Name: Fajita Chicken Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into strips; 3 bell peppers (red, green, or yellow), sliced; 1 red onion, sliced; 2 tbsp olive oil; 2 tbsp taco or fajita seasoning; 4 oz cream cheese, softened; 1/2 cup sour cream; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups shredded cheddar or Mexican blend cheese; 2 tbsp fresh cilantro, chopped (optional, for garnish)

Fajita Chicken Casserole is a bold, cheesy, and comforting dinner that brings all the flavors of classic chicken fajitas into one easy-baked dish. Juicy chicken, sautéed peppers and onions, and gooey melted cheese come together in a bubbling casserole that’s loaded with Tex-Mex flavor. It’s the kind of hearty meal I can make with minimal prep—and it always disappears fast.

Fajita Chicken Casserole

Why You’ll Love This Recipe

I love how this casserole transforms fajita night into a simple, oven-baked dish that’s easy to assemble and even easier to love. There’s no need to stand at the stove flipping fajitas—everything bakes together in one dish. The cheesy top, the seasoned chicken, and the soft-tender veggies all come together beautifully. It’s perfect for a busy weeknight or when I want something cozy and full of flavor without a lot of fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into strips
Bell peppers (red, green, or yellow), sliced
Red onion, sliced
Olive oil
Taco or fajita seasoning
Cream cheese, softened
Sour cream
Shredded cheddar or Mexican blend cheese
Garlic powder
Salt
Black pepper
Fresh cilantro (optional, for garnish)

directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
In a large bowl, I toss the chicken strips, bell peppers, and onions with olive oil and fajita seasoning until everything is well coated.
I spread the chicken and vegetables evenly in the casserole dish.
In a small bowl, I mix together the cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
I dollop the cream cheese mixture over the chicken and veggies and gently spread it around.
I sprinkle shredded cheese evenly over the top.
I bake the casserole uncovered for 30–35 minutes, or until the chicken is cooked through, the veggies are tender, and the cheese is bubbly and golden.
I let it rest for a few minutes before serving, then garnish with fresh cilantro if I have it.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

Variations

I sometimes add black beans or cooked rice to make it even more filling.
For a low-carb version, I skip the rice and serve it over cauliflower rice or eat it as-is.
I’ve made it spicier by adding jalapeños or a dash of hot sauce to the cream cheese mixture.
For extra crunch, I crush tortilla chips on top before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes, or bake the whole dish covered at 350°F (175°C) for 15–20 minutes. It also freezes well—just cool it completely, wrap tightly, and freeze for up to 2 months.

FAQs

Can I use rotisserie chicken instead?

Yes, I’ve used pre-cooked shredded rotisserie chicken to speed things up. I just reduce the baking time by about 10 minutes since the chicken’s already cooked.

Is this dish spicy?

Not by default. The spice level depends on the fajita seasoning I use. I can add more heat with chili powder, hot sauce, or jalapeños if I want it spicy.

Can I prep this casserole ahead of time?

Definitely. I assemble everything in the dish, cover it, and refrigerate for up to 24 hours before baking. It’s great for meal prep.

What’s the best cheese to use?

I usually go with shredded cheddar or a Mexican blend, but pepper jack adds a nice kick if I’m in the mood for more heat.

Can I make this dairy-free?

Yes, I’ve used dairy-free cream cheese, sour cream, and shredded cheese substitutes and it still turns out delicious.

Conclusion

Fajita Chicken Casserole is one of those dependable dinners I keep coming back to. It’s cheesy, hearty, and full of flavor—everything I love about fajitas, but baked into a comforting, oven-ready meal. Whether I’m serving it with rice, chips, or just enjoying it straight from the dish, it always hits the spot and satisfies everyone at the table.