Introduction

This Chicken Fajita Casserole is a flavorful and comforting meal perfect for busy weeknights. Combining tender chicken, sautéed peppers and onions, and a creamy cheese sauce, it’s a crowd-pleaser that comes together easily.

Chicken Fajita Casserole Recipe - Recipe Image

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, combine chicken pieces with fajita seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until fully cooked through, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, add sliced onions and bell peppers. Cook until softened and slightly caramelized, about 8-10 minutes. Return the chicken to the skillet and stir to combine. Remove from heat.
Step 2: In a large bowl, mix together softened cream cheese, cream of chicken soup, diced tomatoes with green chilies (undrained), and sour cream. Beat with an electric mixer until the mixture is smooth and creamy. Stir in half of the cheddar cheese and half of the Monterey Jack cheese.
Step 3: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture evenly on the bottom of the dish. Place 4 corn tortillas over the cream cheese layer, slightly overlapping. Spread half of the chicken and vegetable mixture over the tortillas. Spread half of the remaining cream cheese mixture over the chicken and vegetables. Repeat the layers with 4 more corn tortillas, the rest of the chicken mixture, and the remaining cream cheese mixture. Top with the last 4 corn tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
Step 4: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 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.
Step 5: Cut the casserole into squares and serve hot. Garnish with optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro for added flavor.

Tips & Variations

For extra heat, add diced jalapeños to the chicken mixture or use a spicy fajita seasoning blend.
Swap corn tortillas for flour tortillas if you prefer a softer texture.
Use smoked cheddar or pepper jack cheese for a different cheese flavor profile.
Adding black beans or corn to the filling can boost the vegetable content and add texture.
Make it gluten-free by ensuring your seasoning mix and canned products are gluten-free, and use corn tortillas.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours or even a day ahead. Just cover and refrigerate before baking. Add a few extra minutes to the bake time if baking straight from the fridge.

What can I use instead of cream of chicken soup?

If you prefer, you can substitute cream of chicken soup with homemade white sauce or cream of mushroom soup for a different flavor. Using a low-sodium option allows better control of salt in the dish.

Chicken Fajita Casserole Recipe

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★★★★★

4.5 from 109 reviews

This Chicken Fajita Casserole is a delicious and easy weeknight meal that layers seasoned chicken and sautéed vegetables with creamy cheese mixtures and corn tortillas. Baked to perfection, it’s a comforting dish perfect for family dinners, combining the smoky flavors of fajitas with a creamy, cheesy casserole base. Topped with melted cheddar and Monterey Jack cheese, it’s ideal served with salsa, guacamole, or extra sour cream.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: Mexican-American

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 (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 (8 ounce) package cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese

Other Ingredients

12 (6-inch) corn tortillas
1/2 cup shredded cheddar cheese (for topping)
1/2 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, combine the bite-sized chicken pieces and fajita seasoning to coat evenly. Heat olive oil in a large skillet over medium-high heat. Cook the chicken in the skillet until cooked through and no longer pink inside, about 5-7 minutes. Remove the chicken from the skillet and set aside. Add the sliced onions and bell peppers to the same skillet and sauté until they are softened and slightly caramelized, about 8-10 minutes. Return the cooked chicken to the skillet and stir everything together until combined. Remove the skillet from heat.
Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes with green chilies, and sour cream. Using an electric mixer, beat the mixture until it is smooth and creamy without lumps. Stir in half of the shredded cheddar cheese and half of the Monterey Jack cheese into the creamy mixture.
Assemble Casserole: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking. Spread a thin layer of the cream cheese mixture evenly over the bottom of the dish. Place 4 corn tortillas over the cream cheese mixture, overlapping slightly as needed. Spread half of the chicken and vegetable mixture evenly over the tortillas. Spread half of the remaining cream cheese mixture over the chicken and veggies. Repeat the layer sequence again with 4 corn tortillas, the remaining chicken and vegetable mixture, and the remaining cream cheese mixture. Finish by topping with the last 4 corn tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
Bake Casserole: Cover the baking dish with aluminum foil to prevent the top from burning. Bake in the preheated oven for 25 minutes to allow the casserole to heat through and flavors to meld. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes until the cheese topping is melted, bubbly, and lightly golden brown. Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before serving to set.
Serve: Cut the casserole into squares and serve hot. Add optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro as desired for enhanced flavor and presentation.

Notes

Be sure to soften the cream cheese before mixing to ensure a smooth creamy texture.
Using corn tortillas gives the casserole a traditional Mexican flair, but flour tortillas can be used as a substitute if preferred.
Letting the casserole rest before serving helps it set and makes slicing easier.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a spicier version, add jalapeños along with the bell peppers or use a hot Rotel diced tomatoes variant.

Keywords: chicken fajita casserole, easy weeknight meal, Mexican casserole, fajita chicken bake, layered chicken casserole