Cheesy Chicken Fajita Casserole (Printable)

Juicy chicken, colorful peppers, and melted cheese baked together for classic Tex-Mex flavor.

# What You'll Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded or cubed

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced

→ Dairy

06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened

→ Pantry & Seasonings

09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil

→ Garnish (optional)

18 - Fresh cilantro, chopped
19 - Sliced green onions

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion; sauté for 6–8 minutes until soft and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed peppers and onions, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well combined. Season with salt and black pepper to taste.
04 - Spread the chicken mixture evenly in the prepared casserole dish. Sprinkle shredded Mexican blend cheese evenly over the top.
05 - Bake uncovered for 25–30 minutes, or until hot and bubbly throughout and cheese is lightly golden on top.
06 - Let casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one dish so cleanup is practically nonexistent
  • Classic fajita flavors without all the individual prep work
  • Perfect for feeding a crowd or making ahead for busy weeknights
02 -
  • Drain the canned tomatoes thoroughly or your casserole will be soupy instead of creamy
  • Let the vegetables caramelize properly since that's where all the sweet fajita flavor comes from
  • The casserole needs those 5 minutes of resting time or it will be too runny to serve neatly
03 -
  • Use paper towels to really squeeze excess liquid from your diced tomatoes for the creamiest result
  • Grate your own cheese instead of buying pre shredded for better melting and flavor

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