Cheesy Chicken Fajita Casserole (Printable)
Juicy chicken, colorful peppers, and melted cheese baked in one dish for easy Tex-Mex comfort.
# Ingredient List:
→ 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 (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish (optional)
18 - Fresh cilantro, chopped
19 - Sliced green onions
# How to Make:
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 vegetables, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well incorporated. Season with salt and black pepper to taste.
04 - Transfer the chicken mixture to the prepared casserole dish, spreading evenly. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25-30 minutes until heated through, bubbly around edges, and cheese is golden brown.
06 - Let casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Helpful Tips:
01 -
- Comfort food that comes together faster than ordering takeout
- All those fajita flavors without standing over a hot skillet
- Loves you back with leftovers that taste even better the next day
02 -
- Drain those diced tomatoes really well or your casserole will be soupy
- Letting it rest for a few minutes after baking helps it set up better
- The cream cheese needs to be truly soft or you will have lumps
03 -
- Use paper towels to really press the liquid out of the diced tomatoes
- Serve with lime wedges for squeezing over each portion