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.

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Servings

6 servings

Prep Time

20 minutes

Cook Time

35–40 minutes

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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)

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Creamy Sauce

• 4 oz cream cheese, softened
• ½ cup sour cream or Greek yogurt
• ½ cup salsa
• 1 tbsp lime juice

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Cheese

• 2 cups shredded Mexican blend cheese
• ¼ cup Parmesan cheese (optional for extra browning)

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Optional Add-Ins

• 1 cup cooked rice
• 1 can black beans, drained
• 1 cup corn
• jalapeños
• chopped cilantro

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Equipment

• Large skillet
• 9×13-inch casserole dish
• Mixing bowls

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Step 1: Preheat Oven

Preheat oven to:

• 375°F (190°C)

Grease casserole dish lightly.

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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.

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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.

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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.

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Step 5: Assemble the Casserole

Transfer mixture into baking dish.

Top with:

• shredded cheese
• Parmesan if using

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Step 6: Bake

Bake uncovered:

• 25–30 minutes

Cheese should be:

• melted
• bubbling
• lightly golden

For extra browning:

• broil 1–2 minutes.

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Step 7: Garnish & Serve

Top with:

• cilantro
• sliced jalapeños
• avocado
• lime wedges

Serve with:

• tortillas
• tortilla chips
• rice
• salad
• cauliflower rice

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Flavor Tips

Best Chicken Choice

• Chicken thighs = juicier
• Chicken breast = leaner

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Avoid Watery Casserole

Peppers release moisture.

To reduce excess liquid:

• sauté vegetables first
• avoid overloading salsa

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Extra Smoky Flavor

Add:

• smoked paprika
• fire-roasted salsa
• roasted poblanos

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Variations

Low-Carb/Keto

Skip:

• rice
• beans
• corn

Serve with cauliflower rice.

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High-Protein Version

Add:

• extra chicken
• cottage cheese mixed into sauce
• reduced-fat cheese

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Spicy Version

Use:

• hot salsa
• chipotle powder
• diced jalapeños

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Storage & Meal Prep

Refrigerator

Store covered:

• up to 4 days

Freezer

Freeze before or after baking:

• up to 2 months

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Reheating

Oven

• 350°F (175°C)
• 15–20 minutes

Microwave

• 1–2 minutes per serving

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Approximate Nutrition (Per Serving)

Without rice:

• Calories: 360–450
• Protein: 30–36g
• Carbs: 8–12g
• Fat: 22–28g