If you want a flavorful, comforting dish that combines the vibrant spices of Tex-Mex with the cozy ease of a baked meal, this Chicken Fajita Casserole Recipe is your new best friend. It layers tender, seasoned chicken and sautéed peppers with creamy cheese mixtures and soft corn tortillas, creating a warm, cheesy casserole that’s perfect for weeknights or feeding a crowd. This recipe hits all the right notes with its perfect balance of spice, creaminess, and wholesome ingredients that will have everyone asking for seconds.
Ingredients You’ll Need
This Chicken Fajita Casserole Recipe relies on simple, accessible ingredients that bring out incredible flavor and texture in every bite. Each component plays a special role, from the seasoned chicken that adds a hearty protein punch to the creamy cheeses that melt into a luscious, velvety sauce. Together, they create a dish that’s vibrant yet comforting.
- Chicken breasts: Boneless and cut into bite-sized pieces for quick, even cooking.
- Onion: Sliced to add subtle sweetness and a lovely aroma once sautéed.
- Bell peppers: Any color works, providing crunch, color, and natural sweetness.
- Fajita seasoning: Delivers the signature Tex-Mex spice blend that brings the dish to life.
- Olive oil: Used to sauté chicken and veggies, adding richness and helping develop flavor.
- Condensed cream of chicken soup: Adds creamy depth and moisture to the casserole layers.
- Diced tomatoes and green chilies: Undrained, they contribute tangy, zesty notes and a touch of heat.
- Sour cream: Balances the spices with smooth creaminess and a slight tang.
- Cheddar cheese: Sharp and melty, perfect for that golden topping and layers inside.
- Monterey Jack cheese: Mellow and creamy, it blends wonderfully with cheddar for the best cheesy texture.
- Cream cheese: Softened to make the filling luxuriously smooth and rich.
- Corn tortillas: Provide soft, tender layers that soak up all the delicious flavors.
- Optional toppings: Salsa, guacamole, extra sour cream, and chopped cilantro to jazz up each serving.
How to Make Chicken Fajita Casserole Recipe
Step 1: Prepare the Chicken and Vegetables
First, toss the bite-sized chicken pieces in fajita seasoning to coat them with that signature taco flavor. Heat olive oil in a skillet and cook the chicken until it’s juicy and cooked through, then set it aside to rest. In the same pan, sauté sliced onions and bell peppers until they’re nicely softened and start caramelizing, releasing their natural sweetness. Finally, stir the chicken back into the veggie mix so all those flavors mingle perfectly.
Step 2: Make the Cream Cheese Mixture
Next up, blend together softened cream cheese, cream of chicken soup, diced tomatoes with green chilies, and sour cream into a smooth, creamy mixture. Using an electric mixer helps get it perfectly smooth and well incorporated. Stir in half of the shredded cheddar and Monterey Jack cheeses, ensuring each layer of the casserole will be rich and cheesy.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Begin by spreading a thin layer of that luscious cream cheese mixture at the bottom to prevent sticking and add flavor right from the first bite. Layer four corn tortillas over it, slightly overlapping to cover the base evenly. Then add half of the chicken and vegetable mixture on top, followed by another spread of cream cheese mixture. Repeat the layering with another four tortillas, the rest of the chicken mixture, and more cream cheese mixture. Finish by topping with the final four tortillas and scattering the remaining cheddar and Monterey Jack cheeses all over the top for a perfectly golden crust.
Step 4: Bake the Casserole
Cover the dish with aluminum foil and bake for 25 minutes to let all those flavors meld and the casserole gently bubble. Remove the foil and bake uncovered for an additional 10 to 15 minutes to achieve a beautifully melted, golden cheesy top. After baking, allow the casserole to rest for 10 to 15 minutes before cutting to help it set up nicely for clean squares.
Step 5: Serve and Enjoy
Cut the casserole into generous squares and serve hot. Add your favorite optional toppings like salsa, guacamole, extra sour cream, or fresh cilantro for pops of fresh flavor and creaminess. Every bite promises the perfect blend of spicy, creamy, and cheesy deliciousness that makes this Chicken Fajita Casserole Recipe unforgettable.
How to Serve Chicken Fajita Casserole Recipe
Garnishes
Brighten up your Chicken Fajita Casserole Recipe with garnishes that enhance every bite. Fresh chopped cilantro adds a fragrant herbal note, while a dollop of tangy sour cream cools the spice beautifully. A spoonful of salsa or guacamole brings a fresh, vibrant kick that complements the creamy layers, making the dish even more irresistible.
Side Dishes
This casserole pairs wonderfully with simple sides to balance the meal. Try a crisp green salad with a light vinaigrette, a scoop of Spanish rice, or classic refried beans to keep the Tex-Mex theme going strong. These sides add texture and freshness that contrast deliciously against the warm, cheesy casserole.
Creative Ways to Present
For a fun twist on serving, turn your Chicken Fajita Casserole Recipe into individual servings using ramekins or mini casserole dishes. Layer and bake as directed, then garnish individually for a stunning presentation. Alternatively, serve slices as a hearty filling inside warm tortillas for a deconstructed fajita casserole taco night—fun and easy!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover casserole tightly with plastic wrap or store it in airtight containers in the fridge. It will keep well for up to 4 days, making it convenient for busy weeknight meals or quick lunches. The layers hold up beautifully, and flavors often deepen after a day.
Freezing
This Chicken Fajita Casserole Recipe freezes wonderfully, making it a perfect freezer-friendly meal. Assemble the casserole in a foil pan, cover tightly with foil, and freeze before baking. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a little extra time if cooking straight from frozen.
Reheating
To reheat, warm individual portions in the microwave until heated through or place the entire casserole in a 350°F oven covered with foil, heating for about 20 minutes. Remove the foil for the last 5-10 minutes to refresh the golden cheese topping. Adding a splash of water or broth before reheating helps retain moisture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add more juiciness and flavor due to their higher fat content, and they work beautifully in this casserole. Just cut them into bite-sized pieces like the breasts and cook thoroughly before assembling.
Can I make this recipe vegetarian?
Yes! Replace the chicken with sautéed mushrooms, zucchini, or a combination of your favorite hearty vegetables. Use a vegetable cream soup instead of chicken soup to keep the creamy texture without meat.
What if I don’t have cream of chicken soup?
You can make a quick homemade version by blending chicken broth with a roux of butter and flour plus some cream or milk. This will keep your casserole moist and creamy without the canned soup.
Are corn tortillas necessary?
Corn tortillas are traditional and add authentic flavor and texture, but you can substitute flour tortillas if preferred. Just keep in mind that corn tortillas tend to hold up better layered in casseroles.
Can I add extra vegetables?
Definitely! Feel free to toss in extras like sliced jalapeños for heat, corn kernels for sweetness, or black beans for more protein and texture. Customize it to your liking!
Final Thoughts
This Chicken Fajita Casserole Recipe is a wonderful way to bring everyone together around the dinner table with its irresistible mix of bold flavors, creamy cheesy goodness, and Tex-Mex charm. Whether you’re cooking for a busy weeknight or a crowd, this dish delivers comfort and celebration in every bite. Give it a try—you’ll quickly see why it’s a longtime favorite in so many kitchens!
Print
Chicken Fajita Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This Chicken Fajita Casserole is a flavorful and comforting weeknight meal that combines seasoned chicken, sautéed peppers and onions, creamy cheese mixtures, and tender corn tortillas baked to perfection. It’s an easy, layered casserole that brings the vibrant taste of fajitas in a convenient baked dish, perfect for feeding a crowd or meal prepping.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Additional Ingredients and Toppings
- 12 (6-inch) corn tortillas
- ½ cup shredded cheddar cheese (for topping)
- ½ cup shredded Monterey Jack cheese (for topping)
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, toss the bite-sized chicken pieces with the fajita seasoning until evenly coated. Heat the olive oil in a large skillet over medium-high heat, then cook the chicken for about 5–7 minutes until fully cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers and cook for 8–10 minutes until softened and slightly caramelized. Return the chicken to the skillet and mix well with the vegetables. Remove from heat.
- Make Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes with green chilies, and sour cream. Using an electric mixer, beat the mixture until smooth and creamy. Stir in ½ cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese, mixing until combined.
- Assemble Casserole: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture evenly across the bottom of the dish. Layer 4 corn tortillas over the cream cheese mixture, overlapping slightly. Spread half of the chicken and vegetable mixture evenly over the tortillas. Spoon half of the cream cheese mixture over the chicken and vegetables. Repeat by layering 4 more corn tortillas, the remaining chicken and vegetable mixture, and the remaining cream cheese mixture. Top with the last 4 corn tortillas, then sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
- Bake Casserole: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese on top is melted, bubbly, and lightly golden brown. Once baked, allow the casserole to rest for 10–15 minutes before serving to set.
- Serve: Slice the casserole into squares and serve hot. Garnish with optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro to add fresh flavor and color.
Notes
- For added heat, use spicy fajita seasoning or add jalapeños to the vegetable mixture.
- Use flour tortillas instead of corn if preferred, but corn tortillas provide a more authentic texture.
- You can prepare the chicken and vegetable mixture a day ahead to save time on baking day.
- This casserole freezes well; cover tightly and freeze before baking, then thaw overnight when ready to cook.
- To keep the casserole moist, do not overbake and be sure to cover with foil for the majority of the baking time.
