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Chicken Fajita Casserole

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Chicken Fajita Casserole
The perfect dinner meal cooked in one dish, this chicken fajita casserole will satisfy all of your Mexican food cravings.
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This Chicken Fajita Casserole recipe is the perfect dinner dish that is delicious and filling. This Mexican inspired casserole is baked in the oven and has tender chicken, melted cheese, and loads of veggies.

If you like our Chicken Fajita Casserole recipe, then you will love this Layered Taco Salad. Another easy, Mexican inspired dish. Be sure to complete either of these meals with this delicious Mexican Corn Salad or this Spanish Rice. Yum!

overhead shot of chicken fajita casserole in a white baking pan

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Pizza Casserole | Tatertot Casserole


CHICKEN FAJITA CASSEROLE INGREDIENTS

chicken fajita casserole raw ingredients that are labeled

You will need:

  • 2 pounds chicken tenders
  • 1 packet fajita seasoning (approximately 4 tablespoons), divided
  • ½ green bell pepper, seeded and sliced into ½ inch strips
  • ½ red bell pepper, seeded and sliced into ½ inch strips
  • 1 medium onion, sliced into strips (approximately 1 cup)
  • 2 tablespoons olive or vegetable oil
  • 8 ounces cream cheese, softened
  • 1 tablespoon butter
  • 1 ½ cups shredded colby monterey jack cheese, divided
  • ¼ cup Mexican crumbling cheese
  • ¼ cup chopped fresh cilantro

SUBSTITUTIONS AND ADDITIONS

Chicken: My family loved the chicken tenders in this, but boneless skinless chicken breasts or thighs would also work just as well.

Peppers and Onion: You can use any color of bell pepper that you prefer. The same goes for the onion, any color will be delicious! The amount of veggies included in your casserole is really up to you. You can add more, or less depending on your preference and maybe your audience!

Cheese: Other cheeses or combinations of cheeses, such as cheddar or mozzarella can be used in your fajita casserole.

Beans: This meal is really low carb, making it super healthy and diet friendly. However, if you’d like to add some carbs to it, you could add beans and/or rice as a side dish with your casserole.

Tortillas: You could also scoop the casserole into warmed tortillas. It’s delicious that way! I like to serve it as is with some fresh, crunchy lettuce and a dollop of sour cream.

HOW TO MAKE THIS CHICKEN FAJITA CASSEROLE RECIPE

STEP ONE: Preheat the oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray.

STEP TWO: Lay the chicken tenders in the pan. Sprinkle 1 tablespoon of the fajita seasoning on the chicken. Then, bake the chicken for 20 minutes, or until it is completely done. Drain the drippings and cut the chicken into bite sized pieces. Set both the pan and the chicken aside. This 9×13 pan is what you will use to bake the casserole, so don’t throw it in the sink just yet!

PRO TIP: While the chicken is baking for the 20 minutes in the oven, you can work on steps 3 through 5.

chicken fajita casserole process shot

STEP THREE: Heat the oil in a large skillet over medium heat. Add peppers and onion and saute for about 8 to 10 minutes. (Until the onions have begun to carmelize.) Remove the vegetables from the skillet and set them aside.

STEP FOUR: In the same large skillet used in Step 3, melt the butter over medium heat. Add cream cheese and melt, stirring often, so that it does not burn.

chicken fajita casserole process shot

STEP FIVE: Add the remaining fajita seasoning and ½ cup Monterey jack cheese. Stir until Colby Monterey jack cheese is melted. Remove the skillet from the heat.

STEP SIX: Add the chicken and vegetables to the skillet and combine with the cream cheese mixture. Spread the mixture into the 9×13 pan.

STEP SEVEN: Bake for 15 minutes. Sprinkle the remaining cheese on top and bake for 5 minutes longer, or until the cheese is melted.

chicken fajita casserole process shot

STEP EIGHT: Garnish if desired with the crumbling cheese and cilantro on the top.

STORAGE

IN THE FRIDGE: Leftover Chicken Fajita Casserole should be stored in an airtight container in the fridge. It’s a great dish for reheating on a busy night. Just pop it in the microwave! You can also make your casserole ahead of time. Just assemble the dish and place it in the fridge, covered, until you’re ready to bake. It can stay in the fridge for 1-2 days like this. When ready, just follow the baking instructions above. You may have to add 5-10 minutes to the chilled dish, keep an eye on the cheese to tell you when it’s done.

close up shot of chicken fajita casserole on a large spoon

Chicken Fajita Casserole is an easy, Mexican inspired dish that makes for a flavorful and healthy dinner. Serve it as is to keep it low carb and diet friendly, or add rice and tortillas. Either way, it’s delicious. This is one of my family’s favorite baked casseroles!

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Chicken Fajita Casserole

Chicken Fajita Casserole

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The perfect dinner meal cooked in one dish, this chicken fajita casserole will satisfy all of your Mexican food cravings.
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4

Ingredients
  

  • 2 pounds chicken tenders
  • 1 packet fajita seasoning (approximately 4 tablespoons) divided
  • 1/2 green bell pepper seeded and sliced into ½ into strips
  • 1/2 red bell pepper seeded and sliced into ½ inch strips
  • 1 medium onion sliced into strips (approximately 1 cup)
  • 2 tablespoons olive or vegetable oil
  • 8 ounces cream cheese softened
  • 1 tablespoon butter
  • 1 1/2 cups shredded Colby Monterey Jack cheese divided
  • 1/4 cup Mexican crumbling cheese
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Preheat the oven to 350°. Lightly spray a 9×13 pan with cooking spray.
  • Lay chicken tenders in the pan. Sprinkle 1 tablespoon of the fajita seasoning on the chicken. Bake the chicken for 20 minutes, or until done. Drain the drippings. Cut the chicken into bite size pieces. Set both the pan and chicken aside. (This 9×13 pan will be used to bake the casserole, so don’t throw it into the sink just yet!) While the chicken is baking, work on Steps 3 through 5.
  • Heat oil in a large skillet over medium heat. Add peppers and onion and saute for 8 to 10 minutes. (The onions will begin to caramelize.) Remove vegetables from the skillet and set aside.
  • In the same large skillet used in Step 3, melt the butter over medium heat. Add cream cheese and melt, stirring often so it does not burn.
  • Add remaining fajita seasoning and ½ cup Colby Monterey jack cheese. Stir until Colby Monterey Jack cheese is melted. Remove the skillet from the heat.
  • Add the chicken and vegetables to the skillet and combine with the cream cheese mixture. Spread the mixture into the 9×13 pan..
  • Bake for 15 minutes. Sprinkle the remaining cheese on top and bake 5 minutes longer, or until cheese is melted.
  • Garnish if desired with the crumbling cheese and cilantro on top.

Video

Notes

● My family loved the chicken tenders in this, but boneless skinless chicken breasts or     thighs also work.
● Use any color of bell pepper that you prefer. The same goes for the onion.
● The amount of vegetables is really up to you and your preference.
● Other cheeses or combinations of cheeses, such as cheddar or mozzarella, can be used.
● For those wishing to add carbs to this meal, beans and rice can be served with the casserole. The casserole can also be scooped into warmed tortillas.

Nutrition

Calories: 776kcal | Carbohydrates: 8g | Protein: 65g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 267mg | Sodium: 829mg | Potassium: 1088mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2059IU | Vitamin C: 36mg | Calcium: 455mg | Iron: 2mg
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