Chicken Fajita Casserole Recipe
This Chicken Fajita Casserole is a vibrant, flavorful one-dish meal inspired by classic Tex-Mex fajitas. Tender strips of chicken marinated in a zesty homemade fajita seasoning are baked with colorful bell peppers, onions, and diced tomatoes, then topped with melted cheddar and Monterey Jack cheese. Perfect for an easy weeknight dinner, this casserole delivers all the fajita flavors in a convenient baked form, garnished with fresh cilantro and ready to serve alongside warm tortillas or fluffy rice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
Scale
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 inch baking dish to prevent sticking.
- Marinate Chicken: In a large bowl, combine the chicken strips with olive oil, lime juice, and the homemade fajita seasoning. Toss well to coat all pieces evenly and let marinate for at least 10–15 minutes to absorb flavors.
- Add Vegetables: Add the sliced bell peppers and onion to the marinated chicken in the bowl. Toss everything together to coat the vegetables with the marinade and seasoning mixture.
- Layer Ingredients: Spread half of the chicken and vegetable mixture evenly in the prepared baking dish. Sprinkle half of the drained diced tomatoes over the top, followed by 1 cup of the shredded cheese. Repeat these layers with the remaining chicken mixture, diced tomatoes, and shredded cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the chicken to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbly, and golden brown on top.
- Optional Broil: For a nicely browned cheese crust, switch oven to broil and broil the casserole for 2–3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh cilantro over the casserole. Serve warm with tortillas or rice for a complete meal.
Notes
- Use chicken thighs for juicier, more flavorful results; breasts work well for leaner casserole.
- You can adjust the cayenne pepper to make the dish milder or spicier based on your preference.
- Drain diced tomatoes thoroughly to prevent excess liquid making the casserole soggy.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
- For a lower-carb option, serve without tortillas or use cauliflower rice instead of regular rice.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of casserole)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Chicken fajita casserole, baked fajita recipe, Tex-Mex casserole, easy chicken dinner, baked chicken and peppers
Find it online: https://www.sanacooks.com/chicken-fajita-casserole-recipe/
