Cheesy Chicken Fajita Casserole (Print Version)
Comforting Tex-Mex casserole with chicken, peppers, and melted cheese baked to golden perfection.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish (optional)
18 - Fresh cilantro, chopped
19 - Sliced green onions
# Preparation Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion; sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed peppers and onions, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well combined. Season with salt and black pepper to taste.
04 - Spread the mixture evenly in the prepared casserole dish. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25–30 minutes, or until hot and bubbly throughout and the cheese is golden brown on top.
06 - Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve warm.
# Expert Advice:
01 -
- Transforms classic fajita flavors into a hands-off, family-friendly meal that feeds a crowd
- The three-color peppers create such a beautiful presentation that nobody will guess how simple it was to throw together
02 -
- Don't skip draining the diced tomatoes, or your casserole will end up soupy instead of creamy
- Room temperature cream cheese blends much better than cold, which leaves lumps in your sauce
03 -
- Cut your peppers and onions into uniform strips so they cook evenly and look professional
- Let the casserole rest for those full 5 minutes so it sets up nicely when you scoop it