Fajita Chicken Casserole

By Muhammad Faizan

Fajita Chicken Casserole

Description

This Fajita Chicken Casserole is a flavorful, cheesy, oven-baked dish that combines tender chicken, colorful bell peppers, onions, fajita seasoning, and creamy cheese. It’s a comforting, low-effort meal that delivers all the classic fajita flavors without the need for tortillas or stovetop cooking. Perfect for busy weeknights, meal prep, or feeding a family.

Ingredients

For the Casserole

  • 2 lbs (900 g) chicken breasts, sliced or diced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 medium onion, sliced

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack or mozzarella

  • 1 cup sour cream (or Greek yogurt for lighter version)

  • 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained

  • 1 tbsp olive oil

Fajita Seasoning (or use 1 packet premade)

  • 1 tsp chili powder

  • 1 tsp paprika

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp cayenne (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. Prepare the chicken: In a large bowl, toss sliced chicken with olive oil and fajita seasoning.

  3. Add vegetables: Stir in bell peppers, onions, and drained tomatoes with green chilies.

  4. Mix in the creamy base: Add sour cream and half of the shredded cheese. Mix until everything is coated.

  5. Transfer to baking dish: Spread mixture evenly in a 9×13″ (23×33 cm) casserole dish.

  6. Top with cheese: Sprinkle remaining cheese on top.

  7. Bake for 30–35 minutes, until chicken is fully cooked and cheese is melted and bubbling.

  8. Let rest for 5 minutes before serving.

Notes

  • Can be made low-carb / keto by using full-fat sour cream and skipping rice or tortillas.

  • To reduce calories, replace sour cream with Greek yogurt.

  • You can use rotisserie chicken—just shorten baking to 20 minutes.

  • Works well as a meal prep dish; reheats beautifully.

Tips

  • Slice vegetables evenly so they cook uniformly.

  • Add a squeeze of lime juice after baking to brighten flavors.

  • For extra heat, mix in diced jalapeños or add cayenne.

  • For thicker sauce, add 4 oz softened cream cheese.

  • To avoid sogginess, drain canned tomatoes thoroughly.

Servings

Serves 6
(Approx. 1 generous cup per serving)

Estimated Nutritional Info (per serving)

(Values may vary depending on ingredients used)

  • Calories: ~360

  • Protein: ~34g

  • Carbs: ~11g

  • Fat: ~20g

  • Fiber: ~2g

  • Sugar: ~5g

Health Benefits

  • High in protein to support muscle health.

  • Bell peppers and onions provide vitamin C, antioxidants, and fiber.

  • Naturally gluten-free.

  • Can be low carb if served without rice or tortillas.

  • Balanced meal option with fats, protein, and veggies.

Serving Suggestions

  • Over rice, cauliflower rice, or quinoa

  • With tortillas for a fajita-style meal

  • On top of a salad

  • With black beans or corn

  • With avocado slices or guacamole

Q & A

Q: Can I make this ahead?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Q: Can it be frozen?

Yes. Freeze before or after baking for up to 3 months. Thaw overnight before reheating.

Q: Can I use chicken thighs?

Absolutely—they add extra juiciness and work perfectly.

Q: How spicy is it?

Mild to medium. Adjust cayenne or add jalapeños for more heat.

Q: What can I substitute for sour cream?

Greek yogurt, cream cheese, or a dairy-free alternative.

Q: Can I make it dairy-free?

Use dairy-free sour cream and dairy-free shredded cheese.

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