Name: Chicken Fajita Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked chicken breast, shredded; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small onion, thinly sliced; 1 (10 oz) can diced tomatoes with green chilies, drained; 1 (8 oz) package cream cheese, softened; 1/2 cup sour cream; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded Mexican blend cheese; 1/4 cup chopped fresh cilantro (optional)

Cheesy Baked Chicken Fajita Casserole with Bell Peppers and Bold Tex-Mex Flavor

I love turning classic fajitas into something warm, cheesy, and oven-baked, and this Chicken Fajita Casserole is exactly that. It brings together tender shredded chicken, colorful bell peppers, creamy cheese, and bold Tex-Mex spices in one comforting dish. I get all the flavors I crave from fajitas, but in a simple, family-style casserole that is perfect for busy weeknights.

Why You’ll Love This Recipe

I love how easy this casserole is to prepare, especially when I have leftover cooked chicken on hand. Everything comes together in one dish, which makes cleanup simple and stress-free.

I enjoy the balance of creamy and savory flavors. The cream cheese and sour cream make the filling rich and smooth, while the chili powder, cumin, and paprika add that bold Tex-Mex taste I crave.

Also I appreciate how versatile this recipe is. I can serve it on its own for a low-carb meal, spoon it into tortillas, or pair it with rice or a fresh salad. It works beautifully for meal prep, and I find that it reheats very well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken breast, shredded

1 tablespoon olive oil

1 red bell pepper, sliced

1(10 oz) can diced tomatoes with green chilies, drained

1(8 oz) package cream cheese, softened

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1/2 cup sour cream

1 small onion, thinly sliced

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups shredded Mexican blend cheese

1/4 cup chopped fresh cilantro (optional)

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

In a large skillet, I heat the olive oil over medium heat. I add the sliced bell peppers and onion, then sauté them for about 5 to 7 minutes until they are slightly tender but still have a bit of crispness.

In a large mixing bowl, I combine the softened cream cheese and sour cream until the mixture is smooth and creamy. I stir in the chili powder, cumin, paprika, garlic powder, salt, and black pepper to evenly distribute the spices.

Next, I fold in the shredded chicken, drained diced tomatoes with green chilies, and the sautéed vegetables. I mix everything together until well combined.

Then I spread the mixture evenly into the prepared baking dish and sprinkle the shredded Mexican blend cheese over the top.

I bake the casserole uncovered for 20 to 25 minutes, until it is hot and bubbly and the cheese is fully melted. After removing it from the oven, I let it rest for about 5 minutes before serving. If I want a fresh finish, I sprinkle chopped cilantro on top.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Each serving contains approximately 420 kcal.

Variations

I sometimes like to add sliced mushrooms or zucchini for extra vegetables and texture. If I want more heat, I mix in diced jalapeños or use a spicier chili powder.

For a lighter version, I use reduced-fat cream cheese and sour cream. When I want to make it even heartier, I stir in cooked rice or black beans before baking.

If I am serving guests who enjoy extra cheese, I add a layer of shredded cheese in the middle as well as on top.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I place portions in freezer-safe containers and freeze them for up to 2 months.

When reheating from the refrigerator, I warm individual portions in the microwave for 1 to 2 minutes, stirring halfway through if needed. If I am reheating a larger portion, I cover it with foil and warm it in a 350°F oven until heated through.

If reheating from frozen, I prefer to thaw it overnight in the refrigerator before warming for the best texture.

Related Recipes:

Fajita Chicken Casserole

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, I often use rotisserie chicken when I want to save time. I simply shred it and measure out about 3 cups for the recipe.

Can I make this casserole ahead of time?

I like assembling the casserole a day in advance and storing it covered in the refrigerator. When I am ready to bake, I let it sit at room temperature for about 20 minutes before placing it in the oven.

Is this recipe low carb?

Yes, this casserole is naturally low in carbohydrates since it does not include pasta or rice. I enjoy serving it on its own or with a low-carb side dish.

Can I freeze this casserole before baking?

I can assemble the casserole, cover it tightly, and freeze it unbaked. When I am ready to cook it, I thaw it in the refrigerator overnight and bake as directed.

What can I serve with Chicken Fajita Casserole?

I like serving it with warm tortillas, cauliflower rice, a simple green salad, or sliced avocado for a complete meal.

Conclusion

I love how this Chicken Fajita Casserole transforms classic fajita flavors into a creamy, cheesy, oven-baked dish that is both comforting and practical. It is easy to prepare, packed with bold seasoning, and perfect for weeknight dinners or meal prep. Whenever I want something satisfying with minimal effort, this casserole is one of my favorite go-to recipes.

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