Fajita Chicken Casserole: A Cheesy, Tex-Mex Comfort Dish
If you love the bold, zesty flavors of fajitas but crave the cozy comfort of a casserole, this Fajita Chicken Casserole is your new go-to! This dish transforms classic fajita ingredients into a hearty, cheesy bake that’s packed with tender shredded chicken, vibrant bell peppers, sweet onions, and a creamy, salsa-spiked base. Topped with a melty blend of cheddar and Monterey Jack cheeses, it’s a crowd-pleaser that’s perfect for busy weeknights, potlucks, or casual gatherings with friends and family. With minimal prep and maximum flavor, this casserole brings the sizzle of fajitas to your table in a fuss-free, one-dish format.
This recipe serves 6–8 and can be easily doubled for larger crowds or halved for a smaller meal. Let’s dive into the steps to create this Tex-Mex masterpiece, complete with tips to make it your own and ideas for serving it up in style!
Ingredients
For the Casserole:
- 1½ lb boneless, skinless chicken breasts, cooked and shredded (about 3 medium breasts; rotisserie chicken works well too)
- 1 packet (1 oz) fajita seasoning mix (or 2 tbsp homemade fajita seasoning for a custom blend)
- 1 large bell pepper (red, yellow, green, or a mix for color), thinly sliced
- 1 large yellow onion, thinly sliced into half-moons
- 1½ cups cooked white or brown rice (day-old rice works great for texture)
- 1¼ cups shredded sharp cheddar cheese, divided (for bold, tangy flavor)
- 1¼ cups shredded Monterey Jack cheese, divided (for creamy, melty goodness)
- 1 cup sour cream (full-fat or light for a slightly lighter option)
- ¾ cup mild or medium salsa (choose your preferred heat level)
- 2½ tbsp extra-virgin olive oil (for sautéing the vegetables)
- Kosher salt, to taste (optional, depending on the saltiness of your seasoning mix)
For Garnish (Optional):
- ¼ cup fresh cilantro, chopped (for a fresh, herbaceous finish)
- 2 tbsp green onions, thinly sliced (for a mild, oniony crunch)
- Extra sour cream, for serving
- Lime wedges, for a zesty squeeze
Instructions
Step 1: Prepare the Oven and Baking Dish
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat for even cooking. Position a rack in the center of the oven.
- Grease the dish: Lightly coat a 9×13-inch baking dish with cooking spray or a thin layer of olive oil to prevent sticking. For easier cleanup, you can line the dish with parchment paper, leaving an overhang for easy removal.
Pro Tip: If you’re doubling the recipe, use a larger baking dish (like an 11×15-inch) or two 9×13-inch dishes to ensure even cooking.
Step 2: Sauté the Vegetables
- Heat the skillet: In a large skillet, heat 2½ tbsp olive oil over medium heat until shimmering. The oil adds flavor and helps the vegetables soften evenly.
- Cook the peppers and onions: Add the sliced bell pepper and onion to the skillet. Sprinkle with a pinch of kosher salt to draw out moisture and enhance flavor. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. The onions should be soft and translucent, with golden edges. Remove from heat and set aside.
Pro Tip: For extra smokiness, toss in a sliced jalapeño or poblano pepper with the bell peppers for a mild heat boost.
Step 3: Mix the Casserole Filling
- Combine the ingredients: In a large mixing bowl, combine the shredded chicken, cooked rice, fajita seasoning mix, sour cream, salsa, sautéed bell peppers and onions, and half of each cheese (about ¾ cup cheddar and ¾ cup Monterey Jack). Stir gently until everything is evenly coated. The sour cream and salsa create a creamy, tangy base that ties the flavors together.
- Taste and adjust: If your fajita seasoning is low-sodium, taste the mixture and add a pinch of salt or a dash of chili powder for extra spice, if desired.
Pro Tip: To save time, use pre-cooked or rotisserie chicken. If cooking fresh chicken, poach or bake the breasts at 375°F (190°C) for 20–25 minutes until cooked through, then shred with two forks.
Step 4: Assemble the Casserole
- Transfer to baking dish: Spoon the chicken mixture into the prepared baking dish, spreading it evenly with a spatula to ensure consistent cooking.
- Top with cheese: Sprinkle the remaining cheddar and Monterey Jack cheeses (about ½ cup each) evenly over the top, creating a generous, cheesy blanket that will melt into golden perfection.
Pro Tip: For a crispy, golden cheese topping, mix in a handful of crushed tortilla chips or panko breadcrumbs with the cheese before baking.
Step 5: Bake the Casserole
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges. The filling should be heated through, with the flavors melded together.
- Check doneness: If the cheese isn’t bubbly enough, switch the oven to broil for 1–2 minutes, watching closely to avoid burning.
Pro Tip: If you’re preparing this ahead, cover the unbaked casserole with foil and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking straight from the fridge.
Step 6: Garnish and Serve
- Add garnishes: Remove the casserole from the oven and let it rest for 5 minutes to set. Sprinkle with chopped cilantro and green onions for a fresh, vibrant finish. Serve with extra sour cream and lime wedges on the side for squeezing over each portion.
- Serve hot: Scoop generous portions onto plates and enjoy the casserole’s warm, cheesy goodness. Pair with tortilla chips for scooping, a side of guacamole, or a crisp green salad with avocado and tomatoes for a complete meal.
Serving Suggestions:
- Side Dishes: Serve with Mexican street corn, refried beans, or a tangy coleslaw to complement the Tex-Mex flavors.
- Beverage Pairings: A chilled margarita, a light Mexican lager, or a refreshing agua fresca (like hibiscus or tamarind) enhances the meal’s zesty profile.
- Extras: Offer warm flour or corn tortillas on the side for wrapping the casserole filling, fajita-style.
Customization Ideas
This casserole is endlessly adaptable to suit your tastes or dietary needs:
- Spice it Up: Add a diced jalapeño or a pinch of cayenne pepper to the filling for extra heat, or use a spicy salsa.
- Vegetarian Version: Swap the chicken for black beans, pinto beans, or crumbled tofu for a meatless option.
- Cheese Swap: Try pepper jack for a spicy kick or mozzarella for a milder, stretchy texture.
- Grain Variation: Substitute the rice with cooked quinoa, farro, or cauliflower rice for a low-carb twist.
- Veggie Boost: Add diced zucchini, corn kernels, or cherry tomatoes to the sautéed vegetables for extra color and flavor.
Storage and Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole in a 350°F (175°C) oven for 10–15 minutes.
- Freezing: Assemble the casserole (without baking) in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 5–10 minutes to the baking time.
- Make-Ahead: Prepare the filling up to 1 day in advance and refrigerate. Assemble and bake when ready to serve.
Why You’ll Love This Recipe
This Fajita Chicken Casserole is the ultimate fusion of convenience and flavor. It captures the essence of sizzling fajitas—smoky spices, tender chicken, and vibrant veggies—in a comforting, cheesy bake that’s easy to prepare and even easier to love. The creamy sour cream and salsa base, paired with the melty cheese topping, makes every bite irresistible. Whether you’re feeding a family, hosting a game night, or meal-prepping for the week, this casserole is a versatile, crowd-pleasing dish that delivers big on taste.
Ready to bring the fiesta to your table? Try this recipe and let us know how it turned out in the comments! What’s your favorite way to customize this Tex-Mex casserole?
