A Tex-Mex favorite baked into one dish — juicy chicken, colorful peppers, and a creamy, cheesy base come together for an easy weeknight dinner.
Ingredients:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 packet (1 oz) fajita seasoning mix
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup sour cream
- ½ cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Preparation:
Step 1: Preheat the Oven: Heat your oven to 375°F (190°C). Lightly coat a 9×13-inch casserole dish with cooking spray or a thin layer of oil.
Step 2: Cook the Chicken: In a large skillet over medium heat, warm the olive oil. Add the chicken pieces and cook for 5–7 minutes, until no pink remains. Sprinkle in the fajita seasoning and stir to coat well. Remove from the pan.
Step 3: Sauté the Veggies: Using the same skillet, add more oil if needed. Sauté the sliced bell peppers and onion over medium-high heat until tender and slightly charred, about 5 minutes.
Step 4: Prepare the Creamy Base: In a mixing bowl, combine sour cream, softened cream cheese, garlic powder, onion powder, salt, and pepper. Blend until smooth.
Step 5: Combine Everything: Add the seasoned chicken, sautéed peppers, and onion to the creamy mixture. Stir until everything is evenly coated.
Step 6: Assemble the Casserole: Transfer the mixture into the prepared baking dish. Top evenly with shredded cheddar and Monterey Jack cheeses.
Step 7: Bake: Place in the oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and the casserole is heated through.
Step 8: Garnish and Serve: Let the casserole rest for 5 minutes before serving. Sprinkle with fresh cilantro if desired. Enjoy with warm tortillas, fluffy rice, or a crisp side salad.
Why You’ll Love This Recipe:
This Fajita Chicken Casserole is a guaranteed crowd-pleaser. It’s the perfect way to enjoy the vibrant flavors of fajitas without all the fuss of individual wraps. It’s easy to customize with your favorite toppings, making it a versatile and satisfying meal for any occasion. Plus, it’s a great way to sneak in extra veggies! The creamy, cheesy base complements the savory chicken and colorful peppers perfectly, creating a balanced and delicious dish. It’s also an excellent make-ahead meal; assemble it earlier in the day and bake it when you’re ready to eat.
Serving Suggestions:
- Serve hot with warm tortillas for a traditional fajita experience.
- Serve over a bed of fluffy rice or quinoa for a hearty meal.
- Serve with a side of sour cream, guacamole, and salsa for added flavor.
- Add a crisp side salad for a refreshing contrast.
- Garnish with fresh cilantro, green onions, or a squeeze of lime.
Tips:
- For extra flavor, marinate the chicken in the fajita seasoning for at least 30 minutes before cooking.
- Adjust the amount of fajita seasoning to your preference.
- Use different types of cheese for a unique flavor profile. Pepper jack cheese adds a spicy kick!
- Add a can of drained and rinsed black beans or corn for added texture and nutrients.
- If you don’t have fresh bell peppers, you can use frozen ones. Just make sure to thaw and drain them before sautéing.
- To prevent the cheese from browning too quickly, tent the casserole with foil during the last 10 minutes of baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information: (estimated, per serving)
- Calories: 450
- Protein: 40g
- Sodium: 700mg
Conclusion:
This Fajita Chicken Casserole is a simple, flavorful, and satisfying dish that’s perfect for busy weeknights or casual gatherings. Its versatility and ease of preparation make it a go-to recipe for any home cook. The combination of tender chicken, sautéed veggies, and a creamy, cheesy sauce creates a harmonious blend of flavors that will have everyone asking for seconds. Whether you serve it with warm tortillas, rice, or a salad, this casserole is sure to become a new family favorite! Enjoy experimenting with different variations and toppings to create your own signature version.
Questions and Answers About This Recipe:
Q1: Can I make this casserole ahead of time?
A: Absolutely! You can assemble the entire casserole ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through.
Q2: Can I use different vegetables?
A: Of course! Feel free to substitute or add your favorite vegetables. Some great additions include diced zucchini, mushrooms, or jalapeños for a spicier kick.
Q3: What if I don’t have fajita seasoning mix?
A: If you don’t have fajita seasoning mix, you can easily make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne pepper, and salt. There are plenty of recipes online for homemade fajita seasoning.
Q4: Can I use shredded chicken instead of cutting up chicken breasts?
A: Yes, shredded chicken works perfectly in this casserole. You can use rotisserie chicken for convenience, or cook and shred your own chicken breasts.
Q5: How do I prevent the casserole from being too watery?
A: Make sure to drain any excess liquid from the sautéed vegetables before adding them to the creamy mixture. Also, ensure that the cream cheese is softened properly, and the sour cream isn’t too runny. Using good quality cheese that melts well will also help.
