Description
A cheesy, flavorful Fajita Chicken Casserole loaded with tender chicken, bell peppers, onions, and creamy melted cheese. This easy one-pan dinner captures all the bold Tex-Mex flavors of fajitas in comforting casserole form.
Ingredients
- 2 lbs boneless, skinless chicken breasts, sliced thin
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, toss sliced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
- Heat a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
- In the same skillet, add bell peppers and onions. Sauté for 4–5 minutes until slightly softened, then remove from heat.
- In a mixing bowl, combine cream cheese and sour cream until smooth. Stir in half of the shredded cheeses.
- Spread a thin layer of the cream mixture in the prepared baking dish. Add the cooked chicken and vegetables on top, then spread the remaining cream mixture evenly over everything.
- Top with the remaining cheddar and Monterey Jack cheese.
- Bake uncovered for 20–25 minutes, or until hot and bubbly with golden, melted cheese on top.
- Garnish with chopped cilantro and serve with lime wedges, if desired.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne pepper to the seasoning.
- Great served with rice, tortillas, or over cauliflower rice for a low-carb version.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Try adding black beans or corn for more texture and flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex