Cheesy Chicken Fajita Casserole (Printable)
Comforting Tex-Mex casserole with juicy chicken, colorful peppers, and melted cheese in an easy oven-baked dish.
# What You 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
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
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 softened 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 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 generously over the top.
05 - Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly throughout and the cheese has melted and turned golden brown.
06 - Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions, if desired.
# Expert Suggestions:
01 -
- The cream cheese and sour cream create an incredibly velvety sauce that binds everything together while keeping the chicken moist
- Its those weeknight flavors everyone craves but without the individual assembly work of traditional fajitas
02 -
- Draining the diced tomatoes thoroughly is crucial or youll end up with a watery casserole
- Sautéing the peppers first develops sweetness you cant get from baking them raw
03 -
- Use paper towels to really squeeze excess liquid from the diced tomatoes
- Let the cream cheese soften completely at room temperature for easier mixing