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
Scale
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.
