Fajita Chicken Casserole

If you love fajitas but want the ease of a baked dish, this Fajita Chicken Casserole is the answer. Imagine tender, juicy chicken strips tossed with vibrant bell peppers, onions, and fajita seasoning, then layered with gooey melted cheese and baked to golden perfection. It’s smoky, cheesy, colorful, and bursting with Tex-Mex flavor. Best of all, it’s quick to assemble and makes a fantastic family dinner or potluck dish.

This casserole delivers everything you love about sizzling skillet fajitas—without the mess of multiple pans. Serve it with rice, tortillas, or even on its own as a low-carb option.

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🛒 Ingredients

For the Base:

• 2 tbsp olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper (optional, for extra color), sliced

• 1 large onion, thinly sliced

• 3 garlic cloves, minced

For the Chicken:

• 2 large chicken breasts (or thighs), cooked and shredded (rotisserie chicken works too)

• 2 tbsp fajita seasoning (store-bought or homemade: chili powder, cumin, paprika, oregano, salt, pepper)

• Juice of 1 lime

• 1 tsp smoked paprika (optional for deeper flavor)

For the Topping:

• 1 ½ cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese (or mozzarella)

• Fresh cilantro, chopped (for garnish)

• Diced fresh tomatoes (optional for freshness)

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👩‍🍳 Instructions

1. Preheat Oven – Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Veggies – In a skillet, heat olive oil over medium heat. Add onions and bell peppers, sauté until slightly softened (about 5–7 minutes). Add garlic and cook for 1 minute more.

3. Season the Chicken – In a large mixing bowl, combine shredded chicken, fajita seasoning, lime juice, and smoked paprika. Mix until well coated.

4. Assemble the Casserole –

   • Layer half the sautéed peppers and onions at the bottom of the baking dish.

   • Add the seasoned chicken evenly on top.

   • Add the remaining veggies over the chicken.

   • Sprinkle cheese generously over the top.

5. Bake – Place the dish in the oven and bake uncovered for 20 minutes, or until the cheese is melted and bubbly with golden edges.

6. Garnish & Serve – Remove from the oven, let it rest for 5 minutes, then garnish with chopped cilantro and fresh diced tomatoes.

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🍴 Serving Suggestions

• Serve with warm tortillas for DIY fajita wraps.

• Pair with Mexican rice or cilantro-lime rice.

• For a lighter option, serve with a side of salad or wrap it in lettuce leaves.

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🌟 Tips & Variations

• Spicy Kick – Add jalapeños or a drizzle of hot sauce before baking.

• Low-Carb/Keto – Skip tortillas and serve over cauliflower rice.

• Extra Creaminess – Mix in a little cream cheese or sour cream before layering.

• Protein Swap – Substitute chicken with shrimp, beef strips, or turkey.

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❓ Related Questions

Q: Can I make this casserole ahead of time?
👉 Yes! Assemble everything (except the cheese topping), cover, and refrigerate up to 24 hours. Add cheese before baking.

Q: Can I freeze it?
👉 Absolutely. Bake, cool completely, then freeze in portions. Reheat in the oven covered with foil.

Q: What if I don’t have fajita seasoning?
👉 Mix chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper for a homemade blend.

Q: How do I make it creamier?
👉 Add ½ cup sour cream or cream cheese before layering for a richer texture.

Q: Is this casserole healthy?
👉 It’s high in protein, packed with veggies, and can be made lighter by reducing cheese or using low-fat cheese.