🌶️ Cheesy Chicken Fajita Casserole
If you love sizzling fajitas but want something easier to prep and serve, this Chicken Fajita Casserole is your new go-to weeknight recipe.
Equipment
- Skillet
- 9×13-inch baking dish
- Knife & cutting board
- Measuring cups & spoons
- Oven
Ingredients
- 1.5 lbs boneless skinless chicken breasts, thinly sliced
- 2 bell peppers any color, sliced
- 1 large onion sliced
- 2 tbsp olive oil
- 1 packet fajita seasoning
- or use homemade: 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne
- 1 cup cooked rice optional
- 1 can 10 oz diced tomatoes with green chilies (e.g., Rotel)
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
- Tortilla chips or warm tortillas for serving
Instructions
- Step 1: Preheat
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Step 2: Cook Chicken & Veggies
- Heat olive oil in a large skillet over medium-high.
- Add chicken and cook until lightly browned (5–6 minutes).
- Add bell peppers and onion, sauté for 5 minutes until soft.
- Stir in fajita seasoning to coat everything well.
- Step 3: Assemble
- If using, spread cooked rice in the bottom of the dish.
- Layer chicken and veggies on top.
- Pour in diced tomatoes and chicken broth.
- Sprinkle with cheddar and Monterey Jack cheese.
- Step 4: Bake
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
- Step 5: Garnish & Serve
- Let cool for 5 minutes.
- Top with chopped cilantro.
- Serve with tortilla chips or warm tortillas. Enjoy!
Notes
🔥 Tips for Success Spice It Up: Add jalapeños or use spicy Rotel for extra heat. Make It Low-Carb: Skip the rice and serve with lettuce wraps. Save Time: Prep chicken and veggies ahead for fast assembly. Make It Vegetarian: Swap the chicken for black beans and mushrooms.
🔍 Nutrition (Per Serving – Approximate)
- Calories: ~420
- Protein: ~32g
- Carbohydrates: ~12g
- Fat: ~26g
- Fiber: ~2g
- Sodium: ~550mg