Chicken Fajita Casserole

A baking dish filled with peppers, onions, chicken, and cheese.

This Chicken Fajita Casserole is the perfect main dish for busy weeknights! All of the flavor of fajitas – packed into an easy casserole.

Course Main Course, Main Dishes

Cuisine American, Southwest, Tex-Mex

Prep Time 20

Cook Time 25

Servings servings

Calories 402

Author Dorothy Bigelow

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

Storing leftovers: Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days. Reheat portions in the microwave as needed, until hot and steamy throughout.

*Slicing chicken breast into fajita strips: Slicing the chicken breast lengthwise (against the grain) makes for super tender pieces – even after cooking for a little longer than needed! Use a sharp knife to make thin, vertical cuts, and slice them into pieces no longer than 2-3”.

**Homemade fajita seasoning: If you don’t have a package of fajita seasoning, you can make your own by combining 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, and ¼ teaspoon of black pepper.

***With Greek Yogurt: This recipe can be made using Greek yogurt as a substitute for the sour cream. We recommend using a 2-4% fat variety, as it is creamier, but you can use whatever you have on hand.

With rice: If you want to bulk up the casserole a little bit, add 1 cup of hot cooked rice on top of the sour cream layer, but before the chicken layer.

Low carb: This recipe is low in carbohydrates, but if you want to bring it a bit lower, leave the beans out.

Make-ahead option: This casserole can be assembled up to a day in advance, but you will need to first cook the chicken pieces to an internal temperature of 165ºF (74ºC) or higher. Cover and refrigerate, then add about 10-20 minutes to the baking time.

Nutrition