This Easy Chicken Fajita Casserole is a tasty dish packed with chicken, colorful peppers, and ooey-gooey cheese. It’s like a fiesta in a pan that the whole family will love!
You can throw it together quickly, and the best part? Leftovers taste even better the next day! I often add extra toppings like avocado—because who doesn’t love a little extra green?
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is essential for this dish. I love using rotisserie chicken for its convenience, but you can also use leftover chicken or boil your own. If you’re vegetarian, try using chickpeas or tofu instead!
Bell Peppers: Red and green bell peppers add color and crunch. Plus, you can swap them for yellow or orange peppers for a sweeter flavor. Don’t have any? Zucchini is a nice substitute too!
Onion: A diced onion brings lots of flavor. I usually use yellow onion for its sweetness, but you can substitute with shallots or green onions if that’s what you have on hand.
Salsa: Salsa gives the casserole moisture and zesty flavor. If you’re out, diced tomatoes with green chilies or even taco sauce work well. Adjust spice level as needed!
Cheese: Cheddar and Monterey Jack provide a great meltiness. Feel free to use pepper jack for added spice or dairy-free cheese if you’re vegan.
How Do You Perfectly Sauté Vegetables?
Sautéing vegetables can make a big difference in their flavor and texture. Here’s how to do it right:
- Use medium heat to slowly soften the vegetables and bring out their natural sweetness.
- Add a bit of oil to your skillet—olive oil works well. Just enough to coat the bottom.
- Add the onions first as they need a bit of extra time. Stir them occasionally for about 2-3 minutes.
- Next, add the bell peppers and continue cooking for another 2-3 minutes until everything is tender but still crisp.
Getting the vegetables nice and tender enhances the dish, so don’t rush this step!
Easy Chicken Fajita Casserole
Ingredients
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken works well)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 cup salsa or diced tomatoes with green chilies
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or blend with cheddar)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil or cooking oil
- Optional: chopped cilantro for garnish
- Optional: sliced jalapeños for extra heat
How Much Time Will You Need?
This casserole is quick to prepare! You’ll need about 10 minutes to gather and mix your ingredients, plus 20-25 minutes for baking. So, in total, you’re looking at around 35 minutes from start to finish. Perfect for a busy weeknight dinner!
Step-by-Step Instructions
1. Preheat & Prepare
Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13 inch casserole dish to ensure nothing sticks later.
2. Sauté the Vegetables
In a skillet, pour in the olive oil and set it over medium heat. Add the diced onions and bell peppers to the skillet. Sauté these veggies for about 5 minutes, or until they’ve softened nicely. This step brings out all the yummy flavors!
3. Make the Chicken Mixture
In a large bowl, mix together your shredded chicken, the sautéed onions and peppers, salsa, sour cream, chili powder, cumin, garlic powder, along with some salt and pepper. Stir well and make sure everything is combined thoroughly. It should look vibrant and flavorful!
4. Layer in the Casserole Dish
Now, take that delicious mixture and transfer it to your prepared casserole dish. Spread it out evenly so every bite will have the same great taste!
5. Add the Cheesy Top Layer
Sprinkle both the shredded cheddar and Monterey Jack cheese generously over the chicken mixture. The more cheese, the better—right?
6. Bake It Up
Place the casserole in the preheated oven and bake uncovered for 20-25 minutes. You’ll know it’s done when it’s heated through and the cheese is melted and bubbly on top. Your kitchen will start smelling amazing!
7. Cool and Garnish
Once it’s out of the oven, let the casserole cool slightly. Then, if you want, sprinkle some chopped cilantro or add sliced jalapeños on top for that extra kick of flavor!
8. Serve and Enjoy!
Dish it out with warmed tortillas, fluffy rice, or a simple salad. Enjoy your flavorful, cheesy Chicken Fajita Casserole—it’s sure to be a hit!
Happy cooking!
Frequently Asked Questions (FAQ) about Easy Chicken Fajita Casserole
Can I Use Leftover Chicken?
Absolutely! This casserole is perfect for using up leftover cooked chicken. Simply shred it up and follow the recipe as usual. It adds convenience and great flavor!
How Can I Make This Recipe Spicier?
If you like some heat, consider adding sliced jalapeños to the casserole before baking or mixing in a bit of diced green chilies with the salsa. You can also use spicy salsa instead of mild for an extra kick!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for a day or two. When ready to bake, just pop it in the oven, adding an extra 5-10 minutes if it’s coming straight out of the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or in the oven at 350°F (175°C) until heated through. Enjoy those tasty leftovers!
