This Chicken Fajita Casserole recipe is the perfect main dish for busy weeknights! It has all of the flavor of fajitas packed into a cozy casserole.
Featuring seasoned juicy chicken, tender bell peppers, and melty cheese, this is one dinner you're going to want to make again and again!
One of our favorite weeknight dinners is fajitas. They are quick, delicious, and easy to customize for the entire family. Whether you want to load up on extra veggies and beans for a filling fiber boost or skip the tortilla for a low-carb alternative, chicken fajitas are one dish that everyone in the family will enjoy.
Naturally, I had to turn it into a casserole! It's everything you love most about the beloved dinnertime classic, but made even easier. It's still easy to customize for each dinner guest, but is a lot less hassle to put together and serve. PLUS, it's super creamy and delicious.
My husband loves a handful of crushed tortilla chips over his, my son likes his with some hot cooked rice, and I eat mine as-is for a satisfying gluten-free dinner. Try yours with avocado, cilantro, and jalapeno - or something completely different. It's up to you!
Why You'll Love It:
- All in one baking dish. No more laying everything out on the table. Have all of the flavor of fajitas, with the convenience of a casserole.
- Easy to customize. Need it to be gluten-free? Extra veggies? Extra protein? It's easy to make your plate the exact way you want it to be.
- Easy weeknight recipe. If you have enough time to mix up the creamy sauce and quickly brown some tender chicken, you have all the time you need to make this easy dinner recipe!
You Will Need:
- Chicken: We recommend slicing boneless, skinless chicken breasts lengthwise into strips, which keeps the meat tender and juicy. Starting with uncooked chicken is our top pick because it readily absorbs the seasoning. If you have leftover rotisserie chicken, you can simmer that in some water and fajita seasoning in place of the chicken breast slices.
- Bell peppers and onions: It just wouldn't be fajitas without these two ingredients! Use whatever color of bell peppers you like (we like green and red bell peppers), and use either a white, red, or yellow onion - whatever you have on hand works!
- Sour cream: Since the most common topping for fajitas is sour cream, we wanted to work that into the base. We recommend a good quality sour cream (like Daisy or Good Culture), but if you want to up the protein, you could always swap it for your favorite Greek yogurt.
- Salsa: A small amount of salsa is mixed with the sour cream to give you that authentic fajita experience. We love to use pico de gallo for fresh flavor!
- Beans: For extra fiber, flavor, and texture, we like to add 1 cup of black beans. Canned beans work great for this - just make sure you drain and rinse them first.
- Fajita seasoning: This is easy to find at most grocery stores and is a milder version of taco seasoning. You will need 1 package, or about 2 tablespoons (check out the recipe notes for a DIY version).
- Cheese: Any type of shredded cheese will do, but we like to use a Mexican blend cheese for convenience.
You Will Also Need:
- Garlic
- Olive oil
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Chicken Fajita Casserole
This easy chicken fajita casserole is a weeknight favorite! It's a great way to feed the whole family while incorporating protein, fajita veggies, and fiber.
It's filling, simple to assemble, and can even be made with leftover chicken in a pinch. Serve it up with some brown rice or crushed tortilla chips for extra texture and flavor.
- Add the seasoning and 1 tablespoon of olive oil to a bowl. Mix well, then add the chicken breast strips and stir until they are well coated.
- Sear the chicken pieces on both sides over medium-high heat for about 2-3 minutes per side.
- Remove the cooked chicken from the skillet and place it on a plate.
- Add the peppers and onions and saute for 4-5 minutes, or until soft. Add the garlic and cook for another 30 seconds, then remove from the heat.
- Add the sour cream, salsa, black beans, and ¾ cup of shredded cheese to a medium bowl.
- Mix the ingredients until smooth and well combined.
Assembling and Baking
- Add the chicken strips on top, then top with the remaining sour cream mixture.
- Layer half of the sour cream and salsa mixture into a 9X13" casserole dish.
- Spread the sauteed peppers and onions on top of the chicken layer.
- Sprinkle with the remaining ¾ cup of shredded cheese.
Bake and Enjoy!
- Bake the casserole in a 350ºF (180ºC) oven for 15-20 minutes, until the cheese is melted and bubbly, and the casserole reaches a minimum internal temperature of 165ºF (74ºC).
- Garnish with fresh cilantro, sliced jalapeno, avocado, and lime (if desired).
Homemade Fajita Seasoning
If you don't have store-bought fajita seasoning on hand or can't find it locally, you can make your own by combining the following ingredients:
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon of cornstarch
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon of black pepper.
Storing Leftovers
Transfer any leftovers to an airtight container (or tightly cover the casserole dish) and store in the refrigerator for up to 4 days. Reheat portions as needed in the microwave until well heated throughout (165ºF or 74ºC).
Substitutions
With Greek yogurt: Swap the sour cream for your favorite plain Greek Yogurt. It's a great way to up the protein, but it tastes very similar. We recommend using 2-4% fat Greek yogurt for the creaminess, but 0% can be used if that's what you have on hand.
Low carb: This recipe is really easy to make low carb because it does not use tortillas. All you have to do is leave out the black beans!
With rice: Add 1 cup of hot cooked rice between the bottom layer and the chicken.
With chicken thighs: If you prefer to use dark meat, or you're able to pick some up on sale, you can use them in this recipe! Slice boneless skinless chicken thighs into bite-sized strips, and follow the recipe as directed.
With cream cheese: If desired, you can swap the sour cream for 6 ounces of softened and whipped cream cheese.
If you loved this recipe for Chicken Fajita Bake, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Chicken Fajita Casserole
Ingredients
- 1 ½ pounds boneless skinless chicken breast, cut into strips*
- 2 ½ tablespoons olive oil or avocado oil, divided
- 1 package fajita seasoning or about 2 tablespoons of homemade**
- 1 large onion thinly sliced
- 2 bell peppers seeded and sliced (colors of choice)
- 2 cloves garlic minced
- ¾ cup sour cream thick, like Daisy or Good Culture (or Greek yogurt***)
- ½ cup salsa
- 1 ½ cups shredded cheese cheddar or Mexican blend, divided
- 1 cup canned black beans drained and rinsed
For serving (optional)
- Fresh cilantro jalapeno slices, avocado, lime, crushed tortilla chips, etc.
Instructions
- Preheat the oven to 400ºF (200ºC) and lightly grease a 9X13" (23 x 33 cm) baking dish.
- Seasoning the chicken. Add 1 tablespoon of oil to a large bowl and sprinkle in the fajita seasoning. Mix well until a paste forms. Add the chicken strips, and fold them in with the seasoning and oil until they are evenly coated.
- Brown the chicken. Heat a large non-stick skillet over medium-high heat and add half of the chicken. Sear for 2-3 minutes per side, then remove them to a plate. Note that they do not need to be cooked all the way through at this point, as they will be going into the oven. Repeat with the remaining half of the chicken.
- Sauté the peppers and onions. Add the remaining 1 ½ tablespoons of olive oil to the hot skillet, along with the sliced onion and bell pepper. Sauté for 4-5 minutes, or until the peppers are softened, but still firm. Sprinkle in the minced garlic and cook for another 30 seconds before removing from the heat. Set aside.
- Make the creamy base. Add the sour cream, salsa, black beans, and ¾ cup of the shredded cheese to a medium-sized bowl and mix well to combine. Spread half of the mixture into the bottom of the prepared baking dish.
- Assemble the layers. Add the chicken on top of the layer of the sour cream and salsa mixture, then add the remaining sour cream mixture, spreading it out evenly. Then add the peppers and onions, and finally the remaining ¾ cup of cheese.
- Bake until bubbly. Place the uncovered baking dish into the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the casserole reaches a minimum internal temperature of 165ºF (74ºC).
- Serve and enjoy! Garnish with fresh cilantro, jalapeno slices, avocado, or extra salsa and cheese (if desired).
Notes
Nutrition
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Dorothy Bigelow says
This recipe is SO good. My husband eats it all up whenever I make it, which is saying something because he claims he doesn't like beans (lies). Filling, simple to make, and even the picky eater enjoys it.