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Fajita Chicken Casserole: A Flavor-Packed, One-Pan Wonder
Looking for a weeknight dinner that’s as satisfying as it is simple? Meet your new favorite dish: Fajita Chicken Casserole. This recipe brings all the bold, smoky flavors of classic chicken fajitas—think sizzling peppers, tender chicken, and zesty spices—together in a cozy, cheesy baked casserole. It’s low on prep, high on flavor, and sure to become a regular in your dinner rotation.
Why You’ll Love It
This casserole is a perfect mash-up of convenience and comfort food. It skips the stovetop skillet and instead bakes everything in one dish, making cleanup a breeze. Plus, it’s naturally low-carb and can be easily adapted to suit keto, gluten-free, or dairy-free diets.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Optional: chopped cilantro, sliced jalapeños, lime wedges for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss sliced bell peppers and onion with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Spread the cooked chicken evenly in the baking dish. Layer the seasoned vegetables on top.
- Mix sour cream with half of the shredded cheese and spread it over the chicken and vegetables.
- Top with remaining cheese and bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
