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
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 (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.
