5 lbs boneless, skinless chicken breasts: Bite-sized pieces cook quickly and soak up seasoning beautifully.
- 1 large onion, sliced: Adds a sweet, caramelized depth when cooked.
- 2 bell peppers (any color), sliced: Brings vibrant color and fresh flavor contrast.
- 1 (1 ounce) package fajita seasoning: The perfect blend of spices to give that authentic fajita kick.
- 1 tablespoon olive oil: Essential for sautéing and bringing out the flavors of veggies and chicken.
- 1 (10.75 ounce) can condensed cream of chicken soup: Creates that creamy base that ties everything together.
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained: Adds a mild heat and tangy splash.
- 1 cup sour cream: Gives richness and tang that balances the spices perfectly.
- 1 cup shredded cheddar cheese: A sharp, melty layer that adds scrumptious cheesiness.
- 1 cup shredded Monterey Jack cheese: Mellow and creamy cheese for a smooth melt.
- 1 (8 ounce) package cream cheese, softened: Makes the casserole decadently rich and creamy.
- 12 (6-inch) corn tortillas: Layers that hold everything together with a slight corn sweetness.
- Optional toppings: Salsa, guacamole, extra sour cream, chopped cilantro for added brightness.
How to Make Chicken Fajita Casserole Recipe
Step 1: Prepare Chicken and Vegetables
Start by seasoning your chicken pieces with the fajita seasoning so every bite packs that signature Tex-Mex flavor. Heat olive oil in a skillet and cook the chicken until it’s perfectly cooked through. Remove it and then sauté the onions and bell peppers until they soften and develop a lovely golden caramelization. Toss the chicken back into the skillet with the veggies—it’s all about layering those vibrant tastes and aromas right from the start.
Step 2: Make Cream Cheese Mixture
While your skillet is cooling, whip up a creamy, dreamy mixture with the softened cream cheese, cream of chicken soup, diced tomatoes with green chilies (don’t drain!), and sour cream. Use an electric mixer for extra smoothness. Stir in half of your cheddar and Monterey Jack cheeses—this luscious filling will marry the fajita flavors and make the casserole irresistibly rich.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Begin by spreading a thin layer of that luscious cream cheese mixture on the bottom to keep those tortillas from sticking. Layer four tortillas slightly overlapping, then spread half the chicken and veggie mix. Top that with half the cream cheese mixture. Repeat your layers—four more tortillas, the rest of the chicken mixture, and the remaining cream cheese blend. Finish with the last four tortillas and sprinkle on the rest of your cheddar and Monterey Jack cheeses for a golden, bubbly finish.
Step 4: Bake Casserole
Cover your masterpiece with foil to keep all the moisture in as it bakes, then pop it in the oven for 25 minutes. After that, remove the foil to let the cheese melt and develop a gorgeous golden top with another 10 to 15 minutes of baking. Once done, give it a good 10 to 15 minutes to settle; this resting lets the layers set and makes serving a breeze.
Step 5: Serve
Slice your Chicken Fajita Casserole Recipe into generous squares and serve hot. It’s a hearty dish on its own, but you can brighten it up with your favorite toppings to personalize each bite.
How to Serve Chicken Fajita Casserole Recipe
Garnishes
Top your casserole with dollops of fresh salsa, creamy guacamole, extra sour cream, and a sprinkle of chopped cilantro for that extra pop of freshness and color. These simple additions elevate the flavors, adding brightness and coolness that balance the warm spices and rich cheeses beautifully.
Side Dishes
This Chicken Fajita Casserole Recipe pairs wonderfully with a crisp green salad with lime vinaigrette or a refreshing Mexican street corn salad. For a heartier meal, black beans or Spanish rice make perfect companions that keep the Tex-Mex theme going strong.
Creative Ways to Present
Want to switch things up? Serve individual portions in small ramekins to impress at your next dinner party, or layer the casserole alongside a vibrant avocado and mango salad for a colorful plate. You can also add a sprinkle of crushed tortilla chips over each serving for a delightful crunch that contrasts the creamy casserole layers.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack up the leftovers in an airtight container and store them in the refrigerator. The casserole will keep its flavor and texture well for about 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
If you want to prepare this dish in advance, the Chicken Fajita Casserole Recipe freezes beautifully. Assemble it completely, but don’t bake. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Reheating
To reheat, place individual portions in the microwave or heat the whole casserole in the oven at 350°F (175°C) until warmed through and the cheese bubbles again, around 15 to 20 minutes. A quick broil at the end can revive a fresh-looking golden cheese topping.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will give a softer, more pliable texture and can make the casserole a bit more substantial. Just be mindful that corn tortillas add a traditional flavor and slightly firmer texture that complements this dish wonderfully.
Is there a way to make this recipe dairy-free?
Yes, you can swap out regular sour cream, cream cheese, and shredded cheeses for their dairy-free alternatives available at most grocery stores. The flavor profile will shift slightly but still remain delightful and creamy.
Can I add other vegetables to this casserole?
Definitely! Feel free to toss in sliced mushrooms, zucchini, or even corn kernels to boost the veggie content. Just sauté them along with the onions and peppers to keep that fajita flavor intact.
What’s the best type of cheese to use?
Cheddar and Monterey Jack cheeses are classic for this recipe because they melt beautifully and have a mild but flavorful taste. You could also experiment with pepper jack for a bit of spicy kick if you like heat.
How spicy is this Chicken Fajita Casserole Recipe?
The heat level is mild to moderate because the fajita seasoning and diced tomatoes with green chilies provide gentle spice. You can always adjust by adding more chilies or a dash of hot sauce if you prefer a bolder bite.
Final Thoughts
This Chicken Fajita Casserole Recipe is truly a keeper for busy nights when you want something hearty, flavorful and fuss-free. It’s like wrapping up all your favorite fajita ingredients in a cozy, cheesy blanket and baking them to perfection. Trust me, once you try this dish, it will quickly become a go-to that everyone asks for again and again. Grab those ingredients, invite some friends or family, and dive into this delicious Tex-Mex delight!
Print
Chicken Fajita Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This Chicken Fajita Casserole is a flavorful and easy weeknight meal that layers seasoned chicken and sautéed vegetables with creamy cheese mixtures and corn tortillas, baked to bubbly perfection. Combining tender chicken, bell peppers, onions, and a blend of cheeses and spices, it delivers a comforting Tex-Mex inspired dinner that’s perfect for families and entertaining.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Additional Layers and Toppings
- 12 (6-inch) corn tortillas
- ½ cup shredded cheddar cheese (for topping)
- ½ cup shredded Monterey Jack cheese (for topping)
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, toss the chicken pieces with the fajita seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for 5-7 minutes until fully cooked. Remove chicken from skillet. Add sliced onions and bell peppers to the skillet and cook for 8-10 minutes until softened and slightly caramelized. Return chicken to the skillet and stir to combine. Remove from heat.
- Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes and green chilies, and sour cream. Beat with an electric mixer until smooth and creamy. Gently fold in ½ cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese.
- Assemble Casserole: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread a thin layer of the cream cheese mixture evenly over the bottom of the dish. Layer 4 corn tortillas over the mixture, slightly overlapping. Spread half of the chicken and vegetable mixture over the tortillas. Spread half of the remaining cream cheese mixture over the chicken and vegetables. Repeat the layering with 4 more tortillas, the remaining chicken mixture, and the remaining cream cheese mixture. Top with the last 4 tortillas and sprinkle with the remaining cheddar and Monterey Jack cheeses.
- Bake Casserole: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese on top is melted, bubbly, and lightly golden. Let the casserole rest for 10-15 minutes before serving to allow it to set.
- Serve: Cut the casserole into squares and serve hot. Garnish with optional toppings such as salsa, guacamole, extra sour cream, and chopped cilantro for added flavor.
Notes
- Ensure chicken is cooked through before layering to avoid undercooked meat.
- Use fresh vegetables for better flavor and texture.
- You can substitute corn tortillas with flour tortillas if preferred.
- Letting the casserole rest after baking helps it firm up for easier slicing.
- Optional toppings add freshness and extra flavor but can be omitted for a simpler dish.
