Fajita chicken casserole
Fajita Chicken Casserole is a tasty, colorful dish that brings together tender chicken, bell peppers, onions, and melty cheese all baked into one easy meal. You get all the flavors…
Tip: save now, cook later.Fajita Chicken Casserole is a tasty, colorful dish that brings together tender chicken, bell peppers, onions, and melty cheese all baked into one easy meal. You get all the flavors of fajitas without any of the hassle of wrapping or flipping tortillas. It’s packed with bold spices that make every bite warm and satisfying.
I love making this casserole when I want something comforting but don’t want to spend a lot of time cooking. It’s one of those dishes that somehow feels special even though it’s so simple to throw together. I usually use leftover chicken or rotisserie chicken to save time, and it’s always a hit with my family because the cheese gets all gooey and delicious on top.
My favorite way to serve this fajita chicken casserole is with a side of fresh salsa and maybe some sour cream for dipping. It’s great for busy weeknights or when friends come over, and everyone loves how easy it is to share. Plus, leftovers taste just as good the next day, which makes it a perfect recipe to keep on hand.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work great for tender, lean meat. You can also use thighs for a juicier texture. Leftover or rotisserie chicken makes this dish even easier on busy days.
Bell peppers & onions: Red and yellow peppers add sweetness and color. You can swap in green peppers, though they taste a bit more bitter. If you prefer, add extra onions or throw in some sliced jalapeños for heat.
Cheese: Cheddar and Monterey Jack melt beautifully and give that creamy, cheesy top. If you don’t have these, mozzarella or a Mexican cheese blend works well. For a lighter option, use less cheese or a low-fat version.
Spices: Chili powder, cumin, and smoked paprika create the classic fajita flavor. If you can’t find smoked paprika, regular paprika works fine. Adjust cayenne to control the heat—skip it if you want mild.
How Can I Cook the Chicken and Veggies to Keep Them Tender and Flavorful?
Cooking chicken and veggies just right is key to this casserole. Follow these tips to keep everything juicy and tasty:
- Coat chicken evenly in spices for bold flavor. Don’t rush browning—cook chicken over medium-high heat so it seals in juices and gets a nice color.
- Remove chicken after cooking to avoid overcooking while you cook the veggies.
- Sauté onions and peppers just until softened but still crisp. Overcooking them makes veggies mushy and dulls their vibrant color.
- Combine chicken and veggies gently before baking to keep textures pleasant.
With these steps, your casserole will have tender chicken, crisp-tender veggies, and a full burst of fajita flavor in every bite.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to cook and serve the casserole evenly.
- Large skillet – great for sautéing chicken and veggies quickly and easily.
- Slicing knife – helps you cut peppers, onions, and chicken into even pieces.
- Mixing bowl – to toss the chicken with spices and mix everything together.
- Spatula or wooden spoon – for stirring the ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced steak or shrimp for a different protein with bold taste.
- Add black beans or corn to boost fiber and give a sweet, hearty touch.
- Try pepper jack cheese instead of Monterey Jack for a spicy kick.
- Mix in chopped fresh jalapeños or a dash of chipotle powder for extra heat.
Fajita Chicken Casserole
Ingredients You’ll Need:
For The Main Dish:
- 1.5 lbs (700g) boneless, skinless chicken breasts, cut into strips or bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or a Mexican blend)
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 to 20 minutes to bake. Overall, plan for about 30 to 35 minutes from start to finish, including cooking the chicken and veggies, assembling, and baking the casserole.
Step-by-Step Instructions:
1. Preheat and Prepare Spices:
Set your oven to 375°F (190°C) to warm up while you get your ingredients ready. In a big bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Season and Cook the Chicken:
Put the chicken pieces in a bowl, drizzle 1 tablespoon of olive oil over them, then stir to coat evenly. Sprinkle the spice mix on top and toss so every piece is covered. Heat the rest of the olive oil in a skillet over medium-high heat. Cook chicken until nicely browned and cooked through, about 5-7 minutes. Then, take the chicken out and set aside.
3. Sauté the Vegetables:
In the same skillet, add the sliced onions and bell peppers. Cook for 3-4 minutes, stirring occasionally, until the vegetables get a little tender but still have a nice bite.
4. Combine and Assemble:
Mix the cooked chicken, sautéed veggies, and half the cheese in the skillet or a large bowl. Spread this tasty mix evenly in a greased 9×13-inch baking dish. Top it off with the remaining cheese.
5. Bake and Garnish:
Put the dish in the oven and bake for 15-20 minutes until the cheese melts and bubbles. When done, take it out and let it cool a bit. Sprinkle fresh cilantro leaves on top for a fresh, bright flavor.
6. Serve:
Enjoy your fajita chicken casserole warm! It goes wonderfully with tortillas, a dollop of sour cream, and some salsa on the side for extra oomph. Perfect for a yummy weeknight meal everyone will love.
Can I Use Frozen Chicken for This Casserole?
Yes, you can—but make sure to fully thaw the chicken first. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry before seasoning to avoid extra moisture.
Can I Substitute the Bell Peppers?
Absolutely! Green bell peppers work fine if you prefer, though they have a slightly more bitter taste. You can also add other veggies like zucchini or mushrooms for variety.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through, adding a splash of water or broth if it seems dry.
Is It Possible to Make This Ahead of Time?
Yes! Assemble the casserole but hold off on baking. Cover and store it in the fridge for up to 24 hours, then bake when ready. This makes dinner prep super easy on busy days.