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There is nothing like the comfort of a cheesy chicken fajitas casserole after a busy day. Packing in all the flavors of classic fajitas with a creamy twist, this one-pan dish has become our go-to for weeknights when I want easy prep, minimal clean up, and happy faces at the table. With juicy chicken, lots of bright bell peppers, and a generous layer of cheddar, this casserole is like a cozy blanket of Mexican flavor.
I brought this to our neighborhood potluck last spring and did not bring a single bite home. My teen even asked for leftovers to pack in their lunch the next day.
Ingredients
- Olive oil: gives richness and helps sauté the veggies use extra virgin for best flavor
- Boneless skinless chicken thighs or breasts: juicy protein that soaks up all the flavors be sure to chop into even pieces for fast cooking
- Bell peppers: bring sweetness and color choose a mix of red yellow and green for visual appeal and crunch
- Small onion: adds depth to the casserole sweet or yellow onions both work well
- Fajita seasoning mix: infuses those signature smoky and tangy fajita flavors buy quality seasoning or make your own for maximum punch
- Sour cream: delivers creaminess and a tangy note go for full fat for best texture
- Cream cheese: makes the filling velvety and rich always soften before mixing for smooth blending
- Cheddar cheese: brings the melty gooey topping sharp cheddar packs more flavor and melts beautifully choose a good block and grate it yourself if possible
Step-by-Step Instructions
- Prepare the Chicken:
- Chop the chicken breasts or thighs into bite sized pieces so they cook quickly and evenly. Warm a large oven safe skillet over medium heat and add the olive oil. Once the oil shimmers add the chicken and cook gently for about eight minutes stirring occasionally until every piece has turned golden and is cooked through with no pink in the center. Scoop the chicken out onto a plate and set aside for the moment
- Sauté the Vegetables:
- Return the skillet to the heat and toss in the sliced onions and bell peppers. Let them cook for about six to eight minutes stirring occasionally. Your goal is for the peppers to soften and begin to caramelize at the edges while the onions turn translucent and sweet
- Combine and Mix:
- Return the cooked chicken to the pan with the sauteed vegetables. Sprinkle in the fajita seasoning then add the sour cream and softened cream cheese. Stir thoroughly until everything is coated in a creamy sauce and there are no clumps of cheese left behind.
- Bake the Casserole:
- Sprinkle the grated cheddar evenly over the top of the creamy chicken and veggie mixture. Slide the skillet into a preheated oven at three hundred fifty degrees Fahrenheit and bake for ten to fifteen minutes. You are looking for the cheese to melt into a golden layer and for the casserole to bubble gently at the edges
- Finish and Serve:
- Let the casserole sit for five minutes before serving so it is easier to portion. Top with sliced avocado a big spoonful of guacamole fresh salsa or a dollop of sour cream for extra flair
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Every time I make this I find myself sneaking forkfuls of the caramelized bell peppers right out of the pan. Their sweetness and color really make the dish a standout. My son’s favorite chore is grating the cheddar because he always enjoys a secret nibble
Storage Tips
Once your casserole cools completely cover and store it in the fridge for up to three days. I find it reheats best in the oven at three hundred twenty five degrees Fahrenheit just until the cheese melts again. You can also microwave portions if you are in a hurry. This casserole does not freeze as well because of the dairy but will still be tasty for quick weeknight leftovers.
Ingredient Substitutions
Swap cooked rotisserie chicken if you have leftovers handy and save cooking time. Greek yogurt can stand in for sour cream if needed. If you prefer a milder option use Monterey Jack or mozzarella cheese in place of cheddar. For extra veggies toss in some corn or zucchini with the peppers.
Serving Suggestions
Scoop portions over fluffy white rice cauliflower rice for a low carb boost or stuff into warm flour tortillas for a Tex-Mex twist. Top each serving with fresh cilantro or extra lime wedges to brighten up the flavors. I love serving it with lettuce and fresh tomato salad on the side.
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Cultural Context
Fajitas are a Tex-Mex staple born on ranches in Northern Mexico and Texas using grilled meat and peppers served sizzling. This casserole brings those classic flavors into a cozy baked format that is easy to prep and share with family or friends. It keeps the spirit of fajitas—vivid veggies savory chicken and bold seasoning—without needing a grill or cast iron pan.
Frequently Asked Questions
- → What type of chicken works best?
Both boneless skinless chicken thighs or breasts are great. Thighs add extra juiciness, but breasts stay tender when cut into bite-sized pieces and sautéed just until done.
- → Can I use pre-cooked chicken?
Yes, use about 5 to 6 cups of shredded or chopped pre-cooked chicken for quicker prep. Just add with the seasonings and creamy ingredients before baking.
- → Is homemade or store-bought fajita seasoning better?
Either works! Homemade seasoning gives you control over the flavors, but store-bought or even taco seasoning is a fine swap for convenience.
- → How can I make this casserole spicier?
Add sliced jalapeños, a pinch of cayenne, or extra chili powder when sautéing the peppers or mixing in the seasonings for more heat.
- → What are the best serving options?
Enjoy the casserole topped with avocado, guacamole, salsa, or extra sour cream. It pairs well with rice, cauliflower rice, or rolled up in tortillas.
- → Can I make this dish ahead of time?
Yes, assemble the casserole up to a day ahead, cover and refrigerate. Bake just before serving until hot and bubbly for best texture.