If there’s one dish that combines all the bold, vibrant flavors of Tex-Mex with the comforting soul of a hearty bake, it’s this Chicken Fajita Casserole Recipe. Imagine tender, juicy chicken seasoned just right, layered with sweet bell peppers and onions, creamy cheese blends, and soft corn tortillas baked to bubbly perfection. It’s a game-changer for weeknight dinners—easy to make, packed with flavor, and perfect to feed a crowd or meal prep for the week ahead.
Ingredients You’ll Need
Don’t let the number of ingredients intimidate you—each one plays an essential role in creating that irresistible mix of textures and flavors that make this casserole so special. From the tender chicken to the creamy cheeses and bright veggies, everything works together seamlessly.
- Boneless, skinless chicken breasts (1.5 lbs): The star protein, ensuring every bite is juicy and satisfying.
- Large onion (1), sliced: Adds sweetness and a slight crunch when caramelized.
- Bell peppers (2, any color), sliced: Bring vibrant color and a fresh, crisp bite to the dish.
- Fajita seasoning (1 ounce package): The perfect blend to give that signature fajita flavor without extra fuss.
- Olive oil (1 tablespoon): For sautéing and adding a smooth, rich undertone.
- Condensed cream of chicken soup (10.75 ounces): Creates a luscious, creamy base for the casserole.
- Diced tomatoes and green chilies (10 ounces, undrained): Adds a subtle kick and tangy brightness.
- Sour cream (1 cup): Boosts the creamy texture and adds a slight tang.
- Shredded cheddar cheese (1 cup): Gives a sharp, melty richness that pulls everything together.
- Shredded Monterey Jack cheese (1 cup): Smooth and mild, helping balance the cheddar’s punch.
- Cream cheese (8 ounces, softened): The secret ingredient for that ultra-creamy, comforting feel.
- Corn tortillas (12, 6-inch): Soft layers that soak up all the flavors and hold the casserole together beautifully.
- Optional toppings (salsa, guacamole, extra sour cream, chopped cilantro): To personalize your dish with extra flair and freshness.
How to Make Chicken Fajita Casserole Recipe
Step 1: Prepare Chicken and Vegetables
Start by tossing your bite-sized chicken pieces with the fajita seasoning until they’re beautifully coated. Heat the olive oil in a skillet and cook the chicken for about 5 to 7 minutes until cooked through and juicy. Remove it from the pan, then add in your sliced onions and bell peppers. Sauté them over medium heat until they soften and develop a sweet caramelized edge, about 8 to 10 minutes. Once done, stir the chicken back in so all those delicious flavors blend together perfectly.
Step 2: Make Cream Cheese Mixture
While your chicken and veggies are cooling just a bit, combine the softened cream cheese with the cream of chicken soup, diced tomatoes and green chilies, and sour cream. Using an electric mixer, whip them until the mixture is silky smooth and creamy. Fold in half of your shredded cheddar and Monterey Jack cheeses, giving the base a cheesy goodness that will hold the casserole together with rich flavor.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to make cleanup a breeze. Start by spreading a thin layer of that creamy cheese mixture on the bottom. Layer 4 corn tortillas over it, overlapping slightly, then spread half the chicken and vegetable mixture on top. Follow with another layer of the creamy mixture. Repeat again with 4 tortillas, the remaining chicken and veggies, and the cream cheese mixture. Finish by topping with the last 4 tortillas and evenly sprinkling the rest of the cheddar and Monterey Jack cheese over the top—this will create a golden, bubbly crust as it bakes.
Step 4: Bake the Casserole
Cover your dish with foil to keep everything moist and bake for 25 minutes. Then remove the foil to let the cheese on top brown beautifully for another 10 to 15 minutes. When it’s done, it will be bubbling, cheesy, and smell absolutely irresistible. Let the casserole rest for 10 to 15 minutes before cutting into it—this helps it set up nicely for perfect slices.
Step 5: Serve and Enjoy
Cut your Chicken Fajita Casserole Recipe into hearty squares and serve hot. This moment is the best—warm cheese strings, juicy chicken, and soft tortillas all in one bite. It’s a perfect dish to dig into any night of the week.
How to Serve Chicken Fajita Casserole Recipe
Garnishes
Enhance every bite by topping your casserole with fresh salsa for zesty brightness, creamy guacamole for extra richness, or a dollop of sour cream to balance the spices. Sprinkle some chopped cilantro on top, and you’ll have a dish that looks as good as it tastes, bursting with freshness and color.
Side Dishes
Keep sides simple and fresh to complement the casserole’s richness. A crisp green salad with lime vinaigrette, some Mexican rice, or black beans make perfect companions. These add freshness, texture, and even more authentic Tex-Mex flair to your meal.
Creative Ways to Present
If you want to elevate your Chicken Fajita Casserole Recipe for guests or a fun family dinner, try serving it in individual ramekins or small cast iron skillets. You can also accompany it with warm flour tortillas or tortilla chips to scoop up every last bit. Making it a fajita-inspired feast is always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
This casserole keeps wonderfully in the fridge for up to 4 days. Store leftovers in an airtight container so the flavors stay vibrant and the texture remains just right for reheating.
Freezing
You can freeze the casserole either before or after baking. Wrap it tightly with foil and plastic wrap to prevent freezer burn. It will keep well for up to 3 months, making it a fabulous make-ahead meal for busy nights.
Reheating
To reheat, thaw frozen casserole overnight in the fridge, then warm it in the oven at 350°F until heated through and bubbly again, about 20 minutes. You can also microwave portions, but oven reheating helps keep the texture just like freshly baked.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs add extra juiciness and a bit more flavor, so feel free to swap them in your Chicken Fajita Casserole Recipe.
Is there a vegetarian version of this casserole?
Yes! Substitute the chicken with hearty veggies like mushrooms, zucchini, or black beans for a delicious vegetarian twist.
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas will work just fine. Corn tortillas add a more authentic texture and slightly nutty flavor, but flour tortillas can be a softer alternative if you prefer.
How spicy is this dish?
The dish has a mild to medium spice level thanks to the fajita seasoning and diced tomatoes with green chilies. You can easily adjust the heat by choosing a milder or spicier fajita seasoning or adding jalapeños.
Can I make this recipe vegan?
To make a vegan version, swap chicken for plant-based protein, replace dairy cheeses and sour cream with vegan alternatives, and use a vegan cream soup to keep that creamy texture. It may require a few tweaks, but the casserole will still be comforting and flavorful.
Final Thoughts
If you’re looking for a dish that truly hits all the right notes of comfort, flavor, and ease, the Chicken Fajita Casserole Recipe should definitely be on your must-try list. It’s the kind of meal that brings people to the table with smiles, warms you from the inside out, and keeps everyone coming back for seconds. Trust me, once you try it, it’ll become a favorite in your dinner rotation—go ahead, gather your ingredients and make some magic happen!
Print
Chicken Fajita Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This Chicken Fajita Casserole is a flavorful and easy weeknight meal combining tender seasoned chicken, sautéed bell peppers and onions, and creamy cheese layers baked to perfection. This layered casserole features classic fajita flavors with a creamy tomato and cheese sauce, making it a comforting and crowd-pleasing dinner option.
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 (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
- 1 (8 ounce) package cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Casserole Layers 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, toss the bite-sized chicken pieces with the fajita seasoning until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers and cook for 8-10 minutes until softened and slightly caramelized. Return the cooked chicken to the skillet and stir to combine the flavors. Remove from heat.
- Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes and green chilies, and sour cream. Using an electric mixer, beat the mixture until smooth and creamy. Fold in ½ cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese for added flavor and texture.
- Assemble Casserole: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture on the bottom of the dish. Layer 4 corn tortillas over the cream cheese base, slightly overlapping them. Spread half of the chicken and vegetable mixture evenly over the tortillas. Then spread half of the remaining cream cheese mixture over the chicken layer. Repeat the layering by adding 4 more tortillas, the remaining chicken and vegetable mixture, and the rest of the cream cheese mixture. Top with the final 4 tortillas. Sprinkle the remaining ½ cup cheddar cheese and ½ cup Monterey Jack cheese evenly over the top layer.
- Bake Casserole: Cover the casserole dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. Remove from oven and allow the casserole to rest for 10-15 minutes to set before cutting.
- Serve: Cut the casserole into 12 squares. Serve each portion hot and garnish with optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro for added freshness and flavor.
Notes
- Use any color bell peppers or a mix for vibrant flavor and appearance.
- Ensure cream cheese is softened to blend smoothly for the creamy sauce.
- Letting the casserole rest before serving helps it hold its shape when cut.
- Substitute corn tortillas with flour tortillas if preferred for a different texture.
- To make it spicier, add extra diced jalapeños or hot sauce to the cream cheese mixture.
