Chicken Fajita Casserole Recipe
This easy Chicken Fajita Casserole is a cozy, cheesy, flavor-packed dinner made with tender chicken, bell peppers, onions, salsa, cream cheese, and fajita seasoning. It’s simple to prep, hearty enough for a weeknight dinner, and perfect with your favorite fajita toppings.
Servings: 6
Cost: $15
Equipment
- 9x13 casserole dish
- skillet
- chef's knife
- cutting board
- measuring cup
- measuring spoons
- spatula
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1 small yellow onion thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 orange or yellow bell pepper sliced
- 1 packet fajita seasoning or 2 tablespoons homemade fajita seasoning
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 10- ounce can diced tomatoes with green chiles drained
- 1 cup frozen corn
- 1 8- ounce package cream cheese softened
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 1/2 cups shredded Mexican-blend cheese divided
- 1/4 cup chopped cilantro optional
Optional Toppings:
- Sliced avocado
- Sour cream
- Fresh cilantro
- Jalapeño slices
- Crushed tortilla chips
- Lime wedges
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, onion, and bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is mostly cooked through and the vegetables begin to soften.
- Sprinkle the fajita seasoning, salt, and pepper over the chicken and vegetables. Stir well to coat.
- Add the drained tomatoes with green chiles and frozen corn. Cook for 2 to 3 minutes more, then remove the skillet from the heat.
- In a large bowl, stir together the cream cheese, sour cream, salsa, and 1 cup of the shredded cheese until smooth.
- Add the chicken and vegetable mixture to the bowl and stir until everything is evenly combined.
- Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded cheese over the top.
- Bake for 30 to 35 minutes, or until the casserole is hot and bubbly and the cheese is melted.
- Let the casserole rest for 5 to 10 minutes before serving. Top with cilantro and your favorite toppings, if desired.
Notes
- Rotisserie chicken works well here. Use about 3 to 4 cups shredded cooked chicken and skip the step for cooking raw chicken.
- For a lower-carb version, skip the corn and add extra bell peppers or cauliflower rice.
- To make it spicier, use hot salsa, add diced jalapeños, or stir crushed red pepper into the filling.
- Let the casserole rest before serving so the creamy filling can set slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 523kcal | Carbohydrates: 19g | Protein: 36g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 1014mg | Potassium: 909mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1894IU | Vitamin C: 88mg | Calcium: 285mg | Iron: 2mg