Description
Cheesy Fajita Chicken Casserole is a flavorful and comforting Tex-Mex inspired dish that combines tender chicken, vibrant bell peppers, smoky fajita spices, and a gooey blend of cheddar and Monterey Jack cheese. This one-pan casserole is quick and easy to prepare, perfect for busy weeknights or family dinners, delivering bold flavors and cheesy goodness with minimal cleanup.
Ingredients
Scale
Proteins
- 2 lbs boneless, skinless chicken breasts, diced
Vegetables
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- Optional: sliced jalapeños (for spice)
Seasonings & Spices
- 2 tablespoons fajita seasoning (blend of chili powder, cumin, paprika, garlic)
- Salt and pepper, to taste
Other Ingredients
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons olive oil
- 1 cup sour cream
- 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
Instructions
- Prepare the Ingredients: Dice the chicken breasts into bite-sized pieces. Thinly slice the red, green, and yellow bell peppers along with the onion to ensure even cooking and slight crunch. Gather fajita seasoning and shredded cheese for easy assembly.
- Sauté the Chicken and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned but not fully cooked through. Add the sliced onions and bell peppers; cook for 3-4 minutes until softened but still vibrant.
- Add the Seasoning and Tomatoes: Sprinkle fajita seasoning evenly over the chicken and vegetables, stirring well to coat. Pour in the canned diced tomatoes with green chilies. Let the mixture simmer for a few minutes to meld flavors and reduce some liquid.
- Combine with Sour Cream and Cheese: Lower the heat and stir in the sour cream until fully incorporated, creating a creamy base. Gently fold in half of the shredded cheese so it begins melting and binding the mixture together.
- Bake the Casserole: Transfer the mixture into a greased casserole dish. Evenly sprinkle the remaining shredded cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the cheese is bubbly and golden brown.
- Rest and Serve: Allow the casserole to rest for 5 minutes after baking to set. This helps it cut cleanly and enhances the flavor melding. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream as desired.
Notes
- Use freshly ground cumin and chili powder for more vibrant flavors.
- Do not overcook the chicken in the skillet; it will finish cooking in the oven to remain tender and juicy.
- Blend cheddar for sharpness and Monterey Jack for creaminess to get the best cheese melt.
- Slice vegetables uniformly for consistent cooking and texture.
- Letting the casserole rest before serving improves texture and flavor integration.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 2 months; thaw before reheating.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave for 2-3 minutes on medium power.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
Keywords: cheesy fajita chicken casserole, Tex-Mex casserole, chicken fajita bake, cheesy chicken dish, one-pan dinner, easy weeknight casserole
