Chicken Fajita Casserole is a tasty and simple dish that brings all the flavors of classic fajitas into a cozy, baked meal. You get tender chicken pieces mixed with colorful bell peppers, onions, and a blend of Mexican spices, all layered with melted cheese and warm tortillas or rice. It’s the perfect way to enjoy fajita flavors without the fuss of assembling individual wraps.
I love making this casserole when I want something comforting but easy to prepare. It’s one of those meals where I can toss everything into a baking dish and let the oven do the work. The smell that fills the kitchen while it’s cooking is always inviting, and the cheesy topping gets nice and golden, which makes everyone eager to dig in.
When I serve this, I like to add some fresh toppings like avocado slices, sour cream, or a squeeze of lime. It really brightens up the dish and adds a bit of freshness against the warm, spicy filling. It’s a great recipe to have on hand for busy weeknights or casual get-togethers, where everyone can enjoy a slice straight from the casserole dish.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work well here because they cook evenly and shred nicely after slicing thin. You can swap for thighs for a juicier option.
Bell Peppers & Onions: These give the dish its classic fajita crunch and sweetness. Feel free to mix colors or use frozen peppers if fresh are not available.
Fajita Seasoning: Using a store-bought mix is easy, but homemade seasoning lets you adjust spice levels easily. Try adding a pinch of smoked paprika for a smoky touch.
Cheese: Cheddar and Monterey Jack melt beautifully here. If you’re dairy-free, use vegan cheese or skip the cheese and add more veggies for volume.
Rice/Tortillas: Rice adds body and soaks up flavors, but you can substitute tortillas cut in strips or even pasta to change things up.
How Do You Get Crispy-Layered Cheese on Top?
To get that delicious golden cheese layer, bake uncovered and use a mix of cheeses that melt well, like cheddar and Monterey Jack.
- Spread cheese evenly over the casserole before baking.
- Bake around 15-20 minutes at 375°F to let the cheese bubble and brown slightly.
- If you want extra crisp, finish under the broiler for 1-2 minutes—but watch closely to avoid burning.
Also, using a shallow casserole dish helps the cheese layer cook evenly without too much moisture buildup. This way, you get that irresistible cheesy crust.
Equipment You’ll Need
- Large skillet – I like it because it cooks the chicken and vegetables evenly and transfers straight to the oven.
- Mixing spoon or spatula – makes stirring and coating the chicken and veggies easy.
- Casserole dish – a 9×13 inch dish works well for layering and baking the casserole evenly.
- Measuring cups and spoons – help keep ingredients accurate and consistent.
- Oven – necessary for baking and melting the cheese to golden perfection.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or beef strips for different protein options.
- Use pepper Jack or mozzarella instead of Cheddar and Monterey Jack for a different cheesy flavor.
- Mix in diced tomatoes, corn, or black beans to add extra color and textures.
- Add a pinch of cumin, smoked paprika, or chipotle powder in the seasoning for smoky heat.
How to Make Chicken Fajita Casserole
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 tbsp 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
- 1 ½ cups cooked rice (optional, can substitute tortillas or pasta)
- 1 (1 oz) packet fajita seasoning mix or homemade fajita seasoning (below)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- Salt and pepper to taste
Optional Garnishes:
- Sour cream
- Sliced avocado
- Lime wedges
Homemade Fajita Seasoning (Optional):
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- ¼ tsp salt
- ¼ tsp black pepper
Time Needed
This Chicken Fajita Casserole takes about 10 minutes to prep, 10-12 minutes to cook the chicken and veggies on the stove, and 15-20 minutes to bake in the oven. Overall, you’ll spend around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C) to warm up while you work on the stovetop.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for about 5-6 minutes until it’s mostly cooked through.
3. Add the Peppers and Onion:
Stir in the sliced red, green, and yellow bell peppers along with the onion. Cook everything together for another 5 minutes until veggies are softer and the chicken is fully cooked.
4. Season the Mixture:
Sprinkle the fajita seasoning evenly over the chicken and vegetable mix. If you’re using the homemade blend, give it a quick stir together before adding. Stir well to coat everything. Taste and add salt and pepper if needed.
5. Mix In Rice (Optional):
If you’re using cooked rice, fold it into the skillet mixture now. Alternatively, you can layer tortillas or cooked pasta in the casserole dish instead of rice.
6. Assemble the Casserole:
Transfer the chicken and veggie mixture evenly into a casserole dish. Make sure it spreads out nicely for even baking.
7. Add Cheese and Bake:
Sprinkle shredded cheddar and Monterey Jack cheese evenly on top. Bake the dish uncovered for 15-20 minutes until the cheese melts and turns bubbly with a light golden color.
8. Garnish and Serve:
Remove the casserole from the oven and sprinkle chopped fresh cilantro on top. Serve hot, adding sour cream, sliced avocado, and lime wedges if you like for an extra fresh touch.
Enjoy your tasty, cheesy Chicken Fajita Casserole filled with vibrant flavors and comforting warmth!
Can I Use Frozen Chicken for This Casserole?
Yes, but make sure to fully thaw it first. Thaw frozen chicken overnight in the fridge or quickly by placing it in a sealed bag submerged in cold water. Pat dry before slicing and cooking to avoid excess moisture.
Can I Substitute Rice with Tortillas or Pasta?
Absolutely! You can layer torn or sliced tortillas in the casserole for a traditional fajita-inspired twist, or use cooked pasta for a different texture. Adjust cooking times slightly if needed to ensure everything is heated through.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to keep the cheese from drying out.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the chicken and vegetable mixture in advance and refrigerate it for up to 24 hours. Add the cheese topping and bake just before serving for the freshest, meltiest results.
