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
Scale
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.
