Description
This Chicken Fajita Casserole is a flavorful and easy-to-make dish that combines all the delicious elements of traditional fajitas in a convenient baked form. With tender chicken, colorful bell peppers, a creamy cheese blend, and zesty seasonings, this casserole is sure to become a family favorite.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning (or taco seasoning)
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
Chicken Fajita Casserole:
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Sauté vegetables: In a large skillet over medium heat, sauté the bell peppers and onion in olive oil until tender-crisp, about 5–6 minutes. Season with salt, pepper, and half of the fajita seasoning.
- Mix ingredients: In a large mixing bowl, combine shredded chicken, sautéed vegetables, cream cheese, sour cream, diced tomatoes with green chilies, and remaining fajita seasoning. Mix well.
- Prepare casserole: Spread the mixture into the baking dish, top with cheddar and Monterey Jack cheeses.
- Bake: Bake for 20–25 minutes until hot and bubbly, then let rest for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- You can use rotisserie chicken for a quick prep option.
- Serve with rice, tortillas, or a simple side salad.
- Add black beans or corn for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
