This post may contain affiliate links. Please see my disclosure policy
Zesty and satisfying chicken fajita casserole is an easy dinner recipe loaded with juicy chicken and rice, colorful sweet bell peppers, fajita seasoning, and lots of melty cheese!
This recipe puts a fun spin on chicken fajitas, baked into a gooey, cheesy Mexican casserole! If you love this dinner idea, try my taco casserole and fiesta chicken casserole, next.
Table of Contents
Instead of a skillet of sizzling fajitas, I love to serve up this bubbly, cheesy chicken fajita casserole on Mexican night! It’s an easy dinner recipe packed with cheesy, zesty Tex-Mex flavors and it couldn’t be easier to make. Simply mix up a mouthwatering combination of juicy chicken slices, colorful veggies, salsa, fajita seasoning, and rice, and bake everything in a casserole dish topped with plenty of melty cheese.
Why I Love This Chicken Fajita Casserole
- Bold flavors. We can’t get enough of the delicious Mexican-inspired flavors in this fajita casserole. Juicy, spicy chicken fajitas are baked with sour cream and salsa, with fluffy rice and heaps of shredded cheese. It’s too good!
- Under an hour. This chicken casserole is quick to prepare and bakes in under an hour. If I use leftover Instant Pot chicken fajitas, it cuts the prep time down even more.
- Great for families. I keep the spices in this casserole mild and kid-friendly, but it’s easy to adapt the spiciness to suit your family’s tastes. Either way, it’s perfect for feeding a hungry crowd. You can also freeze leftovers for later.
Casserole Ingredients
This fajita casserole is a comforting, satisfying casserole that’s jam-packed with flavor thanks to a few key ingredients. I’ll go over them with some notes here. Scroll down to the recipe card after the post for a printable ingredients list with measurements.
- Chicken – I like to use boneless, skinless chicken breasts or thighs when making fajitas since they’re easy to slice up thinly.
- Bell Peppers and Onions – Your classic fajita veggies. Feel free to use any colored bell peppers, also sliced up thin. I like to use a sweet red onion, but you can use yellow or white onion, too.
- Olive Oil – Or another cooking oil, for sautéeing.
- Fajita Seasoning – I almost always have a jar of homemade fajita seasoning in the pantry (yes, we make fajitas THAT often!). Otherwise, you can use your favorite store-bought blend. Taco seasoning also works well as a substitute since the spices are very similar.
- Cooked Rice – This can be any type of cooked rice you’d like. I’ll usually make some quick white rice in the Instant Pot, but you can use brown rice, wild rice, or even another grain, like quinoa. This fajita casserole is also a great way to use up leftover cilantro lime rice when I have it in the fridge.
- Sour Cream and Salsa – To make the filling flavorful and creamy. You can use your favorite jarred salsa from the store (mild or hot), or you can use a homemade recipe, like this restaurant-style salsa.
- Shredded Cheese – This can be cheddar cheese, Monterey Jack, or a shredded Mexican cheese blend. Freshly shredded cheese will melt more smoothly.
How to Make Chicken Fajita Casserole
Like some of my other favorite Tex-Mex casserole recipes (I’m looking at you, King Ranch chicken), this chicken fajita casserole recipe is super quick and perfect for beginner cooks. It’s also amazing to make on weeknights! Here are the steps. You’ll find the printable recipe in the recipe card below the post.
- Season the ingredients. Add your sliced chicken, peppers, and onions to a bowl. Toss everything with oil and fajita seasoning to coat.
- Sauté. Next, cook the chicken and veggies over high heat so that the chicken gets nice and seared. Once the veggies start to soften, set the pan aside.
- Put it all together. Mix up the sour cream, salsa, and rice. Stir in the chicken fajitas.
- Fill the pan. Pour the filling into a 13×9” casserole dish. Sprinkle shredded cheese generously over top.
- Bake. This chicken fajita casserole takes about 25-30 minutes to bake in a 350ºF oven. Once it’s hot and bubbling, it’s ready to serve!
Tips and Variation Ideas
- Don’t overcook. It’s fine if the chicken doesn’t cook all the way through in the skillet. The ingredients will continue to cook as the casserole bakes in the oven.
- Use leftover chicken. If you have leftover roast chicken or a rotisserie chicken in the fridge, this casserole is a wonderful way to use it. You can cut the boneless pieces of chicken into strips, or (even easier) shred it. In this case, there’s no need to sauté the meat with the veggies. Simply toss the cooked shredded chicken with the rest of the casserole ingredients before it goes into the baking dish.
- More add-ins. Stir in extra mix-ins, like canned or cooked black beans, pinto beans, and sweet corn. Be sure to drain and rinse any canned ingredients first.
- Different protein. Instead of chicken, make a steak fajita casserole with thin strips of sirloin or flank steak.
What to Serve With a Fajita Casserole
This chicken fajita casserole is perfect next to an appetizer of tortilla chips and guacamole or crock pot queso for dipping. Tortilla chips also work well for scooping up the casserole like a dip! I love adding sliced jalapeños and drizzling my casserole servings with enchilada sauce for a spicy kick.
Otherwise, pico de gallo makes a nice, refreshing topping (see more ideas below), or I’ll serve some crunchy Mexican coleslaw on the side. For dessert, my family loves these sopapilla cheesecake bars.
Topping Ideas
Pretty much any of our favorite taco toppings go great with this fajita casserole. It’s an easy way to add more substance and flavor to an already hearty meal! These are some of my go-to’s:
- Shredded lettuce and diced tomatoes
- Avocado or guacamole
- Extra sour cream or Mexican crema
- Salsa verde
- Fresh cilantro
Storing and Reheating Leftovers
- Refrigerate. Store any leftover chicken fajita casserole covered airtight in the fridge for up to 3-4 days.
- Reheat. Warm the casserole in the oven covered in foil, or you can reheat individual portions uncovered in the microwave. I love rolling up leftovers inside soft flour tortillas to make easy fajita wraps!
- Freeze. The baked fajita casserole freezes well. Wait until it’s completely cool, then double-wrap the casserole dish in plastic wrap or foil. Freeze for up to 3 months. Thaw the casserole in the fridge overnight, before reheating it in the oven.
More Mexican Casserole Recipes
Chicken Fajita Casserole
Ingredients
- 1 pound chicken, thinly sliced
- 2 bell peppers, thinly sliced
- 1 small red onion, thinly sliced
- 1 Tablespoon olive oil
- 1 Tablespoon fajita seasoning
- 3 cups cooked white rice
- 1 cup sour cream
- 1 cup salsa
- 2 cups shredded cheese
Instructions
- Preheat the oven to 350ºF.
- Toss together chicken, bell peppers, onion, oil and fajita seasoning until well combined.
- Heat in a large skillet over high heat, and cook for 6-7 minutes until the chicken is browned and the vegetables start to soften. They do not need to cook all the way through.
- In a large bowl mix together rice, sour cream and salsa until well blended. Add in chicken mixture and mix until combined.
- Pour into a 13×9 inch casserole dish and top with shredded cheese. Bake for 25-30 minutes until everything is cooked through and hot.
- Remove and serve immediately. Top with favorite taco toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
Love this one! I’ve made it a few times now and it’s always a hit! Thank you!