Chicken Fajita Casserole Recipe
Introduction
Chicken Fajita Casserole is a flavorful and comforting dish perfect for busy weeknights. This layered casserole combines tender seasoned chicken, sautéed vegetables, creamy cheese sauce, and corn tortillas for a hearty meal the whole family will love.
Ingredients
- 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
- 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
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (8 ounce) package cream cheese, softened
- 12 (6-inch) corn tortillas
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Step 1: In a large bowl, toss the chicken pieces with the fajita seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken until fully cooked, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 8-10 minutes. Return the chicken to the skillet, stir to combine, then remove from heat.
- Step 2: In a separate large bowl, beat together the softened cream cheese, cream of chicken soup, diced tomatoes with green chilies (undrained), and sour cream until smooth and creamy. Stir in half of the shredded cheddar and Monterey Jack cheeses.
- Step 3: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture on the bottom of the dish. Layer 4 corn tortillas over the mixture, overlapping slightly. Spread half of the chicken and vegetable mixture evenly over the tortillas, then spread half of the remaining cream cheese mixture on top. Repeat with 4 more tortillas, the remaining chicken mixture, and the remaining cream cheese mixture. Finish with the last 4 tortillas and sprinkle with the remaining shredded cheeses.
- Step 4: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden. Let the casserole rest for 10-15 minutes before serving.
- Step 5: Cut into squares and serve hot, garnished with your choice of salsa, guacamole, extra sour cream, or chopped cilantro.
Tips & Variations
- Use cooked rotisserie chicken to save time on busy nights.
- For a spicier dish, add diced jalapeños or extra green chilies to the cream cheese mixture.
- Swap corn tortillas for flour tortillas if preferred.
- Mix in black beans or corn for added texture and flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until heated through. For longer storage, freeze the casserole before baking and bake directly from frozen, adding extra baking time as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it when ready to serve, adding a few extra minutes to the baking time if chilled.
Can I use a different type of cheese?
Absolutely. Cheddar and Monterey Jack provide a nice melt and flavor, but feel free to experiment with pepper jack, mozzarella, or your favorite cheeses.
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Chicken Fajita Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Chicken Fajita Casserole is a delicious and easy-to-make weeknight meal combining seasoned chicken, sautéed bell peppers and onions, creamy cheese layers, and flavorful tortillas baked to perfection. It’s a hearty dish perfect for families looking for a comforting Tex-Mex inspired dinner with melty cheeses and rich fajita flavors.
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
- 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 chicken pieces with the fajita seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5 to 7 minutes until fully cooked and slightly browned. Remove the chicken from the skillet and set aside. In the same skillet, add sliced onions and bell peppers, cooking them for 8 to 10 minutes until they are softened and slightly caramelized. Return the cooked chicken to the skillet and stir everything together. Remove from heat.
- Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes and green chilies, and sour cream. Use an electric mixer to beat the ingredients until smooth and creamy. Stir in half of the shredded cheddar cheese and half of the Monterey Jack cheese to incorporate them evenly throughout the mixture.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking. Spread a thin layer of the cream cheese mixture on the bottom of the dish. Place 4 corn tortillas over this layer, slightly overlapping them. Evenly spread half of the chicken and vegetable mixture over the tortillas. Then, spread another layer of the cream cheese mixture over the chicken and vegetables. Repeat the layering process with 4 more tortillas, the remaining chicken and vegetable mixture, and the remaining cream cheese mixture. Finally, top the casserole with the last 4 tortillas and sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake Casserole: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is melted, bubbly, and lightly golden brown. Once baked, allow the casserole to rest for 10 to 15 minutes before serving to let it set and cool slightly.
- Serve: Cut the casserole into squares and serve hot. Add optional toppings such as salsa, guacamole, extra sour cream, and chopped cilantro for extra flavor and garnish.
Notes
- Use corn tortillas rather than flour tortillas for authentic flavor and texture in this casserole.
- You can customize the fajita seasoning to be mild or spicy based on your preference.
- For a lighter version, substitute reduced-fat sour cream and cheeses.
- Letting the casserole rest after baking makes it easier to cut and serve clean slices.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Keywords: chicken fajita casserole, fajita casserole recipe, easy chicken casserole, Tex-Mex casserole, weeknight dinner, baked chicken fajitas
