Cheesy Chicken Fajita Casserole (Printable)

Juicy chicken, sautéed peppers, and melted cheese baked to golden perfection.

# What You'll Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded or cubed

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced

→ Dairy

06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened

→ Pantry & Seasonings

09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil

→ Garnish

18 - Fresh cilantro, chopped
19 - Sliced green onions

# How to Prepare:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Sauté for 6–8 minutes until softened and slightly caramelized. Remove from heat.
03 - In a large bowl, combine shredded chicken, sautéed peppers and onions, drained diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, softened cream cheese, and sour cream. Mix thoroughly until well combined. Season with salt and black pepper to taste.
04 - Spread the chicken and vegetable mixture evenly in the prepared casserole dish. Sprinkle shredded Mexican blend cheese evenly over the top.
05 - Bake uncovered for 25–30 minutes until the casserole is hot and bubbly throughout and the cheese is golden brown on top.
06 - Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.

# Expert Advice:

01 -
  • All the flavors you crave from sizzling fajitas with about a quarter of the effort
  • The cream cheese and sour cream create this incredible velvety sauce that ties everything together
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • Draining the canned tomatoes thoroughly is crucial—too much liquid will make the casserole soupy
  • The cayenne is entirely optional depending on your spice tolerance
  • Letting the casserole rest for those 5 minutes helps it set up so servings hold their shape better
03 -
  • Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
  • If your vegetables release a lot of water while sautéing, drain them before mixing with the other ingredients

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