Cheesy Chicken Fajita Casserole (Printable)

Comforting Tex-Mex casserole with tender chicken, colorful peppers, and melted cheese baked to golden perfection.

# What You 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
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil

→ Garnish

18 - Fresh cilantro, chopped
19 - Sliced green onions

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet 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 vegetables, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly. Season with salt and black pepper to taste.
04 - Transfer the mixture to the prepared casserole dish, spreading evenly. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes until heated through, bubbly around the edges, and cheese is golden brown.
06 - Let casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve with warm tortillas, rice, or a side salad.

# Expert Advice:

01 -
  • Everything cooks in one dish with minimal hands-on time
  • The flavors meld together even better than traditional fajitas
  • Perfect for feeding a crowd or meal prep for the week
02 -
  • Drain the diced tomatoes really well or your casserole will be soupy
  • The cream cheese needs to be softened or you'll get lumps
  • Letting it rest for 5 minutes makes serving much easier
03 -
  • Cut your peppers and onions uniformly so they cook evenly
  • Let the vegetables get a nice char in the skillet before mixing with the chicken
  • Use freshly grated cheese instead of pre-shredded for better melting

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