Name: Chicken Fajita Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, sliced into strips; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small onion, sliced; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup sour cream or Greek yogurt; ½ cup cream cheese, softened; 1 cup shredded cheddar cheese; ½ cup shredded mozzarella; Fresh cilantro or green onions, for garnish; Lime wedges, for serving

This Chicken Fajita Casserole brings all the bold, sizzling flavors of traditional fajitas into one creamy, cheesy, oven-baked dish. Packed with tender chicken, colorful bell peppers, and melty cheese, it’s a comforting, all-in-one meal that’s perfect for a busy weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken breasts, sliced into strips

1 tablespoon olive oil

½ teaspoon garlic powder

1 red bell pepper, sliced

1 green bell pepper, sliced

½ teaspoon onion powder

1 yellow bell pepper, sliced

1 small onion, sliced

½ teaspoon salt

1 teaspoon chili powder

1 teaspoon paprika

¼ teaspoon black pepper

1 teaspoon cumin

½ cup sour cream or Greek yogurt

½ cup cream cheese, softened

1 cup shredded cheddar cheese

½ cup shredded mozzarella

Fresh cilantro or green onions, for garnish

Lime wedges, for serving

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

In a large skillet, I heat the olive oil over medium-high heat and cook the chicken strips for 4–5 minutes until they’re lightly browned.

Then I add the sliced bell peppers and onion to the skillet and season everything with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. I stir and cook this mix for another 3–4 minutes until the veggies begin to soften.

In a separate large bowl, I whisk together the sour cream (or Greek yogurt) with cream cheese until smooth.

I combine the cooked chicken and veggies with the creamy mixture, toss to coat everything evenly, then spread it in the prepared baking dish.

I sprinkle cheddar and mozzarella cheese over the top and bake the casserole for 20–25 minutes, or until the cheese is melted and bubbly.

Just before serving, I garnish it with fresh cilantro and a squeeze of lime for that perfect finishing touch.

Servings and timing

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4–6

Variations

I sometimes like to switch things up by using rotisserie chicken for a shortcut or adding black beans or corn for a twist. Pepper jack cheese gives the dish a spicy edge, and for those who enjoy a bit of heat, I toss in sliced jalapeños. When I want to keep things low-carb, I serve it over cauliflower rice, but it’s also great with tortillas or even as a topping for nachos.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I either microwave individual portions or warm it in the oven at 350°F (175°C) until heated through. For freezing, I let the casserole cool completely, then wrap it tightly and store it for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What can I use instead of cream cheese?

If I don’t have cream cheese on hand, I substitute with an equal amount of Greek yogurt or sour cream for a lighter texture, or ricotta for a richer option.

Can I make this dish ahead of time?

Yes, I often assemble the casserole up to a day in advance and store it in the fridge. When I’m ready to eat, I just bake it as directed.

Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free, but I always double-check labels on cheese and spices to be sure.

Can I use pre-cooked chicken?

Absolutely. Using cooked, shredded chicken (like rotisserie) makes this recipe even quicker. I just heat it with the veggies and spices before mixing with the creamy base.

What sides go well with this casserole?

I like to serve it with a side of rice, tortilla chips, or a simple green salad. It’s also great with guacamole or salsa for extra flavor.

Conclusion

This Chicken Fajita Casserole is one of those no-fuss dinners I turn to when I want something cozy, colorful, and full of flavor. With its melty cheese, tender chicken, and fajita-style veggies, it satisfies everyone at the table—and makes great leftovers too. Whether I’m feeding the family or prepping for the week ahead, it’s always a winner.

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