This Easy Chicken Fajita Casserole is packed with juicy chicken, colorful bell peppers, and tasty spices all layered with cheese. It’s a one-pan wonder that everyone will love!
Honestly, this dish feels like a fiesta without all the fuss. I love how simple it is to toss everything together. Plus, leftovers make for an awesome lunch the next day! 🌮
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star of this casserole. You can use rotisserie chicken for convenience or cooked leftovers. If you’re looking for a lighter option, diced turkey also works well.
Bell Peppers: Red and green bell peppers add color and crunch. For a sweeter taste, you might try yellow or orange peppers. If you’re sensitive to nightshades, zucchini or mushrooms could be great substitutes.
Sour Cream and Cream Cheese: These provide creaminess. If you’re dairy-free, consider using coconut cream and a dairy-free cream cheese alternative. Greek yogurt is a lower-fat option that will still add tanginess.
Diced Tomatoes with Green Chilies: These add flavor and heat. If you can’t find them, regular diced tomatoes with a pinch of cayenne can work. Opting for plain diced tomatoes reduces spice for a milder dish.
How Do I Ensure My Casserole Comes Out Perfectly Creamy?
The key to a creamy texture is blending the sour cream and cream cheese well. Here’s how to do it:
- Let your cream cheese come to room temperature to soften before mixing. This helps it blend smoothly.
- Mix the sour cream and cream cheese together first before adding other ingredients to achieve a uniform creaminess.
- Adjust the levels of sour cream and cheese based on your preference—if you love a cheesier casserole, feel free to add more!
After baking, let the casserole rest for a few minutes. This makes it easier to serve and helps everything set nicely. Enjoy your creamy chicken fajita experience!
Easy Chicken Fajita Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1 each red bell pepper, diced
- 1 each green bell pepper, diced
- 1 cup diced onions
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup sour cream
- 8 oz cream cheese, softened
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: chopped fresh cilantro for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 25-30 minutes of cooking time. In total, you’ll need roughly 45 minutes from start to finish. That’s just enough time to get everything together and enjoy a warm, comforting dinner with your family!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, take a 9×13 inch baking dish and lightly grease it with cooking spray or butter. This will help prevent sticking later on.
2. Mix the Main Ingredients:
In a large mixing bowl, combine the shredded cooked chicken, diced red and green bell peppers, diced onions, and drained tomatoes with green chilies. Give them a good stir to mix everything well together.
3. Create the Creamy Base:
Next, add the sour cream and softened cream cheese to the bowl. Mix thoroughly until you have a creamy and smooth consistency. You want all the ingredients to come together nicely!
4. Season It Up:
Now it’s time to add the spices! Stir in the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Make sure everything is evenly incorporated so you get a burst of flavor in every bite.
5. Add the Cheese:
Fold in around 1 1/2 cups of shredded Mexican blend cheese, but keep some aside for the topping. This will add extra cheesiness to your casserole!
6. Spread and Top:
Transfer the mixture into your prepared baking dish and spread it out evenly. Top it off with the remaining cheese to create a delicious, gooey layer on top.
7. Bake to Perfection:
Place the dish in your preheated oven and bake uncovered for 25-30 minutes. You’ll know it’s ready when the casserole is hot and the cheese is melted and bubbly.
8. Final Touch:
Take the casserole out of the oven and let it cool for a few minutes. This will make it easier to serve. If you’d like, sprinkle chopped fresh cilantro on top for that extra flair!
9. Serve and Enjoy:
Serve your warm Chicken Fajita Casserole with tortilla chips, rice, or wrap it in warm tortillas for a delightful meal. Enjoy the comfort and flavor in every bite!
This casserole brings the flavors of chicken fajitas in a creamy, cheesy baked dish perfect for a quick and comforting dinner!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly. Just shred it and you’ll save time on cooking. If you’re using raw chicken, make sure to cook it thoroughly before adding it to the casserole.
What If I Don’t Have Certain Vegetables?
No problem! You can substitute or omit any veggies. For instance, zucchini, corn, or even canned black beans can be great additions. Just make sure to keep the total volume similar to avoid affecting the texture of the casserole.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with foil. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or oven until it’s warmed through. Adding a splash of cream or milk can help return some creaminess if it thickens up.
