Fajita chicken casserole
Fajita chicken casserole is a delicious and easy meal that brings the bold flavors of fajitas right to your dinner table in a cozy, baked dish. It's packed with tender…
By Emily
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Fajita chicken casserole is a delicious and easy meal that brings the bold flavors of fajitas right to your dinner table in a cozy, baked dish. It’s packed with tender chicken, sautéed bell peppers and onions, and a blend of Mexican spices that give it that classic fajita taste. Topped with melted cheese, this casserole is the perfect mix of hearty and comforting.
I love making this casserole when I want a fuss-free dinner that still feels special. It’s great because you can prepare it ahead of time and just pop it in the oven when you’re ready. I usually like to add extra veggies or a little bit of black beans to make it even more filling. Plus, the aroma while it bakes is just incredible—it always makes the whole house smell like a fiesta!
When it comes to serving, I enjoy scooping the casserole onto warm tortillas or pairing it with a simple side salad. A dollop of sour cream and some fresh cilantro on top makes it feel fresh and bright. It’s a favorite in my family because it combines all the fajita flavors we love without the hassle of grilling or a lot of chopping. It’s definitely a go-to dish for busy weeknights or casual get-togethers.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work well for this casserole. You could also use chicken thighs if you prefer more tender and juicy meat.
Bell Peppers & Onion: Using a mix of red, green, and yellow bell peppers adds great color and flavor. If you don’t have all three, one or two types will still work fine.
Spices: Chili powder, cumin, and smoked paprika bring the classic fajita flavor. If you don’t have smoked paprika, regular paprika or a dash of chipotle powder can add a nice smoky touch.
Cheese: Cheddar and Monterey Jack melt nicely and add creamy richness. For a different twist, you could try pepper jack for some heat or mozzarella for a smoother melt.
Salsa: Salsa adds moisture and flavor. Choose mild or spicy depending on your heat preference. If fresh salsa isn’t available, canned or jarred salsa can work well.
How Can You Keep Chicken Tender and Flavorful in a Baked Fajita Casserole?
To keep the chicken tender and full of flavor, cooking it just right before baking is important.
- Slice chicken into even pieces for quick, uniform cooking.
- Season well and cook over medium-high heat to brown the outside and seal in juices.
- Don’t overcook initially; cook until just done since the chicken will bake and stay moist in the casserole.
- Combine cooked chicken with flavorful sautéed peppers, onions, and salsa to keep everything juicy.
By following these steps, your chicken stays tender and juicy even after baking, making the casserole delicious and satisfying every time.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and sautéing peppers and onions all in one pan.
- Sharp knife – makes slicing chicken and vegetables quick and easy.
- Cutting board – protects your counters and gives you a clean workspace for prepping ingredients.
- 9×13-inch casserole dish – roomy enough for the chicken mixture and cheese to bake evenly.
- Mixing spoon or spatula – helps you stir the ingredients without scratching your pan or casserole dish.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced steak to make a beef fajita casserole with rich, hearty flavor.
- Add black beans or corn for extra texture and a boost of fiber with a southwestern touch.
- Use pepper jack cheese instead of Monterey Jack for a subtle spicy kick in the cheesy topping.
- Include sliced jalapeños or a dash of hot sauce if you like your casserole with more heat.
Fajita Chicken Casserole
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 cup salsa (mild or spicy depending on preference)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This fajita chicken casserole takes about 10-15 minutes to prepare and around 15-20 minutes to bake. In total, plan for about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Chicken and Veggies:
Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and season it with salt, black pepper, chili powder, cumin, smoked paprika, oregano, and cayenne pepper if using. Cook the chicken until it’s nicely browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside. In the same skillet, add a little more olive oil if needed, then sauté the sliced onion and bell peppers until tender, about 5 minutes. Add the minced garlic and cook for another minute.
2. Combine Ingredients:
Return the cooked chicken to the skillet with the veggies. Stir in the salsa, mixing everything well to combine flavors.
3. Bake the Casserole:
Transfer the chicken and pepper mixture into a greased casserole dish, spreading it out evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses on top. Bake in your preheated oven for 15-20 minutes, until the cheese is melted, bubbling, and golden.
4. Garnish and Serve:
Once baked, remove from the oven and sprinkle freshly chopped cilantro on top for a fresh zing. Serve warm with tortillas, rice, or a crisp side salad for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and stay tender.
Can I Make the Fajita Chicken Casserole Ahead of Time?
Absolutely! Prepare the chicken and veggies, then assemble the casserole but don’t bake it. Cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Salsa?
If you don’t have salsa on hand, you can use diced tomatoes with a bit of chili powder and cumin mixed in. Tomato sauce with some added spices also works well to keep the dish flavorful and juicy.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze the casserole for up to 2 months—just thaw overnight in the fridge before reheating.
