Description
Chicken Fajita Casserole is an easy, flavorful one-pan Tex-Mex meal that combines marinated chicken strips, colorful bell peppers, and melted cheese baked to perfection. Infused with a homemade fajita seasoning, this casserole offers the bold, smoky tastes of traditional fajitas with the convenience of oven-baking. Perfect for busy weeknights, meal prepping, or entertaining, it’s a crowd-pleaser that can be customized with additional veggies, spice levels, and serving styles.
Ingredients
Scale
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 3 large bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 10 oz diced tomatoes with green chilies, drained
- 2 tbsp olive oil
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Homemade Fajita Seasoning
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 baking dish with olive oil or cooking spray to prevent sticking.
- Season the Chicken: In a large bowl, toss the chicken strips with 2 tablespoons olive oil, the juice of one lime, and the homemade fajita seasoning mix. Let the chicken marinate for at least 10–15 minutes to allow flavors to meld.
- Combine the Veggies: Add the sliced bell peppers and onions to the bowl with the chicken and toss everything together until evenly coated with the marinade and seasonings.
- Layer in the Baking Dish: Spread half of the chicken and vegetable mixture evenly in the prepared baking dish. Sprinkle half of the drained diced tomatoes with green chilies over the chicken and veggies, then top with 1 cup of shredded cheese. Repeat this layering with the remaining chicken and veggies, tomatoes, and cheese.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes until the cheese is melted, bubbly, and golden brown.
- Optional Broil for Browning: For an extra caramelized crust, broil the casserole on high for 2–3 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro and serve with warm tortillas or over rice. Add lime wedges, sour cream, avocado, or salsa as desired for serving.
Notes
- For best flavor, marinate the chicken with the fajita seasoning at least 30 minutes or overnight.
- You can prepare the casserole assembly up to 24 hours ahead and refrigerate before baking.
- Freeze assembled but unbaked casserole for up to 3 months; thaw overnight before baking.
- Customize heat level by adjusting cayenne pepper or adding jalapeños.
- Substitute chicken with turkey strips, shrimp (add during last 10 minutes of baking), ground beef (brown first), or tofu for vegetarian adaptations.
- Try mix cheeses like mozzarella, pepper jack, and cheddar for richer flavor and melt.
- Incorporate add-ins like black beans, roasted corn, or cooked rice for extra texture and nutrition.
- Serve with warm tortillas, rice, or cauliflower rice for a low-carb option.
- Leftovers reheat well and make great meal prep lunches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Chicken Fajita Casserole, Tex-Mex, baked fajitas, easy dinner, casserole recipe, fajita seasoning, meal prep, one-pan meal, chicken dinner
