Chicken Fajita Casserole Recipe
A cheesy, one-pan Chicken Fajita Casserole Recipe that transforms bold Tex-Mex flavors into a comforting, crowd-pleasing weeknight meal.
Print Pin Servings: 6 servings
Calories: 490kcal
Cost: $12
Equipment
- 1 9x13-inch glass or ceramic baking dish Glass or ceramic preferred for even baking
- 1 Large skillet Ideal for searing chicken before baking
- 1 Chef's knife For slicing chicken, peppers, and onions
- 2–3 Mixing bowls For cream mixture and seasoning prep
- 1 Meat thermometer Ensures chicken reaches 165°F safely
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken sliced into strips
- 2 bell peppers (red/yellow) sliced
- 1 yellow onion sliced
- 3 cloves garlic minced
- 2 tablespoon olive oil
- 1 packet fajita seasoning or homemade
- 1 can diced tomatoes (14.5 oz) drained
- 1 cup chicken broth
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 cup cooked rice optional
- 2 cups Mexican cheese blend shredded
- ½ cup sharp cheddar cheese shredded
- ¼ cup cilantro chopped
- 2 green onions sliced
Instructions
- Preheat oven to 375°F and grease baking dish. Season chicken with fajita mix. Slice vegetables.
- Sear chicken in hot skillet 3–4 min per side.
- Spread half of cream mix in dish. Layer chicken, veggies, tomatoes, broth, then top with cream mix. Cover with foil.
- Bake covered 20 min. Remove foil, top with cheese, bake uncovered 10–15 min until bubbly. Let rest 5 min.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 490kcal | Carbohydrates: 11g | Protein: 38g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 840mg | Potassium: 720mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 65mg | Calcium: 280mg | Iron: 1.9mg