Cheesy Chicken Fajita Casserole (Printer-Friendly)
Comforting Tex-Mex bake with juicy chicken, peppers, and melted cheese. Ready in under an hour.
# 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
# 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 until well incorporated. Season with salt and black pepper to taste.
04 - Transfer the mixture to the prepared casserole dish, spreading it evenly. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly throughout and the cheese is melted and lightly golden on top.
06 - Let the casserole rest for 5 minutes before serving to allow the filling to set. Garnish with fresh chopped cilantro and sliced green onions if desired.
# Expert Advice:
01 -
- It captures all those sizzling fajita flavors but with barely any hands on time once its in the oven
- The cheese develops this incredible golden crust that makes the whole kitchen smell like a Tex Mex cantina
02 -
- Really drain those tomatoes well, even press them gently in a colander, or your casserole will be too loose
- Letting it rest for those 5 minutes seems pointless but it is the difference between a scoopable casserole and a sloppy mess
03 -
- Cut your peppers and onions into similar sized strips so they cook evenly
- Sprinkle a little extra cheese around the edges for maximum crispy bits