If you love the vibrant flavors of Tex-Mex but need a comforting, hearty dish to feed a crowd or just your family, this Chicken Fajita Casserole Recipe is about to become your new favorite go-to. Imagine tender, seasoned chicken mingling with sweet caramelized peppers and onions, all layered between soft corn tortillas and a luscious, cheesy cream sauce that bakes into a bubbly, golden masterpiece. It’s a perfect weeknight meal that feels special yet comes together with surprisingly simple ingredients. Trust me, once you try this casserole, it’s going to be a staple in your dinner rotation!
Ingredients You’ll Need
This Chicken Fajita Casserole Recipe relies on straightforward, pantry-friendly ingredients that really pack a punch in flavor and texture. Each item plays a vital role—from the tender chicken providing protein, to the colorful peppers creating that signature fajita vibe, and the rich cheeses delivering gooey, creamy satisfaction.
- Boneless, skinless chicken breasts (1.5 lbs): Cut into bite-sized pieces for quick, even cooking and perfect layering.
- Large onion (1): Sliced thinly to add sweetness and depth after caramelizing.
- Bell peppers (2, any color): Sliced to introduce vibrant color and a mild, sweet flavor.
- Fajita seasoning (1 ounce packet): The essential spice blend that brings authentic fajita taste to the chicken.
- Olive oil (1 tablespoon): For sautéing and bringing out the natural goodness of the veggies and chicken.
- Condensed cream of chicken soup (10.75 ounces): Adds richness and creamy texture to the sauce.
- Diced tomatoes and green chilies (10 ounces, undrained): Brings a subtle kick and acidity to balance the richness.
- Sour cream (1 cup): Gives smooth creaminess and a slight tang to the casserole.
- Shredded cheddar cheese (1 cup): Adds bold flavor and melty goodness.
- Shredded Monterey Jack cheese (1 cup): For its mild creaminess that complements the cheddar perfectly.
- Cream cheese (8 ounces, softened): Ensures the sauce is silky and indulgent.
- Corn tortillas (12, 6-inch): The layers that hold everything together with a nice corn flavor.
- Optional toppings: Salsa, guacamole, extra sour cream, and chopped cilantro elevate the final presentation and taste.
How to Make Chicken Fajita Casserole Recipe
Step 1: Prepare the Chicken and Vegetables
First, season the chicken pieces with the fajita seasoning in a large bowl to coat every bite with that classic Tex-Mex spice blend. Heat olive oil in a skillet over medium-high heat, then cook the chicken until it’s perfectly done, about 5 to 7 minutes. Set the chicken aside, and in the same skillet, sauté the sliced onions and bell peppers until they soften and start to get a lovely caramelized color, roughly 8 to 10 minutes. Combine the chicken back with the sautéed veggies so every layer bursts with flavor.
Step 2: Make the Cream Cheese Mixture
Grab a large bowl and combine the softened cream cheese, cream of chicken soup, diced tomatoes with green chilies, and sour cream. Using an electric mixer, whip everything together until the mixture becomes smooth and creamy—this blend is what gives the casserole its rich, velvety texture. To finish, stir in half of the shredded cheddar and Monterey Jack cheeses. This cheesy base is where the magic starts to take shape.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish so nothing sticks. Begin by spreading a thin layer of the cream cheese mixture on the bottom, which will help keep your tortillas moist and flavorful. Layer 4 corn tortillas, slightly overlapping them, for a sturdy base. Spoon half of the chicken and vegetable mixture on top, then cover that with half of the cream cheese mixture again. Repeat the layering: tortillas, remaining chicken and vegetables, and the rest of the cream cheese sauce. Finish off with the last 4 tortillas on top and generously sprinkle the remaining cheddar and Monterey Jack cheeses for a beautifully browned, melty crust.
Step 4: Bake the Casserole
Cover your baking dish with aluminum foil and pop it into the oven. Bake for 25 minutes to allow all those flavors to marry and the filling to heat through nicely. Then remove the foil and bake for another 10 to 15 minutes to let the cheese on top bubble up and turn a golden brown. After baking, it’s essential to let the casserole rest for 10 to 15 minutes—this step helps everything set so it cuts beautifully and the flavors settle.
Step 5: Serve and Enjoy
Slice the casserole into squares and get ready to serve hot. This is where optional toppings like fresh salsa, creamy guacamole, extra sour cream, or a sprinkle of cilantro take the dish to another level. The mix of creamy, cheesy, spicy, and fresh toppings creates a perfect bite every time. This Chicken Fajita Casserole Recipe will have everyone asking for seconds!
How to Serve Chicken Fajita Casserole Recipe
Garnishes
Don’t skip the garnishes! They bring fresh brightness and extra layers of flavor. Try dolloping generous spoonfuls of sour cream or guacamole right on top, add a sprinkle of chopped cilantro for color and herbal notes, or spoon on some salsa for a tangy finish. These add-ins also give the casserole a fresh, vibrant contrast to the rich, cheesy base.
Side Dishes
While this casserole is a meal on its own, pairing it with crisp, refreshing sides takes your dinner experience even further. Consider a light and zesty Mexican street corn salad, a simple green salad with lime vinaigrette, or even some black beans and rice to round things out. Each side dish complements the chicken fajita flavors without overpowering them.
Creative Ways to Present
If you’re serving guests or want to up your weeknight dinner game, present the casserole straight from the dish for a family-style feast, or plate individual servings with a side of fresh lime wedges. You can also create mini individual casseroles in ramekins to wow guests one portion at a time. No matter how you serve it, this Chicken Fajita Casserole Recipe looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fajita Casserole can be stored easily in an airtight container in the refrigerator for 3 to 4 days. The flavors actually meld even better the next day, making your leftovers a convenient and delicious option for busy nights later in the week.
Freezing
This casserole freezes beautifully. To freeze, wrap tightly with plastic wrap and then aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. When you want to enjoy your fajita casserole again, thaw in the fridge overnight before reheating to preserve texture and flavor.
Reheating
To reheat, pop individual portions in the microwave for 2 to 3 minutes until warmed through, or reheat the whole casserole in a preheated 350°F (175°C) oven for about 20 minutes, covered with foil until hot, then remove foil for the last few minutes to refresh the crusty cheese topping. This keeps the dish delicious and fresh-tasting.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas work well if you prefer a softer, more pliable layer. Just keep in mind that corn tortillas add a classic texture and slightly sweet corn flavor that pairs beautifully with the fajita spices.
Is there a way to make this dish low-carb?
Yes, you can swap the corn tortillas for low-carb alternatives like sliced zucchini or eggplant layers to keep it lighter. Just be sure to pat them dry before assembling to avoid excess moisture in the casserole.
Can I make this Chicken Fajita Casserole Recipe vegetarian?
Definitely! Replace the chicken with sautéed mushrooms, tofu, or a mix of beans for protein. Keep the fajita seasoning and veggies, and you’ll still get that satisfying flavor and creamy texture.
What’s the best way to ensure the casserole doesn’t get soggy?
Layering is key—spreading a thin layer of the cream cheese mixture beneath the tortillas helps keep them moist but not soggy. Also, letting the casserole rest after baking allows excess moisture to absorb and the layers to firm up for perfect slices.
Can I prepare the casserole ahead of time and bake it later?
Yes! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking as directed. This makes it an excellent option for entertaining or busy meal prep days.
Final Thoughts
This Chicken Fajita Casserole Recipe is such a fun and flavorful way to bring the joy of fajitas into a comforting, cheesy casserole form. It’s easy to make, feeds a crowd, and offers endless possibilities for creative toppings and sides. I can’t wait for you to try it and see for yourself how quickly it becomes a beloved dinner favorite. Grab your skillet and get cooking—you’re in for a real treat!
Print
Chicken Fajita Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Fajita Casserole is a flavorful and comforting weeknight meal combining seasoned chicken, sautéed bell peppers and onions, creamy cheese sauce, and layered corn tortillas baked to perfection. It’s an easy-to-make dish that brings the classic fajita flavors into a cheesy, baked casserole form, perfect for feeding a crowd or meal prepping.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Assembly and Toppings
- 12 (6-inch) corn tortillas
- ½ cup shredded cheddar cheese (for topping)
- ½ cup shredded Monterey Jack cheese (for topping)
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, season the chicken pieces with the fajita seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken until fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 8 to 10 minutes. Return the chicken to the skillet and stir well to combine all ingredients. Remove from heat.
- Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes with green chilies, and sour cream. Use an electric mixer to beat the mixture until smooth and creamy. Stir in ½ cup each of shredded cheddar cheese and Monterey Jack cheese.
- Assemble Casserole: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture evenly on the bottom of the dish. Arrange 4 corn tortillas over the mixture, overlapping them slightly. Spread half of the chicken and vegetable mixture evenly on top of the tortillas. Then spread half of the remaining cream cheese mixture over the chicken layer. Repeat the layering with 4 more corn tortillas, the remaining chicken and vegetables, and the remaining cream cheese mixture. Top the final layer with the last 4 corn tortillas. Sprinkle the remaining ½ cup cheddar cheese and ½ cup Monterey Jack cheese evenly on top.
- Bake Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and the top is golden brown. Once baked, let the casserole rest for 10 to 15 minutes before serving to allow it to set.
- Serve: Cut the casserole into squares and serve hot. Garnish with optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro to enhance the flavors.
Notes
- Use boneless, skinless chicken breasts for the best texture and even cooking.
- Adjust fajita seasoning amount if you prefer a milder or spicier dish.
- Chop vegetables evenly to ensure they cook uniformly.
- Letting the casserole rest before serving helps it hold together when sliced.
- Optional toppings like salsa and guacamole add freshness and contrast to the creamy casserole.
- This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.
