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
Scale
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.
