Fajita Chicken Casserole: Zesty, Creamy & Easy One-Pan Dinner

There’s something magical about a bubbling, cheesy casserole coming out of the oven — and this Fajita Chicken Casserole is no exception. It has all the bold, smoky flavors of sizzling fajitas — juicy chicken, tender bell peppers, onions, and warm spices — but baked together in one creamy, melty dish that’s pure comfort food.

The first time I made this, I had leftover fajita ingredients and half a block of cream cheese. Instead of wrapping everything in tortillas, I tossed it all in a baking dish, added a handful of cheese, and hoped for the best. One bite later, I knew it was a keeper. Now it’s a staple alongside my Million Dollar Soup and Poor Man’s Husband Casserole whenever we’re craving a cozy weeknight dinner.

Fajita Chicken Casserole

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All the bold, smoky flavors of fajitas baked into one creamy, cheesy casserole. This easy weeknight dinner is hearty, low-carb, and loaded with juicy chicken, tender peppers, and melty cheese.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main

Cuisine: Mexican-Inspired, Tex-Mex

Ingredients Equipment Method Notes

Ingredients

  

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• 3 cups cooked shredded chicken
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 can (10 oz) diced tomatoes with green chilies (Rotel)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded cheddar or Mexican blend cheese

Equipment

• Large skillet For sautéing peppers and onions
• Large bowl To mix the creamy base and fillings
• 9×13-inch baking dish For assembling the casserole
• oven For baking the casserole

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add sliced peppers and onions and cook for 5–7 minutes until softened and slightly charred. Remove from heat.
3. In a large bowl, mix cream cheese, sour cream, chili powder, cumin, paprika, garlic powder, salt, and pepper until smooth.
4. Add shredded chicken, sautéed veggies, and diced tomatoes to the creamy base. Stir until fully coated.
5. Spread mixture in prepared dish, top with shredded cheese, and bake uncovered for 25–30 minutes until bubbly and golden.
6. Let cool slightly, then garnish with cilantro, jalapeños, or sour cream. Serve with chips, rice, or your favorite side.

Notes

Use rotisserie chicken to save time. Adjust spice levels by adding jalapeños or chipotle. Substitute Greek yogurt for a lighter version. Great for meal prep and freezer-friendly.

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Why You’ll Love Fajita Chicken Casserole

This Fajita Chicken Casserole has all the flavor of fajitas without the fuss. No need to stand at the stove — everything bakes together until perfectly tender and cheesy. It’s ideal for busy nights, potlucks, or even meal prep since it reheats beautifully. Plus, it’s naturally low-carb and full of protein, so it’s satisfying and wholesome at the same time.

If you love flavorful, easy dinners like my Cheesy Taco Sticks or One-Pan Chicken Gallaba Skillet, this casserole will earn a permanent spot in your rotation.

Ingredients You’ll Need

For the Casserole:

• 3 cups cooked shredded chicken (rotisserie works great)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups shredded cheddar or Mexican blend cheese

Optional Toppings:

• Chopped cilantro
• Sliced jalapeños
• Sour cream or salsa for serving

This casserole uses simple ingredients, much like my Cottage Cheese Beef Noodle Bake — proof that a few basic things can come together to create something special.

How to Make Fajita Chicken Casserole

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.

Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the sliced peppers and onions, cooking for 5–7 minutes until softened and slightly charred. Remove from heat.

Step 3: Mix the Creamy Base
In a large bowl, mix softened cream cheese, sour cream, chili powder, cumin, paprika, garlic powder, salt, and pepper until smooth.

Step 4: Combine Everything
Add the shredded chicken, sautéed vegetables, and diced tomatoes to the bowl. Stir well until everything is coated in the creamy mixture.

Step 5: Assemble and Bake
Spread the mixture evenly in the prepared baking dish. Top with shredded cheese and bake uncovered for 25–30 minutes, or until hot and bubbly with golden edges.

Step 6: Garnish and Serve
Let it cool for a few minutes before serving. Top with cilantro, jalapeños, or a dollop of sour cream. Serve with tortilla chips, rice, or a side of Zucchini Chickpea Stir Fry.

Just like my Cheesy Tortilla Quiche, this dish proves that baked comfort food can be both flavorful and effortless.

Tips for Perfect Fajita Chicken Casserole

• Use rotisserie chicken: It saves time and adds rich flavor.
• Don’t skip the sauté: Softening the peppers and onions builds that classic fajita taste.
• Add spice to taste: A pinch of cayenne or jalapeños can turn up the heat.
• Make it creamy or lighter: Use Greek yogurt instead of sour cream for a healthier twist.

Like my Cottage Cheese and Veggie Bake, this casserole gives you that creamy, homey goodness without the heavy prep.

Flavor Variations

1. Tex-Mex Style: Add black beans and corn before baking.
2. Low-Carb Version: Skip the beans and serve over cauliflower rice.
3. Extra Spicy: Add chipotle powder or diced jalapeños to the mix.
4. Cheesy Supreme: Mix in a handful of mozzarella for extra meltiness.

This recipe is as flexible as my Cheesy Veggie Quinoa Casserole: use it as a base and make it your own every time.

How to Store and Reheat

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze before baking for best results. Thaw overnight in the fridge before reheating.
Reheating: Bake at 350°F until heated through, or microwave individual servings.

It reheats beautifully, much like my Poor Man’s Husband Casserole, making it perfect for meal prep.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.

2. Can I freeze Fajita Chicken Casserole?
Absolutely. Assemble, wrap tightly, and freeze for up to 3 months.

3. Can I use fresh chicken instead of cooked?
Yes — just cook diced chicken in olive oil and fajita seasoning before adding.

4. What should I serve with it?
It’s great with rice, tortilla chips, or a side of Christmas Bread Recipe.

The Final Bite

This Fajita Chicken Casserole is everything you love about fajitas — smoky, cheesy, and full of bold flavor — baked into one creamy, satisfying dish. It’s perfect for busy weeknights, family dinners, or when you need something cozy and delicious on the table fast.

Serve it fresh from the oven with a sprinkle of cilantro and watch it disappear. Like all my favorite comfort meals, it’s simple, hearty, and made for sharing.