Description
This Chicken Fajita Casserole is a flavorful and comforting weeknight meal combining seasoned chicken, sautéed peppers and onions, a creamy cheese mixture, and soft corn tortillas layered and baked to perfection. With layers of tender chicken fajita filling and gooey melted cheese, this easy-to-make casserole delivers all the vibrant flavors of classic fajitas in a convenient baked dish perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (such as Rotel), undrained
- 1 cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Assembly and Toppings
- 12 (6-inch) corn tortillas
- ½ cup shredded cheddar cheese (for topping)
- ½ cup shredded Monterey Jack cheese (for topping)
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, mix the bite-sized chicken pieces with the fajita seasoning until evenly coated. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside. Add the sliced onions and bell peppers to the skillet and cook them until they soften and begin to caramelize, around 8-10 minutes. Return the cooked chicken to the skillet, stir to combine all ingredients, then remove the pan from heat.
- Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, diced tomatoes with green chilies (undrained), and sour cream. Use an electric mixer to beat the mixture until smooth and creamy. Stir in ½ cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese evenly throughout the mixture.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture evenly over the bottom of the dish. Arrange 4 corn tortillas in an overlapping layer on top of the cream cheese base. Spread half of the chicken and vegetable mixture evenly over the tortillas, then spread half of the remaining cream cheese mixture on top. Repeat the layers by adding another 4 corn tortillas, the remaining chicken and vegetable mixture, and the rest of the cream cheese mixture. Top the casserole with the last 4 tortillas and sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
- Bake Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the top is lightly golden brown. Remove from the oven and let the casserole rest for 10-15 minutes before serving to set.
- Serve: Cut the baked casserole into squares and serve hot. Optionally garnish with your favorite toppings such as salsa, guacamole, extra sour cream, or chopped cilantro to enhance flavors.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- Feel free to use flour tortillas if you don’t have corn tortillas available, but corn tortillas will provide the most authentic fajita flavor.
- The fajita seasoning packet can be replaced with homemade seasoning mix consisting of chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and pepper.
- If you want a spicier casserole, add more diced tomatoes with green chilies or some chopped jalapeños to the cream cheese mixture.
- Letting the casserole rest after baking ensures it sets properly and slices cleanly.
- This dish can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if baking from cold.
