The best chicken fajita casserole brings everything you love about fajitas into one creamy, cheesy, oven-baked meal. Juicy chicken, colorful bell peppers, and smoky homemade fajita seasoning come together in layers of rich flavor that taste like comfort in every bite. It’s quick to prep, easy to clean up, and perfect for busy weeknights.
I love how simple it is > just mix, bake, and serve. The sizzling fajita flavor fills your kitchen without needing a skillet. My family requests this as often as my cheesy garlic chicken wraps or cozy crock pot chicken recipes.
Table of Contents
Why You’ll Love Best Chicken Fajita Casserole
- Everything cooks in one pan.
- The flavor is rich, smoky, and comforting.
- It’s easy to customize with extra veggies, rice, or tortillas.
- Perfect for meal prep and weeknight dinners.
This creamy chicken fajita casserole is the perfect mix of hearty, family-friendly, and irresistibly flavorful. It’s the version that started it all and the foundation for the delicious twists coming next.
Best Chicken Fajita Casserole
Equipment
- skillet
- mixing bowls
- baking dish (9×13-inch)
- wooden spoon or spatula
- oven
- broiler
Ingredients
- 2 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano
- ¼ tsp crushed red pepper flakes
- 1 lb chicken breast (2 large pieces)
- 2 tbsp olive oil
- 1½ tbsp butter
- 3 bell peppers (yellow, red, orange, sliced)
- 1 zucchini (optional, thinly sliced)
- 1 onion (sliced)
- 4 oz cream cheese (softened)
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 tbsp cilantro (for garnish)
Instructions
- Preheat oven to 350°F (176°C) and grease a 9×13-inch baking dish.
- Combine all fajita seasoning ingredients. Reserve 1 tablespoon for vegetables.
- Coat chicken with olive oil and seasoning mix. Sear in skillet for 3 minutes per side. Remove and set aside.
- Add butter and sauté onions, peppers, and zucchini for 5–7 minutes. Stir in reserved seasoning.
- Mix cream cheese and sour cream until smooth. Stir in sliced chicken.
- Spread chicken mixture into dish, top with vegetables, and sprinkle cheese.
- Bake 10 minutes, then broil for 2–3 minutes until golden and bubbly.
- Garnish with cilantro and serve warm.
Notes
- Always use freshly shredded cheese for better melting. Pre-shredded cheese contains starch that prevents smooth melting.
- For a lighter version, replace sour cream with plain Greek yogurt.
- Zucchini adds texture and extra veggies, but you can swap it for a green bell pepper for a classic fajita flavor.
- If you’re using rotisserie chicken, reduce the baking time by 5 minutes since it’s already cooked.
- To make it dairy-free, use coconut cream and a dairy-free shredded cheese that melts well.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat in the oven at 350°F for 10 minutes for best results.
Nutrition Information (Per Serving)
- Serving Size: 1/6 of casserole
- Calories: 371 kcal
- Total Fat: 26.4g
- Saturated Fat: 13.2g
- Unsaturated Fat: 10.1g
- Trans Fat: 0.1g
- Cholesterol: 85mg
- Sodium: 720mg
- Carbohydrates: 10g
- Fiber: 2.4g
- Sugar: 5.7g
- Protein: 24.5g
Note: Nutrition information is approximate and may vary based on ingredients used.
Ingredients Needed For The Best Chicken Fajita Casserole
The best chicken fajita casserole is creamy, colorful, and full of that smoky fajita flavor everyone loves. It’s a quick, one-pan dinner that brings all the warmth of fajitas into an easy oven-baked meal.
You only need simple ingredients you probably already have in your kitchen.
For the fajita seasoning:
- 2 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
For the casserole:
- 1 pound boneless, skinless chicken breast (about 2 large)
- 2 tablespoons olive oil
- 1 ½ tablespoons butter
- 1 medium yellow, red, and orange bell pepper (sliced)
- 1 medium zucchini (optional, sliced thin)
- 1 medium onion (thinly sliced)
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon chopped cilantro (for garnish)
How To Make Creamy Chicken Fajita Casserole
Preheat the oven to 350°F (176°C). Lightly grease a 9×13 baking dish.
Mix the seasoning: Combine all fajita spices in a bowl. Set aside 1 tablespoon for the vegetables.
Coat and sear the chicken: Add olive oil to the remaining seasoning, mix well, and coat the chicken pieces evenly. Heat a large skillet and cook for 3 minutes per side until golden. Remove and set aside.
Cook the veggies: Reduce heat to medium, add butter, and sauté onions, bell peppers, and zucchini for 5–7 minutes until slightly tender. Stir in the reserved seasoning.
Prepare the creamy base: In a bowl, mix cream cheese and sour cream until smooth. Slice the cooked chicken and stir it into the mixture.
Assemble the casserole: Spread the creamy chicken mixture in the baking dish, layer the sautéed vegetables on top, and sprinkle with shredded cheese.
Bake: Cook for 10 minutes, then broil for 2–3 minutes until the cheese is golden and bubbling.
Garnish and serve: Sprinkle with fresh cilantro and serve warm.
Tips For Perfect Results
- Always use freshly shredded cheese for smooth melting.
- Avoid overcooking the chicken before baking to keep it juicy.
- Swap zucchini for green bell peppers if you want a more traditional fajita taste.
- Store leftovers in an airtight container for up to 3 days or freeze for 2 months.
Serving Suggestions
Pair your best chicken fajita casserole with:
- Fresh avocado and lime wedges
- A side of cilantro-lime rice
- A quick salad with corn and black beans
For a cozy weekend dinner, serve it with warm tortillas so everyone can scoop and wrap their own.
Storage and Reheating
- Reheat: Warm in a 350°F oven for 10–12 minutes or microwave individual portions for 1–2 minutes.
- Fridge: Store in a sealed container for up to 3 days.
- Freezer: Cool completely, then wrap tightly and freeze for up to 2 months.
FAQs About Chicken Fajita Casserole
Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works great — just reduce baking time by 5 minutes.
Can I make it ahead of time?
Absolutely. Assemble it up to a day in advance and refrigerate. Bake just before serving.
Can I make this casserole dairy-free?
Yes. Use coconut cream instead of sour cream and a dairy-free cheese that melts well.
What can I add for extra spice?
Add sliced jalapeños or a dash of cayenne pepper to the seasoning mix.