This Easy Cheesy Chicken Fajita Casserole is a yummy mix of tender chicken, colorful peppers, and gooey cheese all baked together. It’s like a fiesta in one dish!
You’ll love how quick it is to throw together! I often make it for busy weeknights, and it’s always a hit. Just serve it with some chips, and you’re ready to party! 🎉
Key Ingredients & Substitutions
Cooked Chicken: Using shredded rotisserie chicken makes this recipe super quick, but any cooked chicken will work. You can also use leftover turkey or even tofu for a vegetarian option.
Bell Peppers: Red and green peppers add great color and flavor, but feel free to use yellow or orange peppers instead. If you’re short on fresh peppers, canned or frozen versions are fine too!
Cream Cheese: This provides a creamy base. If you need a lighter option, you can use Greek yogurt or reduced-fat cream cheese. It won’t be as rich but still tasty!
Cheeses: Cheddar and Monterey Jack are perfect together, but you can easily swap in pepper jack for some heat or any cheese blend you have on hand.
Rice: The rice adds bulk, but it’s optional. Quinoa or cauliflower rice could be fun alternatives for added nutrition.
How Do I Get My Peppers and Onions Perfectly Soft?
Sautéing your veggies is key to bringing out their flavor and making them soft. Here’s how to do it right:
- Heat the olive oil in a skillet on medium heat.
- Add the diced peppers and onions, stirring frequently. Cook for about 5-7 minutes until they’re soft and translucent.
- Be patient! If you cook them too quickly on high heat, they may become crispy instead of tender.
Soft peppers and onions will blend nicely into the casserole, creating a delicious texture.
How to Make Easy Cheesy Chicken Fajita Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken breast, shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup onion, diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 1 packet (1 oz) fajita seasoning mix
- 1 cup cream cheese, softened
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup cooked rice (optional, for added bulk)
- 1 tablespoon olive oil
- Salt and pepper to taste
Time Estimate:
This casserole will take about 10 minutes to prep and 20-25 minutes to bake, making it a total of around 35-40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will get everything nice and hot for baking!
2. Sauté the Veggies:
In a medium skillet, heat up the olive oil over medium heat. Add in the diced red and green bell peppers along with the diced onion. Cook them for about 5 minutes, stirring occasionally, until they’re soft. Once done, remove the skillet from heat.
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, sautéed bell peppers and onion, fajita seasoning mix, softened cream cheese, sour cream, and the drained diced tomatoes with green chilies. If you’re using rice, add that in too! Mix everything together until it’s well combined.
4. Season to Taste:
Add salt and pepper to the mixture according to your taste preferences. This adds a little extra flavor!
5. Assemble the Casserole:
Take a greased 9×13-inch casserole dish and transfer the chicken mixture into it. Spread it out evenly so every bite will be delicious!
6. Add the Cheese:
Sprinkle the grated cheddar and Monterey Jack cheeses on top of the mixture. This will create a lovely cheesy crust as it bakes!
7. Bake Away:
Place the casserole into your preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbly. You’ll know it’s done when the top is golden and the aroma fills your kitchen!
8. Rest and Garnish:
Once baked, take it out of the oven and let it rest for about 5 minutes. This helps it set a little before serving. If you like, garnish with fresh cilantro, sliced jalapeños, or chopped green onions for that extra pop of flavor.
9. Serve and Enjoy:
Serve your cheesy chicken fajita casserole with tortilla chips, salsa, or a fresh green salad for a delightful meal. Enjoy your fiesta on a plate!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw the chicken completely before shredding it. You can thaw frozen chicken in the fridge overnight or use the cold water method: seal it in a plastic bag and submerge it in cold water for faster thawing. Once thawed, shred it and you’re ready to go!
How Can I Make This Casserole Vegetarian?
For a vegetarian version, simply omit the chicken and replace it with cooked black beans or chickpeas for protein. You could also add extra vegetables like zucchini, mushrooms, or corn to keep it filling and delicious!
Can I Make This Ahead of Time?
Yes! You can prepare the entire casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake it, just add an extra 5-10 minutes to the baking time since it will be chilled.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop it into the microwave or reheat in the oven at 350°F (175°C) until warmed through, adding a splash of water if it seems dry.
