Chicken Fajita Casserole Recipe

Introduction

This Chicken Fajita Casserole is a flavorful and easy-to-make dish perfect for a busy weeknight. Layered with seasoned chicken, sautéed peppers and onions, creamy cheese sauce, and corn tortillas, it’s a satisfying meal that 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

1. Step 1: In a large bowl, combine the chicken pieces with the fajita seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken and set aside.
2. Step 2: In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Return the cooked chicken to the skillet and stir to combine. Remove from heat.
3. Step 3: In a large bowl, beat together the softened cream cheese, cream of chicken soup, diced tomatoes with green chilies (including the liquid), and sour cream until smooth and creamy. Stir in half of the cheddar cheese and half of the Monterey Jack cheese.
4. Step 4: 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.
5. Step 5: Spread half of the chicken and vegetable mixture evenly over the tortillas. Spread half of the remaining cream cheese mixture over the chicken layer. Repeat this layering process: 4 tortillas, remaining chicken mixture, and remaining cream cheese mixture.
6. Step 6: Top the casserole with the last 4 corn tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
7. Step 7: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese on top is melted, bubbly, and lightly golden brown. Let the casserole rest for 10-15 minutes before serving.
8. Step 8: Cut into squares and serve hot. Garnish with your choice of salsa, guacamole, extra sour cream, or chopped cilantro.

Tips & Variations

• For extra spice, add chopped jalapeños to the chicken mixture or use a spicy fajita seasoning blend.
• Swap corn tortillas for flour tortillas if you prefer a softer texture.
• Add black beans or corn for additional veggies and texture.
• To make it lower-carb, use low-carb tortillas or omit some tortillas altogether and add extra cheese.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole covered with foil in a 350°F oven until warmed through. For longer storage, freeze the fully assembled casserole before baking; thaw overnight in the fridge and bake as directed, adding extra bake time if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen chicken, thaw completely before seasoning and cooking to ensure safety and proper texture.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate. Bake it when ready, adding a few extra minutes to the baking time if it’s chilled.