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
Scale
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.
