Description

This Chicken Fajita Casserole combines the classic flavors of fajitas—seasoned chicken, colorful peppers, and creamy cheese—into a comforting, oven-baked meal that’s perfect for busy weeknights or meal prep.

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

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook for 4–5 minutes until lightly browned.
Add the sliced bell peppers and onion to the skillet. Season with chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Stir and cook for another 3–4 minutes until vegetables start to soften.
In a separate large bowl, whisk together sour cream (or Greek yogurt) and softened cream cheese until smooth.
Combine the cooked chicken and vegetables with the creamy mixture and toss to coat evenly.
Spread the mixture into the prepared baking dish.
Sprinkle cheddar and mozzarella cheese over the top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro or green onions and a squeeze of lime before serving.

Notes

Use rotisserie chicken as a time-saving shortcut.

Add black beans, corn, or jalapeños for variety and extra flavor.

For a spicy kick, substitute pepper jack for cheddar cheese.

Serve over cauliflower rice for a low-carb option or with tortillas or nachos for a more indulgent meal.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1/6 of casserole
Calories: 380
Sugar: 4g
Sodium: 520mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg