Get ready to fall in love with a weeknight dinner that checks every box — bold flavors, colorful veggies, gooey cheese, and serious comfort. This Chicken Fajita Casserole is a one-pan wonder that delivers all the Tex-Mex flair of classic sizzling fajitas but transforms the experience into a fuss-free bake you can serve straight from the oven. It’s hearty, dazzling with color, and loaded with everything you crave in a meal: tender chicken, vibrant peppers, rice, beans, melty cheese, and a creamy, tangy finish. Bonus: it’s endlessly flexible, crowd-pleasing, and perfect for everything from family dinners to casual get-togethers.
Ingredients You’ll Need
The beauty of this Chicken Fajita Casserole is how each ingredient brings something to the party — tenderness, color, crunch, or just pure flavor. Don’t be tempted to skip anything; together, these simple staples make absolute magic.
- Olive Oil: Adds richness and helps brown the chicken beautifully as your casserole base.
- Boneless Skinless Chicken Breasts: Quick to cook and lean, cut into bite-sized morsels for juicy bites throughout.
- Fajita Seasoning: Creates that irresistible smoky, spicy fajita flavor in every forkful (use a homemade blend for even more control over the spices!).
- Red, Green, and Yellow Bell Peppers: A trio of bell peppers brings crunch, sweetness, and a rainbow of color to make the casserole pop on the table.
- Red Onion: Adds sharp, sweet contrast and melds with the peppers perfectly.
- Cooked Rice: Soaks up extra juices and ties everything together; use leftover rice for extra convenience.
- Canned Black Beans: Adds heartiness and that classic Southwestern flair.
- Frozen Corn: Offers bursts of sweetness and color, plus a satisfying pop in texture.
- Shredded Cheddar Cheese: Melts smoothly and brings that familiar tang and color.
- Shredded Monterey Jack Cheese: Creamy and mild, it balances the stronger cheddar nicely for a gooey topping.
- Sour Cream: Swirled in for a creamy texture and tangy finishing flavor.
- Fresh Cilantro: Infuses the whole dish with freshness and brightness — don’t skimp!
- Lime Juice: Brings all the flavors to life with just the right citrus punch.
- Salt and Pepper: Season to taste and let every element sing.
How to Make Chicken Fajita Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish to ensure nothing sticks when it’s time to scoop out hearty portions later on. It’s a small step, but it makes serving and cleanup a breeze.
Step 2: Sauté the Chicken
Grab a large skillet and heat the olive oil over medium-high heat. Once the oil is shimmering, add your chicken pieces and let them cook until they’re no longer pink, about 5–6 minutes. This gives you a flavorful base and keeps the chicken tender and juicy in the final bake.
Step 3: Season the Chicken
Sprinkle your fajita seasoning over the cooked chicken and stir well, making sure every piece gets evenly coated. This is where that signature smoky, savory fajita aroma starts filling your kitchen — so satisfying!
Step 4: Cook the Veggies
Add the sliced red, green, and yellow bell peppers along with the red onion right into the skillet with your seasoned chicken. Sauté everything together for another 4–5 minutes, until the veggies soften just a bit but still hold their vibrant color and a touch of crunch.
Step 5: Mix in the Good Stuff
Remove the skillet from heat, then stir in your cooked rice, black beans, thawed corn, sour cream, half of each cheese, lime juice, and chopped cilantro. Season everything with salt and pepper to taste. This is where your casserole comes together with layers of flavor, texture, and color in every spoonful.
Step 6: Assemble the Casserole
Pour the skillet mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top. These will melt into a bubbly golden layer, making your Chicken Fajita Casserole extra inviting.
Step 7: Bake and Rest
Pop the dish into your preheated oven, uncovered, and bake for 20 minutes or until the cheese is melted, bubbly, and slightly golden. Let the casserole rest for at least 5 minutes before serving to allow the flavors to meld and everything to set just right.
How to Serve Chicken Fajita Casserole
Garnishes
Dress up your Chicken Fajita Casserole with a sprinkle of fresh cilantro, extra lime wedges, or a dollop of sour cream. For a little more flair, scatter on some sliced jalapeños or crispy tortilla strips right before serving for a bit of crunch and heat.
Side Dishes
This casserole is incredibly satisfying on its own, but it pairs beautifully with simple sides like a crisp green salad, Mexican-style street corn, or warm flour or corn tortillas. Tortilla chips make it fun for scooping up the cheesy goodness, too!
Creative Ways to Present
For a twist on tradition, try serving the casserole as a filling for burritos or stuffed into bell peppers for party appetizers. Or, set up a fajita bar—let everyone top individual servings with avocado, salsa, or hot sauce for personalized flair.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fajita Casserole keeps well in an airtight container in the fridge for up to 4 days. Let it cool completely before storing, and make sure to scoop out only what you’ll use so the rest stays fresh.
Freezing
For longer storage, this casserole is freezer-friendly! After baking, let it cool, then wrap the dish tightly with plastic wrap and foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating, or bake straight from frozen with a little extra time.
Reheating
Reheat individual portions in the microwave until hot throughout, stirring once to ensure even warmth. For best texture on larger amounts, use the oven at 350°F, covered with foil, until heated through and bubbly.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Shredded rotisserie chicken makes this recipe even quicker. Just skip the sautéing step and add the chicken when mixing in the other ingredients — you’ll still get all that Chicken Fajita Casserole flavor.
What can I substitute for the rice to make this low-carb?
You can easily swap in cauliflower rice in place of the cooked rice. It soaks up the seasoning and maintains the hearty feel, keeping your Chicken Fajita Casserole gluten-free and lower in carbs.
Is this casserole spicy?
The heat level really comes from your fajita seasoning. Use a mild blend for a kid-friendly dish, or add in a pinch of cayenne or some sliced jalapeños if you like an extra spicy kick!
Can I prepare Chicken Fajita Casserole ahead of time?
Definitely! You can assemble the casserole up to the point before baking, cover, and refrigerate overnight. Add 5–10 minutes to the baking time if it’s coming straight from the fridge.
How can I make this dairy-free?
For a dairy-free version, skip the cheese and sour cream or use your favorite plant-based alternatives. Top the baked casserole with avocado or cashew cream for richness without the dairy.
Final Thoughts
If you’re craving big flavor with minimal fuss, you owe it to yourself (and your dinner table!) to try this Chicken Fajita Casserole. It’s family-friendly, festive, and guaranteed to disappear fast. Don’t be surprised if it becomes a regular request — enjoy every delicious bite!
Print
Chicken Fajita Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Chicken Fajita Casserole is a delicious and easy-to-make dish that combines all the flavors of traditional fajitas in a comforting baked casserole. Packed with tender chicken, colorful bell peppers, rice, beans, corn, and gooey cheese, this casserole is a crowd-pleaser for any night of the week.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 packet fajita seasoning (or 3 tablespoons homemade blend)
For the Casserole:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until no longer pink, about 5–6 minutes. Sprinkle fajita seasoning over chicken and stir to coat.
- Add Vegetables: Add bell peppers and onion to the skillet, cook for 4–5 minutes until slightly softened.
- Combine Ingredients: Remove from heat and stir in rice, black beans, corn, sour cream, half of cheddar cheese, half of Monterey Jack cheese, lime juice, and cilantro. Season with salt and pepper.
- Assemble Casserole: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining cheeses over the top.
- Bake: Bake uncovered for 20 minutes until cheese is melted and bubbly.
- Serve: Let rest for 5 minutes before serving.
Notes
- For a low-carb version, replace rice with cauliflower rice.
- You can use rotisserie chicken to save prep time.
- Serve with extra lime wedges and tortilla chips if desired.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
