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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://thehungrymason.com/chicken-fajita-casserole-recipe-2/