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Chicken Fajita Casserole Recipe: Easy Cheesy Family Dinner
Jessica

Chicken Fajita Casserole

A cheesy Chicken Fajita Casserole with tender chicken, peppers, rice, salsa, sour cream, and melted cheese. Easy, family-friendly, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 packet fajita seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium onion sliced
  • 2 cups cooked rice
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups shredded cheddar or Mexican blend cheese
  • to taste salt and black pepper
  • 2 tablespoons chopped cilantro for serving

Equipment

  • 9x13 baking dish
  • Mixing bowl
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  2. In a bowl, toss the chicken with olive oil, fajita seasoning, garlic powder, onion powder, salt, and black pepper.
  3. Spread the rice in the baking dish, then spoon the salsa and sour cream over the top.
  4. Add the seasoned chicken, then layer on the sliced peppers and onion.
  5. Top with cheese, cover with foil, and bake for 25 minutes.
  6. Remove the foil and bake for 10 more minutes until the cheese is melted and the chicken is cooked through.
  7. Rest briefly, then finish with cilantro and serve warm.

Notes

  • Use freshly shredded cheese for the smoothest melt.
  • Slice peppers evenly so they cook at the same speed.
  • Leftovers keep well in the fridge for up to 4 days.
  • Add a spoonful of salsa when reheating if needed.