How do you make chicken fajitas in a casserole?

Making chicken fajitas in a casserole involves combining seasoned chicken, sliced bell peppers, and onions with a creamy, spiced sauce, then baking it all together in a single dish until cooked through and bubbly. It simplifies the traditional skillet method into a convenient, hands-off bake.

Can you put raw chicken in a casserole?

Yes, you can absolutely put raw, cut-up chicken directly into a casserole, especially when it's mixed with other ingredients and baked at a sufficient temperature for a long enough time. As long as the internal temperature of the chicken reaches 165°F (74°C), it is safe to eat.

What to serve with chicken fajita casserole?

Chicken Fajita Casserole pairs wonderfully with a variety of sides. Consider serving it with warm tortillas, a fresh green salad, cilantro-lime rice, black beans, guacamole, extra salsa, or a dollop of sour cream or Greek yogurt. It's also delicious on its own as a complete meal.

Easy Chicken Fajita Casserole

Name: Easy Chicken Fajita Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1; inch pieces; 1 tablespoon olive oil; 2 large bell peppers (red, yellow, or orange), seeded and sliced; 1 medium onion, sliced; 2 tablespoons fajita seasoning (store; bought or homemade); 8 oz cream cheese, softened; 1/2 cup chicken broth; 1/2 cup sour cream (or plain Greek yogurt for a lighter option); 1/2 cup salsa, mild or medium; 2 cups shredded Monterey Jack or Mexican blend cheese, divided; 1/4 cup chopped fresh cilantro, for garnish (optional); Salt and freshly ground black pepper to taste; Optional: Tortilla strips or crushed tortilla chips for topping

Description

Enjoy all the sizzling Tex-Mex flavors of classic fajitas baked into one creamy, cheesy, family-friendly casserole-perfect for busy weeknights!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1
inch pieces
1 tablespoon olive oil
2 large bell peppers (red, yellow, or orange), seeded and sliced
1 medium onion, sliced
2 tablespoons fajita seasoning (store
bought or homemade)
8 oz cream cheese, softened
1/2 cup chicken broth
1/2 cup sour cream (or plain Greek yogurt for a lighter option)
1/2 cup salsa, mild or medium
2 cups shredded Monterey Jack or Mexican blend cheese, divided
1/4 cup chopped fresh cilantro, for garnish (optional)
Salt and freshly ground black pepper to taste
Optional: Tortilla strips or crushed tortilla chips for topping

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan.
In a large mixing bowl, toss the chicken pieces with 1 tablespoon of fajita seasoning, a pinch of salt, and pepper until well coated.
In a separate bowl, whisk together the softened cream cheese, chicken broth, sour cream, and salsa until smooth.
Arrange the seasoned chicken, sliced bell peppers, and onion evenly in the prepared baking pan. Pour the cream cheese mixture over the top, ensuring everything is well coated.
Sprinkle 1.5 cups of the shredded cheese over the casserole.
Bake for 30–35 minutes, or until the chicken is cooked through and the vegetables are tender crisp. The cheese should be bubbly and lightly golden.
Remove from the oven, sprinkle with the remaining 1/2 cup of cheese and fresh cilantro (if using), and let rest for 5–10 minutes before serving. Add tortilla strips for extra crunch if desired.

Notes

Pro Tips:

For a low-carb version, omit the tortilla strips and serve with cauliflower rice or salad.
Add black beans or corn for extra fiber and flavor.
Spice it up with jalapeño or cayenne for extra heat.
Swap chicken for beef or turkey for a tasty variation.

Storage:

Refrigerate for up to 4 days.
Freeze for up to 3 months.
Reheat gently before serving.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dinner
Method: Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 4g
Sodium: 710mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 33g
Cholesterol: 115mg