This twist on fajitas will simplify mealtime and provide an utterly delicious dinner.
I grew up on casseroles. They were a staple of life back in my day. Unfortunately, when I tried to make them for my family, they often looked the other way. The only exception was my daughter and tuna noodle casserole. Meals became a bit easier once it was just the two of us in the house. Now, had I thought to make a chicken fajita casserole back then, I think the whole family would have loved it.
After all, who doesn’t love chicken fajitas? That is a dish I make frequently. I’ve made my chicken and vegetables in a skillet and on a sheet pan in the oven. Either way provides a delicious meal. You can do so many things with the chicken, onions, and peppers. Stuff tortillas and taco shells, turn them into nachos, or serve the poultry and veggies over lettuce or rice.
This casserole is just as easy—everything is cooked in one dish. You get protein and vegetables to fuel your meal. Add your favorite carbohydrate, if desired, or enjoy a salad on the side. You can even fill your favorite tortilla—hard or soft—for a flavor-packed meal. And, speaking of flavor, this dish gets all that heavenly, slightly spicy, and smoky taste from a combination of chili, onion, and garlic powders, smoked paprika, cumin, and red pepper flakes. If you don’t have fajita seasoning on hand, no worries. Check out this Easy Homemade Fajita Seasoning Recipe you can keep on hand to make this casserole whenever you like.
With only 15 minutes of preparation and another 30 for cooking, this meal is ideal for busy weeknights. You can even prep the chicken and veggies up to a day in advance, then cover the casserole dish tightly with plastic wrap. Then, when ready to bake, top with the cheese and get ready for a cheesy, tasty meal.
Tips for the best fajita casserole
I’ve made this chicken fajita casserole with both boneless, skinless chicken breasts and thighs, and it’s perfect either way. You can also add strips of green or orange bell pepper for even more color and flavor. The bitterness-to-sweetness scale of bell peppers starts with green and progresses to yellow, orange, and finally red, for the ripest, sweetest taste. Make a vegetarian version of this recipe by switching from chicken to meaty mushrooms like portobello, king oyster (king trumpet), and shiitake. Of course, you can add mushrooms to your chicken if desired. I often do as I love mushrooms.
For the cheese, you can turn to your favorite Mexican blend instead of cheddar. I always recommend shredding the cheese yourself, as it eliminates the added cellulose in packaged shredded cheese to prevent clumping. Fillers such as that also hinder melting, so shredding cheese from a block yields better melting and taste. I like to use Monterey Jack or pepper jack, Colby, and cheddar. Additionally, the combination of white and yellow, or orange, cheese makes the dish even more visually appealing and flavorful.
How do I store leftovers?
Allow leftovers from your chicken fajita casserole to cool to room temperature, but don’t leave them sitting out for more than 2 hours. Refrigerate leftovers in an airtight container for up to 4 days. Reheat leftovers in a 350°F oven or microwave until warm.
Serving suggestions
There are so many ways to enjoy this chicken fajita casserole that you’ll want to make it often. The first option is to serve it over a Mexican Caesar Salad or Mexican Chopped Salad. Next, you can serve it on a platter with this Spanish Rice Recipe and Black Beans or this Refried Beans Recipe, as many restaurants do. Add some warm Gluten-Free Tortillas or low-carb Keto Tortillas to wrap the chicken and veggies. Don’t forget to put out bowls of sour cream, Chipotle Salsa, and this Easy Guacamole Recipe to finish off the meal with style.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts cut into strips
- 2 tablespoons olive oil divided
- 2 tablespoons fajita seasoning divided
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 medium onion thinly sliced
- 1 1/3 cups shredded cheddar cheese
- Fresh chopped cilantro optional, for garnish
- Sliced avocado for optional garnish
- Sour cream for optional garnish
Instructions
- Preheat your oven to 400°F. Lightly grease a baking dish.
- In a bowl, toss the chicken strips with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning until well coated.
- Place the seasoned chicken in the prepared dish. In another bowl, toss and coat the peppers and onions with remaining oil and fajita seasoning. Top the chicken with the bell peppers and onions.
- Evenly sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro, avocado slices, and sour cream if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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