This creamy, cheesy fajita chicken casserole combines classic fajita flavors—seasoned chicken, peppers, onions, and melted cheese—into an easy baked dinner. It’s great for meal prep and can be made low-carb, keto-friendly, or lighter depending on ingredients.
Servings
6 servings
Prep Time
20 minutes
Cook Time
35–40 minutes
Ingredients
Chicken & Vegetables
- 2 lbs boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 bell peppers (mixed colors), sliced
- 3 cloves garlic, minced
Fajita Seasoning
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Creamy Sauce
- 4 oz cream cheese, softened
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- 1 tbsp lime juice
Cheese
- 2 cups shredded Mexican blend cheese
- ¼ cup Parmesan cheese (optional for extra browning)
Optional Add-Ins
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- jalapeños
- chopped cilantro
Equipment
- Large skillet
- 9×13-inch casserole dish
- Mixing bowls
Step 1: Preheat Oven
Preheat oven to:
- 375°F (190°C)
Grease casserole dish lightly.
Step 2: Cook Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces and half the fajita seasoning.
Cook:
- 5–7 minutes until lightly browned.
Chicken does not need to be fully cooked yet.
Remove and set aside.
Step 3: Sauté Vegetables
In the same skillet add:
- onions
- bell peppers
Cook:
- 5–6 minutes until slightly softened but still colorful.
Add garlic and remaining seasoning.
Cook:
- 30 seconds more.
Step 4: Make Creamy Fajita Mixture
In a large bowl combine:
- cream cheese
- sour cream
- salsa
- lime juice
Mix until smooth.
Add:
- cooked chicken
- peppers
- onions
- optional beans/corn/rice
Stir well.
Step 5: Assemble the Casserole
Transfer mixture into baking dish.
Top with:
- shredded cheese
- Parmesan if using
Step 6: Bake
Bake uncovered:
- 25–30 minutes
Cheese should be:
- melted
- bubbling
- lightly golden
For extra browning:
- broil 1–2 minutes.
Step 7: Garnish & Serve
Top with:
- cilantro
- sliced jalapeños
- avocado
- lime wedges
Serve with:
- tortillas
- tortilla chips
- rice
- salad
- cauliflower rice
Flavor Tips
Best Chicken Choice
- Chicken thighs = juicier
- Chicken breast = leaner
Avoid Watery Casserole
Peppers release moisture.
To reduce excess liquid:
- sauté vegetables first
- avoid overloading salsa
Extra Smoky Flavor
Add:
- smoked paprika
- fire-roasted salsa
- roasted poblanos
Variations
Low-Carb/Keto
Skip:
- rice
- beans
- corn
Serve with cauliflower rice.
High-Protein Version
Add:
- extra chicken
- cottage cheese mixed into sauce
- reduced-fat cheese
Spicy Version
Use:
- hot salsa
- chipotle powder
- diced jalapeños
Storage & Meal Prep
Refrigerator
Store covered:
- up to 4 days
Freezer
Freeze before or after baking:
- up to 2 months
Reheating
Oven
- 350°F (175°C)
- 15–20 minutes
Microwave
- 1–2 minutes per serving
Approximate Nutrition (Per Serving)
Without rice:
- Calories: 360–450
- Protein: 30–36g
- Carbs: 8–12g
- Fat: 22–28g
