There’s something about the bold, smoky flavors of fajitas that instantly sparks the appetite. The sizzle of seasoned chicken, the vibrant trio of bell peppers, the scent of onions caramelizing—it’s all part of the Tex-Mex magic. But what if you could capture all of that flavor in one warm, cheesy, oven-baked dish that practically cooks itself? That’s where Cheesy Chicken Fajita Casserole comes in.
This dish is everything you love about fajitas—spiced chicken, sautéed peppers, melted cheese, and creamy richness—layered together in a bubbling, golden casserole. It’s an ideal solution for weeknight dinners when you want something hearty and satisfying but don’t feel like standing over a hot stove. With easy prep, bold flavor, and comfort baked right in, it’s the kind of recipe that quickly becomes a family favorite.
What You’ll Need
This casserole is made with simple, fresh ingredients that come together to create deep flavor. Here’s what you’ll need:
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (or thighs), thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 cup cooked rice (optional, for extra heartiness)
- ½ cup salsa or diced tomatoes with green chilies (drained if too watery)
Optional Toppings
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced avocado or guacamole
- Extra lime wedges
- Crushed tortilla chips for crunch
Step-by-Step Preparation
1. Preheat and Prep
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish with a drizzle of olive oil or non-stick spray.
2. Sauté the Chicken and Veggies
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook for about 4–5 minutes, stirring occasionally, until the chicken begins to brown but isn’t fully cooked through.
Add the sliced peppers and onions to the skillet and continue cooking for another 5–7 minutes, until the vegetables have softened and the chicken is fully cooked. Squeeze lime juice over the mixture to brighten the flavors and remove from heat.
3. Assemble the Casserole
In a large mixing bowl, combine the chicken and vegetable mixture with sour cream, half the cheese, and salsa or diced tomatoes. If using cooked rice, fold that in as well—it adds texture and makes the casserole extra filling.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar and Monterey Jack cheese on top, covering the surface completely.
4. Bake Until Bubbling
Place the dish in the oven and bake for 20–25 minutes, or until the cheese is melted, golden, and bubbling at the edges. For a crispier top, you can broil it for the last 2–3 minutes—just keep an eye on it so it doesn’t burn.
5. Serve and Enjoy
Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with your favorite toppings—fresh cilantro, sliced jalapeños, avocado, or a squeeze of lime. Serve as-is, or pair with warm tortillas, a crisp salad, or tortilla chips on the side.
Tips for Success
✅ Use pre-cooked or rotisserie chicken if you’re short on time. Just slice it up and mix it in with the sautéed veggies and seasoning before assembling the casserole.
✅ Make it spicy by adding cayenne pepper or using hot salsa. You can also throw in sliced jalapeños or a sprinkle of crushed red pepper flakes.
✅ Add rice or leave it out based on your preferences. The casserole works great with or without it—adding rice makes it more filling, while omitting it keeps things lighter and lower in carbs.
✅ Make it ahead of time. Assemble the casserole in advance and store it in the fridge for up to 24 hours before baking. This makes it perfect for prepping ahead on a busy weekday.
✅ Double the recipe and bake in a larger dish if you’re feeding a crowd or want leftovers—this casserole reheats beautifully.
What to Serve With Cheesy Chicken Fajita Casserole
This casserole is a meal in itself, but it pairs wonderfully with fresh and vibrant sides. Here are a few ideas:
Mexican Street Corn Salad – A zesty, creamy side with a little heat and sweetness.
Guacamole and Chips – For scooping up any cheesy goodness left on your plate.
Black Beans or Refried Beans – A hearty side that complements the spices.
Cornbread or Tortillas – For soaking up the sauce and adding texture.
Wine Pairing? Try a crisp Sauvignon Blanc or a chilled rosé. Prefer beer? A Mexican lager works great.
If you love fajitas but want something a little more cozy and hands-off, Cheesy Chicken Fajita Casserole is the answer. It delivers all the bold, comforting flavors of a sizzling skillet—without the need to cook everything à la minute. Whether you’re feeding your family or meal prepping for yourself, this casserole brings warmth, convenience, and satisfaction to the table.
So grab those peppers, some juicy chicken, and a generous handful of cheese—because dinner tonight just got a whole lot more exciting.
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