A cheesy, flavor-packed chicken fajita casserole made with juicy chicken, colorful bell peppers, onions, and a bold Tex-Mex seasoning blend. I love how it all comes together in one pan, making it perfect for a quick and satisfying weeknight dinner. It’s naturally low-carb, gluten-free, and big on flavor without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless skinless chicken breasts, cut into strips
1 red bell pepper, sliced
2 tablespoons olive oil
1 yellow bell pepper, sliced
1 green bell pepper, sliced
½ teaspoon garlic powder
1 medium red onion, sliced
1 teaspoon chili powder
½ teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream (optional, for serving)
Fresh cilantro, chopped (for garnish)
Directions
I start by preheating the oven to 375°F (190°C).
In a large mixing bowl, I toss the chicken strips, bell peppers, and onion with olive oil and all the spices—chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Then I transfer everything into a 9×13 inch casserole dish, spreading it out evenly.
I sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
I bake the casserole uncovered for 25 to 30 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
After removing it from the oven, I let it rest for 5 minutes.
I like to garnish it with chopped cilantro and serve it with sour cream for a creamy finish.
Servings and timing
This recipe makes 6 servings. It takes about 10 minutes to prep and 30 minutes to cook, so I can have dinner on the table in just 40 minutes. Each serving has approximately 310 kcal, making it a lighter comfort food option that still satisfies.
Variations
I sometimes swap the chicken breast for boneless chicken thighs when I want even more juiciness.
For extra heat, I’ll add sliced jalapeños or a dash of cayenne.
If I want more veggies, I toss in zucchini or mushrooms.
I’ve also turned it into a burrito bowl by serving it over cauliflower rice or regular rice.
To make it dairy-free, I use a plant-based cheese alternative and skip the sour cream.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just pop a portion in the microwave for about 1–2 minutes, or warm it in the oven at 350°F until heated through. If I’m meal prepping, I portion it into containers ahead of time for easy grab-and-go lunches.
FAQs
How do I know when the chicken is fully cooked in the casserole?
I make sure the internal temperature of the chicken reaches 165°F (74°C). The chicken should be white and opaque all the way through with no pink in the center.
Can I make this recipe ahead of time?
Yes, I often assemble the casserole earlier in the day and keep it covered in the fridge. When I’m ready to bake, I just pop it straight into the oven and maybe add a couple extra minutes to the bake time.
Is this casserole spicy?
It has a mild to medium spice level thanks to the chili powder and paprika. If I want it spicier, I add crushed red pepper flakes or hot sauce.
Can I freeze this casserole?
Yes, I let it cool completely before covering it tightly and freezing. It keeps well for up to 2 months. I thaw it overnight in the fridge and then reheat in the oven.
What can I serve with this casserole?
I usually pair it with a side salad, cauliflower rice, or even low-carb tortillas. It’s also great with guacamole or salsa on the side.
Conclusion
Loaded Chicken Fajita Casserole is a go-to dish when I want a fast, flavorful, and fuss-free dinner that’s still healthy and filling. With bold Tex-Mex flavors, juicy chicken, melty cheese, and colorful veggies, it checks all the boxes. Whether I’m making it for meal prep, family dinner, or just craving something cheesy and comforting, this casserole always hits the spot.
Recipe:
Print
Loaded Chicken Fajita Casserole
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A cheesy, flavor-packed chicken fajita casserole with juicy chicken, colorful bell peppers, onions, and bold Tex-Mex spices, all baked in one pan. Naturally low-carb and gluten-free, it’s a quick and satisfying weeknight dinner.
Ingredients
1 ½ pounds boneless skinless chicken breasts, cut into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream (optional, for serving)
Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, toss the chicken strips, bell peppers, and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture into a 9×13 inch casserole dish and spread it out evenly.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
- Bake the casserole uncovered for 25 to 30 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped cilantro and serve with sour cream if desired.
Notes
Swap chicken breasts with boneless thighs for extra juiciness.
Add jalapeños or cayenne for more heat.
Include zucchini or mushrooms for added veggies.
Serve over cauliflower rice, regular rice, or low-carb tortillas.
Use dairy-free cheese and skip sour cream for a dairy-free version.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, microwave for 1–2 minutes or bake at 350°F until heated through.
Freezes well for up to 2 months—thaw in fridge and reheat in oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
