Description
A creamy, cheesy, and flavorful Fajita Chicken Casserole packed with tender chicken, bell peppers, onions, and bold Tex-Mex spices. This easy one-pan dinner is perfect for busy weeknights or meal prep.
Ingredients
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (1 oz) packet fajita seasoning (or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat and sauté sliced onions and bell peppers for 5–7 minutes until softened.
- In a large bowl, combine shredded chicken, sautéed peppers and onions, cream cheese, sour cream, fajita seasoning, half of the cheddar cheese, and half of the Monterey Jack cheese. Mix until evenly combined.
- Spread the mixture evenly into a greased 9×13-inch baking dish.
- Top with the remaining shredded cheeses.
- Bake uncovered for 20–25 minutes, until hot and bubbly with melted golden cheese on top.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- For a low-carb version, serve with cauliflower rice or on a bed of lettuce.
- Use pre-cooked rotisserie chicken for a quick prep option.
- Can be made ahead and stored in the fridge for up to 3 days before baking.
- Spice it up by adding jalapeños or extra fajita seasoning.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex