Chicken Fajita Casserole

Table of Contents

1. Chicken Fajita Casserole Ingredients
2. Substitutions And Additions
3. How To Make This Chicken Fajita Casserole Recipe
4. How To Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

This chicken fajita casserole recipe is the perfect dinner dish for a busy night that is delicious and filling for the whole family. This Mexican-inspired casserole is baked in the oven and has tender chicken, melted gooey cheese, and loads of veggies for a guaranteed family favorite.

Chicken Fajita Casserole Ingredients

Substitutions And Additions

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

You could also make this recipe really easy by using leftover rotisserie chicken.

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 cheese, Mexican blend, or mozzarella cheese, 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 chicken fajita bake into warmed tortillas. It’s delicious that way! I like to serve it as is with some fresh, crunchy lettuce, green onion, and a dollop of sour cream.

COTIJA CHEESE: If you can’t find traditional Mexican cheese at your local grocery store, you can substitute parmesan cheese or feta cheese instead.

How To Make This Chicken Fajita Casserole Recipe

STEP ONE: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish 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 chunks. Set both the pan and the chicken aside.

STEP THREE: Heat the oil in a large skillet over medium heat. Add green and red bell peppers and onion and sauté for about 8 to 10 minutes until the onions have begun to caramelize.

Remove the vegetables from the skillet and set them aside in a small bowl.

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.

STEP FIVE: Add the remaining fajita seasoning and ½ cup Monterey jack cheese.

Stir until the 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 creamy cheese sauce. 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.

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

How To Serve

Be sure to complete either of these meals with this delicious Mexican corn salad or this Spanish rice on the side of your plate.

For those wishing to add carbs to this meal, red beans and rice could be served with the casserole. The casserole can also be scooped into warmed tortillas.

If you like our chicken fajita casserole recipe, then you will love this layered taco salad and this Mexican casserole.

Storage

Let’s dive into the best ways to keep your dish fresh and ready for the next meal.

IN THE FRIDGE: Leftover fajita chicken casserole should be stored in an airtight container in the fridge.

It’s a great dish for reheating on a busy weeknight. Just pop it in the microwave.

IN THE FREEZER: For longer storage, this casserole freezes beautifully. Once cooled, transfer the casserole to a freezer-safe container or wrap the casserole dish tightly with aluminum foil, then with plastic wrap.

Label it with the date, and store it in the freezer for up to 2 months. When you’re ready to eat, thaw the casserole in the fridge overnight and follow the reheating instructions below.

MAKE AHEAD: 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 cooking time for the chilled dish. Keep an eye on the cheese to tell you when it’s done.

Chicken fajita casserole is an easy, Mexican-inspired dish that makes for a healthy and delicious 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!

More Recipes You’ll Love

• Slow Cooker Butter Chicken
• Broccoli Cauliflower Salad
• Cauliflower Breadsticks
• Pull Apart Pigs in a Blanket
• Sheet Pan Fajitas
• Dill Pickle Dip
• Chicken Tenders
• One Pot Chicken Fajita Pasta
• Stuffed Pepper Casserole
• King Ranch Chicken Casserole
• Beef and Noodle Casserole
• Doritos Casserole
• 30 Minute Chicken Chimichanga
• Chicken Parmesan Casserole
• Fried Rice Ingredients
• Chicken Broccoli Casserole
• Buffalo Chicken Tenders
• Chicken Cordon Bleu Casserole
• Ritz Cracker Chicken Casserole
• Burrito Bowl
• Zinger Burger
• Chicken and Rice Bake
• Million Dollar Chicken Casserole
• Hamburger Casserole
• Mexican Beef and Rice Casserole
• Chicken Fried Rice