If you love the vibrant flavors of Tex-Mex but want a comforting, hearty meal to enjoy any night of the week, this Chicken Fajita Casserole Recipe will quickly become your new go-to. Packed with tender, seasoned chicken, sautéed onions and bell peppers, and creamy layers of cheese and tangy tomatoes, every bite bursts with deliciousness. The easy layering of corn tortillas and cheesy mixtures creates a warm, scrumptious dish that’s perfect for sharing with family or friends. Trust me, once you try this recipe, it will feel like a fiesta every time you sit down to eat.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in building up that classic fajita flavor in a cozy casserole form. From the juicy chicken to the melty cheese, every item adds a touch of taste, texture, or sunshine-hued color that makes this dish truly special.
- 1.5 lbs boneless, skinless chicken breasts: Cut into bite-sized pieces for easy layering and a juicy, tender bite.
- 1 large onion: Sliced to soften and caramelize, adding sweetness and depth.
- 2 bell peppers (any color): Sliced for vibrant crunch and subtle smokiness.
- 1 (1 ounce) package fajita seasoning: Packed with the perfect blend of spices to infuse the chicken and veggies.
- 1 tablespoon olive oil: Essential for sautéing and bringing everything together.
- 1 (10.75 ounce) can condensed cream of chicken soup: Adds rich creaminess that binds the casserole beautifully.
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained: A zesty kick that livens up the dish.
- 1 cup sour cream: Gives the casserole a smooth tang and creaminess.
- 1 cup shredded cheddar cheese: Adds sharp flavor and melty goodness.
- 1 cup shredded Monterey Jack cheese: For the perfect mild, gooey cheese stretch.
- 1 (8 ounce) package cream cheese, softened: Smooths out the mixture with velvety richness.
- 12 (6-inch) corn tortillas: The foundation layers that soak up all the delicious flavors.
- Optional toppings (salsa, guacamole, extra sour cream, chopped cilantro): To elevate each serving with fresh bursts of flavor and color.
How to Make Chicken Fajita Casserole Recipe
Step 1: Prepare Chicken and Vegetables
Begin by tossing the chicken pieces with the fajita seasoning in a large bowl, ensuring every bite will be fragrant and spicy. Heat olive oil in a skillet over medium-high heat, then cook the chicken until it’s perfectly cooked through, usually around 5 to 7 minutes. Set the chicken aside and in the same skillet, sauté the onions and bell peppers until they soften and start to caramelize, about 8 to 10 minutes. This step brings out their natural sweetness and gives the dish a savory base. Return the chicken to the pan and stir everything to combine before removing from heat.
Step 2: Make the Cream Cheese Mixture
Next, grab a large bowl and whisk together the softened cream cheese, condensed cream of chicken soup, diced tomatoes and green chilies (don’t drain!), and sour cream. Use an electric mixer to beat the mixture until it’s smooth and creamy — this luscious blend adds moisture and flavor that makes this casserole a total crowd-pleaser. Stir in half of the shredded cheddar and Monterey Jack cheeses for that cheesy goodness spread throughout.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking. Start by spreading a thin layer of the cream cheese mixture on the bottom—this helps the tortillas stick and add flavor right from the start. Layer four corn tortillas over this base, overlapping slightly. Then spread half of the chicken and veggie mixture evenly on top, followed by another layer of the creamy cheese mixture. Repeat with four more tortillas, the remaining chicken and vegetables, and the rest of the cream cheese spread. Finish by placing the last four tortillas on top and sprinkling the remaining shredded cheeses over everything.
Step 4: Bake the Casserole
Cover the dish with aluminum foil and bake for 25 minutes to heat through and melt the cheeses. Then, remove the foil and bake an additional 10 to 15 minutes until the top is bubbly and lightly golden brown. Let the casserole rest for 10 to 15 minutes after baking—this helps it set for easier slicing and serving.
Step 5: Serve and Enjoy
Cut the casserole into squares and serve warm. This is the moment to add any optional garnishes you love. Whether it’s a dollop of guacamole or a sprinkle of fresh cilantro, those extras bring a whole new level of freshness and zing.
How to Serve Chicken Fajita Casserole Recipe
Garnishes
The magic of this Chicken Fajita Casserole Recipe doesn’t end with baking. Adding garnishes like fresh chopped cilantro, dollops of sour cream, salsa, or creamy guacamole brightens the dish and balances the rich, cheesy layers perfectly. These toppings also introduce contrasting textures and colors that make every serving feel special.
Side Dishes
Keep it simple with a crisp green salad or a side of Mexican rice to round out the meal without stealing the spotlight. Black beans or a corn and avocado salad also pair beautifully, offering refreshing, wholesome complements that add to the overall fiesta on your plate.
Creative Ways to Present
For gatherings, serve this casserole family-style so everyone can scoop out their favorite portions. Alternatively, transform leftovers into fajita-inspired tacos by scooping warmed casserole onto tortillas and topping with salsa and cilantro. You can also garnish individual plates with lime wedges to add a zesty twist that keeps guests coming back for more.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This casserole holds its flavor and texture well, making it a perfect next-day meal that tastes just as inviting as when it came out of the oven.
Freezing
This Chicken Fajita Casserole Recipe is freezer-friendly! Assemble the casserole but do not bake, cover it tightly with foil and plastic wrap, and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before baking as directed. This is a wonderful way to prep meals ahead of time for busy nights.
Reheating
To reheat, cover the casserole with foil and warm in a preheated 350°F oven for about 20 minutes or until heated through. For individual portions, microwaving works well—just add a splash of water to keep it moist and cover loosely to heat evenly without drying out.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas can be used if you prefer a softer texture or if corn tortillas are not available. Just keep in mind that corn tortillas provide that authentic slight chew and flavor that balances the creamy layers perfectly.
Is it possible to make this casserole vegetarian?
Yes, simply swap the chicken for sautéed mushrooms, zucchini, or a plant-based protein to keep the fajita flavors alive. Use vegetable soup instead of cream of chicken soup to make it fully vegetarian-friendly.
How spicy is the casserole?
The heat level depends mainly on the fajita seasoning and the diced tomatoes with green chilies. If you want to tone down the spice, opt for mild seasoning blends and mild diced tomatoes, or adjust with extra sour cream and guacamole which help mellow spiciness.
Can I prepare this recipe ahead and bake later?
Definitely! Assemble the casserole and store it in the refrigerator for up to 24 hours before baking it. This makes it a perfect dish to prepare the night before and bake fresh on mealtime.
What alcohol pairs well with Chicken Fajita Casserole Recipe?
A crisp, citrusy white wine like Sauvignon Blanc or a cold Mexican lager pairs beautifully with the spice and creaminess of the casserole, enhancing the overall dining experience.
Final Thoughts
This Chicken Fajita Casserole Recipe is a true winner if you want a satisfying, flavorful dish that’s easy to prepare and perfect for feeding a crowd or meal prepping. It captures everything that makes fajitas a family favorite, wrapped up in a cheesy, creamy casserole that just feels like a warm hug in a dish. I can’t wait for you to try it and see how it quickly earns a place in your recipe rotation!
Print
Chicken Fajita Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Chicken Fajita Casserole is an easy and flavorful weeknight meal combining seasoned chicken, sautéed onions and bell peppers, creamy cheese layers, and corn tortillas baked to perfection. It offers the classic fajita flavors in a hearty, cheesy casserole form that serves 12 and makes for great leftovers.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 1 (8 ounce) package cream cheese, softened
Additional Ingredients
- 12 (6-inch) corn tortillas
Optional Toppings
- Salsa
- Guacamole
- Extra sour cream
- Chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, toss the bite-sized chicken pieces with the fajita seasoning to coat evenly. Heat olive oil in a large skillet over medium-high heat, then add the chicken and cook until fully cooked and no longer pink inside, about 5 to 7 minutes. Remove chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers and cook over medium heat until they soften and begin to caramelize, about 8 to 10 minutes. Return the cooked chicken to the skillet, stir to combine with the vegetables, then remove from heat.
- Make Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes with green chilies, and sour cream. Use an electric mixer to beat the mixture until smooth and creamy. Stir in half of the shredded cheddar and half of the shredded Monterey Jack cheeses into this mixture.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture on the bottom of the dish. Arrange 4 corn tortillas over the cream cheese layer, slightly overlapping. Spread half of the chicken and vegetable mixture evenly over the tortillas. Then, spread half of the remaining cream cheese mixture on top of the chicken layer. Repeat the layering process: add 4 more tortillas, the remaining chicken mixture, and then the remaining cream cheese mixture. Finish by topping with the last 4 tortillas. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the very top.
- Bake Casserole: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese on top is melted, bubbly, and lightly golden brown. Once baked, allow the casserole to rest for 10 to 15 minutes to set before serving.
- Serve: Cut the casserole into squares and serve warm. Garnish with your choice of optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro for added flavor and freshness.
Notes
- Use freshly sliced bell peppers and onions for the best flavor and texture.
- If you prefer spicier casseroles, add extra chopped green chilies or a pinch of cayenne pepper to the cream cheese mixture.
- This dish can be assembled a day ahead and refrigerated before baking to save time on busy nights.
- For a dairy-free version, substitute dairy cheese and sour cream with plant-based alternatives.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
