Tender seasoned chicken, colorful bell peppers, onions, creamy cheese, and bold fajita spices come together in this easy baked casserole. It has all the familiar fajita flavors without needing to assemble individual tortillas. Similar versions use chicken, peppers, onions, fajita seasoning, and melted cheese as the main components.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 45–50 minutes
Servings: 6
Course: Dinner
Cuisine: Tex-Mex
Difficulty: Easy
Ingredients
For the Chicken
1½ lb (680–750 g) boneless, skinless chicken breasts
1 tablespoon olive oil
1½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
Vegetables
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium yellow or red onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
Creamy Cheese Mixture
4 oz (115 g) cream cheese, softened
½ cup sour cream
½ cup chicken broth
1 cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
½ cup shredded Mexican-blend cheese, divided
For Topping
½ cup additional shredded Mexican-blend or cheddar cheese
2 tablespoons chopped fresh cilantro or parsley
1 green onion, sliced
Lime wedges, optional
Sliced jalapeño, optional
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch (23×33 cm) casserole dish with olive oil or nonstick spray.
- Prepare the Fajita Seasoning
In a small bowl, combine:
Chili powder
Smoked paprika
Cumin
Garlic powder
Onion powder
Oregano
Salt
Black pepper
Cayenne, if using
Mix well.
- Prepare the Chicken
Cut the chicken breasts into bite-sized pieces or thin strips.
Place them in a large bowl and toss with 1 tablespoon olive oil and about two-thirds of the seasoning mixture.
Make sure the chicken is evenly coated.
- Sauté the Vegetables
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the sliced onion and bell peppers.
Cook for 5–7 minutes, stirring occasionally, until they begin to soften but still have some texture.
Add minced garlic and cook for another 30–60 seconds.
Sprinkle the remaining fajita seasoning over the vegetables and toss well.
- Make the Creamy Sauce
In a bowl, combine:
Softened cream cheese
Sour cream
Chicken broth
Whisk until mostly smooth.
Stir in ½ cup shredded Monterey Jack and ½ cup shredded cheddar.
The mixture doesn’t need to be perfectly smooth—the cheese will melt during baking.
- Assemble the Casserole
Spread the seasoned chicken evenly in the prepared baking dish.
Arrange the sautéed peppers and onions over the chicken.
Pour the creamy cheese mixture evenly over everything.
Gently stir or spread the mixture so the chicken and vegetables are coated.
Sprinkle the remaining ½ cup Mexican-blend cheese over the top.
- Bake
Cover the casserole loosely with foil and bake for approximately 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the chicken is completely cooked and the cheese is melted and bubbling.
Chicken should reach 165°F (74°C) in the thickest pieces for food safety.
- Brown the Cheese
For a golden, bubbly top, switch the oven to broil for about 1–2 minutes.
Watch closely because the cheese can brown quickly.
- Rest and Garnish
Let the casserole rest for 5 minutes.
Top with fresh cilantro or parsley and sliced green onion.
Serve with lime wedges and optional jalapeños.
Serving Ideas
Serve this casserole with:
Warm tortillas
Cauliflower rice
Mexican-style rice
Steamed rice
Black beans
Avocado
Fresh tomato salsa
Guacamole
Green salad
Corn
Tortilla chips
For a lower-carbohydrate meal, serve it with cauliflower rice or a simple green salad.
Easy Variations
Spicy Fajita Casserole
Add sliced jalapeños, extra cayenne, or a little chipotle powder.
🫘 Chicken & Black Bean Casserole
Add 1 cup drained and rinsed black beans before baking.
Fajita Chicken Rice Casserole
For a rice-based version, use a recipe specifically formulated for the rice type and liquid ratio. Uncooked rice varieties do not all cook at the same rate; instant rice and regular long-grain rice require different methods.
Fresh Fajita Bowl
Serve the finished casserole over rice and top with avocado, cilantro, salsa, and lime.
Extra-Rich Version
Add a small amount of cooked, crumbled bacon before baking.
Storage & Reheating
Allow leftovers to cool promptly and refrigerate in a covered container.
For best quality, reheat individual portions in the microwave or reheat the casserole gently in a covered oven-safe dish.
The casserole can also be prepared ahead, refrigerated, and baked later. If baking directly from a chilled state, allow additional time and make sure the chicken reaches 165°F (74°C).
ALL NUT & ALLERGEN INFORMATION
Tree Nuts
No tree nuts are required in the standard recipe.
There are no:
Walnuts
Pecans
Almonds
Cashews
Pistachios
Hazelnuts
Check packaged cheese, seasoning, and other prepared ingredients for facility or cross-contact warnings if serving someone with a severe nut allergy.
Peanuts
Peanuts are not an ingredient in this recipe.
Use peanut-free packaged ingredients if preparing for someone with a severe peanut allergy.
Gluten
The basic casserole is naturally gluten-free when all packaged ingredients are verified gluten-free.
Pay particular attention to:
Fajita seasoning
Chicken broth
Cream cheese
Shredded cheese
Sour cream
Some seasoning blends and processed ingredients can contain gluten or have cross-contact warnings.
Dairy
Contains dairy from:
Cream cheese
Sour cream
Monterey Jack
Cheddar
Mexican-blend cheese
For dairy-free preparation, use dairy-free cream cheese, sour cream, and shredded cheese alternatives that are suitable for cooking.
Eggs
No eggs are required in the standard recipe.
Soy
Soy is not a required ingredient, but some processed cheese products, seasonings, broth, and dairy-free alternatives may contain soy. Check labels.
Fish & Shellfish
No fish or shellfish are required.
Corn
Corn is not required in the basic recipe. However, some fajita seasoning blends and Mexican-style ingredients may contain corn-derived ingredients.
Cross-Contact
For serious allergies, use clean utensils and cookware and check every packaged ingredient’s allergen statement.
Q&A
Q: Can I use rotisserie chicken?
Yes. Use about 4 cups shredded cooked chicken. Since the chicken is already cooked, reduce the baking time and bake primarily to heat the casserole and melt the cheese. Similar casserole versions specifically use pre-cooked shredded chicken for convenience.
Q: Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and remain juicy.
Q: Can I use only one type of bell pepper?
Absolutely. Use whatever combination you have available.
Q: Can I make this without cream cheese?
Yes. You can replace it with additional sour cream or use a little extra shredded cheese, although the finished casserole will be less creamy.
Q: Can I make this without sour cream?
Yes. Plain Greek yogurt can be used as an alternative, although it may give the sauce a slightly tangier flavor.
Q: Why is my casserole watery?
Bell peppers and onions release moisture as they cook. Sautéing the vegetables first helps reduce excess moisture. Also avoid adding watery vegetables without draining them.
Q: Can I add rice?
Yes, but rice changes the liquid and cooking requirements. Do not simply add uncooked regular rice to this version. If you want a rice casserole, use a tested rice-to-liquid ratio and cooking time for the specific rice.
Q: Can I make this spicy?
Yes. Add jalapeños, cayenne, chipotle powder, hot sauce, or pepper-jack cheese.
Q: Can I make it ahead?
Yes. Assemble the casserole, cover, and refrigerate until ready to bake. Add a little extra baking time if the casserole is thoroughly chilled.
Q: Can I freeze Fajita Chicken Casserole?
Yes, although the creamy dairy-based sauce and vegetables may have a slightly different texture after thawing. For best results, cool completely, portion, and freeze in airtight containers.
Q: What cheese is best?
Monterey Jack, cheddar, Pepper Jack, Mexican blend, or mozzarella all work well. Monterey Jack and Pepper Jack give the casserole a particularly good melt.
Q: Can I make this low-carb?
Yes. This particular version contains no rice or tortillas, so it can fit a lower-carbohydrate eating pattern depending on the brands and quantities of ingredients used. Serve it with salad or cauliflower rice rather than regular rice or tortillas.
Q: Is this keto?
It can potentially fit a keto-style meal plan, but the actual carbohydrate content depends on the specific ingredients and serving size. Check the nutrition labels on seasonings, dairy products, and broth rather than assuming all packaged ingredients are low-carb.
Q: What should I serve with it?
Try guacamole, salsa, avocado, cilantro-lime cauliflower rice, Mexican rice, black beans, or a crisp green salad.
Q: How do I know when the chicken is done?
Use an instant-read thermometer in the thickest chicken pieces. They should reach 165°F (74°C).
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