Cheesy Chicken Fajita Casserole (Printable)
A comforting Tex-Mex casserole with juicy chicken, colorful peppers, and plenty of melted cheese.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish (optional)
18 - Fresh cilantro, chopped
19 - Sliced green onions
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large skillet, heat olive oil over medium-high heat. Add sliced bell peppers and onion. Sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed peppers and onions, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until evenly incorporated. Season generously with salt and black pepper.
04 - Transfer the chicken mixture to the prepared casserole dish, spreading it into an even layer. Sprinkle shredded Mexican blend cheese evenly over the entire surface.
05 - Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly throughout and the cheese has developed a golden-brown color.
06 - Allow the casserole to rest for 5 minutes before serving. Top with freshly chopped cilantro and sliced green onions if desired.
# Expert Hints:
01 -
- Everything comes together in one dish with minimal prep work, making it perfect for those nights when you want something hearty but don't have the energy for a production
- The way the cream cheese and sour cream melt into the spices creates this incredible velvety texture that hugs every bite of chicken and pepper
02 -
- I learned the hard way that skipping the step of draining the diced tomatoes makes for a watery casserole, so really squeeze that can or use a colander
- Letting the casserole rest for those five minutes seems optional but makes the difference between a neat scoop and a sloppy mess on your plate
03 -
- If you want extra protein, add a can of black beans rinsed and drained when you mix everything together
- The cayenne pepper is optional but don't be afraid of it because just a quarter teaspoon gives a gentle warmth without overwhelming anyone who's sensitive to spice