When you want all the sizzling flavors of chicken fajitas but in an easy, shareable format that feeds a crowd, this Chicken Fajita Casserole delivers smoky, savory perfection in every cheesy, satisfying bite. Imagine tender seasoned chicken strips, colorful bell peppers, and caramelized onions layered with tortillas and smothered in melted cheese, all baked together until bubbly and golden. Each forkful captures that perfect combination of smoky spices, sweet peppers, gooey cheese, and satisfying tortillas that makes fajitas so beloved, but without the last-minute sizzle and individual assembly. Whether you’re feeding a hungry family on a busy weeknight, meal prepping for the week ahead, hosting a casual gathering, or simply craving Tex-Mex comfort food, this casserole proves that sometimes deconstructing a classic makes it even better. It’s hearty, flavorful, and the kind of dish that has everyone asking for the recipe.
Serving Quantity: 8 servings
Cooking Time: 50 minutes (20 minutes prep, 30 minutes baking)
Nutritional Information per serving:
1. Calories: 465
2. Protein: 38g
3. Carbohydrates: 35g
4. Fat: 18g
5. Fiber: 4g
6. Sugar: 6g
7. Sodium: 985mg
Ingredients You Need:
For the Chicken and Vegetables:
1. 2 pounds boneless skinless chicken breasts, sliced into strips
2. 3 bell peppers (red, yellow, green), sliced into strips
3. 1 large onion, sliced into strips
4. 3 tablespoons olive oil, divided
5. 3 tablespoons fajita seasoning
6. 3 garlic cloves, minced
7. Juice of 1 lime
8. Salt and pepper to taste
For the Casserole:
9. 8 small flour tortillas, cut into strips or quarters
10. 1 can (10 ounces) diced tomatoes with green chiles, drained
11. 1 cup sour cream
12. 1 cup salsa
13. 3 cups shredded Mexican cheese blend, divided
14. 1 cup shredded cheddar cheese
For Topping:
15. Fresh cilantro, chopped
16. Sliced jalapeños
17. Diced tomatoes
18. Sliced avocado
19. Extra sour cream
20. Lime wedges
Prepare the Chicken
Slice the chicken breasts into thin strips about half an inch wide and 2 to 3 inches long, similar to how you’d prepare them for fajitas. Pat the chicken strips dry with paper towels. In a large bowl, toss the chicken with 2 tablespoons of the fajita seasoning until evenly coated. Let it sit while you prepare the vegetables.
Cook the Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred in spots. They should still have some texture and not be mushy. Add the minced garlic and the remaining tablespoon of fajita seasoning. Cook for another minute until fragrant. Transfer the cooked vegetables to a bowl.
Cook the Chicken
In the same skillet, add the remaining tablespoon of olive oil. Add the seasoned chicken strips in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 5 to 6 minutes, flipping once, until the chicken is cooked through and lightly browned. The internal temperature should reach 165 degrees Fahrenheit. Add the lime juice and toss to coat. Remove from heat.
Prepare the Creamy Mixture
In a medium bowl, mix together the sour cream, salsa, and drained diced tomatoes with green chiles. Stir until well combined. This creamy mixture adds moisture and flavor to the casserole, binding everything together.
Preheat and Prepare Pan
Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish with cooking spray or a bit of oil. Having the pan ready makes assembly smooth and efficient.
Layer the Casserole
Start building your casserole in layers. Spread about a third of the sour cream mixture on the bottom of the prepared baking dish. Arrange half of the cut tortilla pieces over the sour cream, overlapping slightly to cover the bottom. They don’t need to be perfect.
Add First Protein Layer
Layer half of the cooked chicken strips over the tortillas, distributing them evenly. Add half of the cooked peppers and onions on top of the chicken. Sprinkle with 1 cup of the Mexican cheese blend.
Repeat Layers
Spread another third of the sour cream mixture over the cheese. Add another layer of tortilla pieces. Top with the remaining chicken, then the remaining vegetables. Sprinkle with another cup of Mexican cheese blend.
Final Layer
Top with the remaining tortilla pieces. Spread the last of the sour cream mixture over the top. Sprinkle the remaining 1 cup of Mexican cheese blend and all of the cheddar cheese over the entire top. The cheese should cover the surface generously.
Cover and Bake
Cover the baking dish tightly with aluminum foil. Make sure the foil doesn’t touch the cheese, or tent it slightly. Place in the preheated oven and bake covered for 20 minutes. This allows the casserole to heat through and the flavors to meld.
Uncover and Finish
After 20 minutes, remove the foil and continue baking uncovered for another 10 to 15 minutes until the cheese is melted, bubbly, and golden brown in spots. The edges should be bubbling and the top should look appealing and appetizing.
Rest Before Serving
Remove the casserole from the oven and let it rest for about 5 to 10 minutes before cutting and serving. This resting time allows the layers to set slightly, making serving neater. The casserole will still be hot, just easier to portion.
Garnish and Serve
Sprinkle the top with fresh chopped cilantro for color and freshness. Cut into squares and serve hot. Top each portion with your choice of garnishes like sliced jalapeños, diced tomatoes, sliced avocado, extra sour cream, and lime wedges. The toppings add freshness and allow everyone to customize their serving.
Helpful Tips for Success:
1. Slice chicken into uniform strips for even cooking.
2. Don’t overcook the peppers, they should still have some bite.
3. Use store-bought fajita seasoning for convenience or make your own blend.
4. Drain the tomatoes with green chiles to prevent excess moisture.
5. The casserole can be assembled completely ahead and refrigerated overnight.
6. If assembled ahead, add 10 minutes to the covered baking time.
7. Use a mix of colored bell peppers for the most visual appeal.
8. Corn tortillas can substitute for flour tortillas for a different texture.
9. Add black beans or corn for extra heartiness and nutrition.
10. The casserole freezes well before baking for up to 3 months.
11. Thaw frozen casserole in the refrigerator overnight before baking.
12. Chicken thighs can substitute for breasts for juicier meat.
13. Leftovers keep for 4 days refrigerated and reheat beautifully.
14. Serve with Mexican rice and refried beans for a complete meal.
15. This is perfect for potlucks because it transports well and feeds a crowd.
