Chicken Fajita Casserole Recipe
This Chicken Fajita Casserole is an easy, cheesy, and flavorful Tex-Mex one-pan meal that combines seasoned chicken strips, colorful bell peppers, onions, and melted cheese. Perfect for busy weeknights, it layers marinated chicken and veggies with diced tomatoes and cheese in a baking dish, then bakes to bubbly perfection with an optional broil for extra golden crispness. Serve garnished with fresh cilantro alongside tortillas or rice for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 3 large bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 10 oz diced tomatoes with green chilies, drained
- 2 tbsp olive oil
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
Homemade Fajita Seasoning
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 baking dish to prevent sticking.
- Marinate Chicken: In a bowl, combine the chicken strips with olive oil, lime juice, and the homemade fajita seasoning. Let this mixture marinate for at least 10–15 minutes to infuse flavors.
- Prepare Vegetables: Add the sliced bell peppers and onion to the marinated chicken mixture and toss everything to coat evenly with the seasoning and oil.
- Layer Ingredients: In the baking dish, layer half of the chicken and vegetable mixture. Spread half of the drained diced tomatoes over it, then sprinkle 1 cup of shredded cheese. Repeat this layering with the remaining chicken mix, diced tomatoes, and cheese.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to cook the chicken and soften the vegetables.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and golden brown.
- Optional Broil: For extra browning, broil the casserole for 2–3 minutes at the end, keeping a close eye to prevent burning.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve hot with warm tortillas or rice for a complete meal.
Notes
- Chef Luna’s Tip: For meal prep, assemble the casserole ahead of time and refrigerate for up to 24 hours before baking.
- Leftovers reheat beautifully, making this dish ideal for easy lunches.
- Adjust the cayenne pepper in the fajita seasoning to control spice level according to your preference.
- Using a mix of cheddar and Monterey Jack cheese creates a beautifully melty and flavorful topping.
Find it online: https://bitezly.com/chicken-fajita-casserole/
