Here’s a delicious, easy Fajita Chicken Casserole—all the flavors of chicken fajitas baked into a comforting dish.
Ingredients
- 1.5 lb (700 g) boneless, skinless chicken breasts or thighs, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1–2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- ½ cup sour cream or cream cheese (optional, for creamier casserole)
- 1 tbsp olive oil
Instructions
- Preheat oven: 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook chicken: In a skillet over medium heat, heat olive oil. Add chicken, season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook 5–7 minutes until mostly cooked through.
- Add veggies: Toss in sliced bell peppers and onion. Cook 3–5 minutes until slightly softened.
- Assemble casserole: Transfer chicken and vegetables to the prepared baking dish. If using, mix sour cream or cream cheese with a little cheese and spread over the top. Sprinkle remaining shredded cheese evenly over the casserole.
- Bake: 20–25 minutes until cheese is melted and bubbly and chicken is fully cooked (165°F / 74°C).
- Serve: Garnish with fresh cilantro, avocado, or lime wedges if desired.
Tips & Variations
- Low-carb: Skip tortillas or rice and serve over cauliflower rice.
- Extra flavor: Add a can of diced green chilies or a few jalapeño slices.
- Make it spicier: Add ½ tsp cayenne pepper or hot sauce to the chicken.
- Meal prep: Keeps 3–4 days in the fridge and reheats well.
I can also give a one-pan slow cooker version if you want minimal hands-on time—everything goes in and cooks while you do other things.
Do you want me to make that version?
