introduction
Baked Chicken Fajita Casserole is a warm, comforting, and flavor-packed dish that takes all the bold, zesty elements of classic chicken fajitas and transforms them into a cheesy, oven-baked meal. With juicy chicken, colorful bell peppers, onions, and a creamy blend of cheese and spices, this casserole captures the essence of traditional fajitas without the need for a skillet or tortillas. Perfect for family dinners, meal prep, or feeding a crowd, this dish offers all the Tex-Mex flair of fajitas in an easy-to-make, one-pan format. It’s low-carb friendly, endlessly customizable, and sure to become a favorite for anyone who loves the vibrant flavors of Mexican cuisine.
The history of
Fajitas originated in the early 1930s in the ranch lands of South and West Texas, where Mexican vaqueros (cowboys) were given less-desirable cuts of meat like skirt steak as part of their pay. These cuts were marinated, grilled, and served in tortillas, becoming the dish we now know as fajitas. The term “fajita,” derived from the Spanish word “faja” meaning “belt” or “girdle,” referred to the cut of meat used. Over time, the dish evolved to include chicken, shrimp, and vegetables, gaining popularity across the United States. By the late 20th century, fajitas had become a staple on Tex-Mex menus. The concept of a “fajita casserole” is a modern American innovation, combining the flavors of fajitas with the convenience and heartiness of a baked, layered dish that can feed an entire family with ease.
Ingredients Breakdown
- 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced: provides lean protein and juicy texture
- 3 bell peppers (mixed colors), sliced: add sweetness, color, and crunch
- 1 medium red onion, sliced: offers mild sharpness and depth of flavor
- 1 tablespoon olive oil: used to sauté vegetables and coat ingredients
- 1 teaspoon chili powder: adds mild heat and a rich, smoky flavor
- 1 teaspoon ground cumin: brings earthy warmth and classic fajita flavor
- ½ teaspoon smoked paprika: enhances the smokiness
- ½ teaspoon garlic powder: boosts savory notes
- ½ teaspoon onion powder: complements the fresh onion
- Salt and pepper to taste: essential seasoning to balance flavors
- 1 cup sour cream or Greek yogurt: adds creaminess and tang
- 1 cup shredded cheddar or Mexican blend cheese: melts into gooey richness
- ½ cup cream cheese, softened: adds smooth texture and slight tang
- 1 tablespoon lime juice: brightens the dish
- Fresh cilantro for garnish (optional): adds freshness and a pop of color
Step-by-Step Recipe:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and red onion. Sauté for 5–7 minutes until just softened, then remove from heat.
- In a large mixing bowl, combine the sliced chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
- Add the sautéed peppers and onions to the seasoned chicken and mix together.
- In a separate bowl, whisk together the sour cream (or Greek yogurt), cream cheese, and lime juice until smooth.
- Add the creamy mixture to the chicken and vegetable mixture, stirring until everything is well coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Top with shredded cheese.
- Bake for 25–30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, and garnish with chopped cilantro if desired. Serve warm.
Tips for the Perfect
Slice the chicken and vegetables uniformly for even cooking. Use a thermometer to check that the chicken reaches an internal temperature of 165°F (74°C). Pre-sautéing the vegetables keeps them from becoming soggy during baking and enhances their flavor. Let the cream cheese soften at room temperature before mixing for a smoother texture. If you want a spicier casserole, add diced jalapeños, crushed red pepper flakes, or a splash of hot sauce. Broil the casserole for the last 2–3 minutes to get a golden, bubbly cheese topping. Let the casserole rest for 5–10 minutes before serving so the flavors can meld and the texture sets slightly.
Variations and Customizations
Swap chicken for ground beef, steak, or shrimp to change up the protein. Use dairy-free alternatives for a lactose-free version. Add canned black beans or corn for extra heartiness and texture. Use low-fat Greek yogurt instead of sour cream to lighten it up. Make it vegetarian by replacing the chicken with mushrooms, tofu, or a mix of hearty vegetables. Add crushed tortilla chips or cooked rice as a base layer for more substance. Use Monterey Jack, pepper jack, or a blend of cheeses for different flavor profiles. Serve with toppings like diced avocado, salsa, or guacamole to enhance the dish even further.
Health Considerations and Nutritional Value:
This dish is naturally low in carbohydrates and high in protein, making it a great option for low-carb or keto diets. Chicken breast provides lean, high-quality protein while bell peppers and onions supply fiber, vitamins A and C, and antioxidants. Using Greek yogurt instead of sour cream adds protein and reduces fat content. While the cheese and cream cheese increase the calorie and fat content, they also add calcium and richness—moderation is key. This casserole can easily be adjusted to be gluten-free and can be made lighter by using low-fat dairy products or reducing the amount of cheese. Serve it with a fresh salad or sautéed greens for a balanced, wholesome meal.
faq
Q: Can I make this casserole ahead of time?
A: Yes, you can assemble it in advance, cover, and refrigerate for up to 24 hours before baking. Just add 5–10 minutes to the baking time if baking directly from the fridge.
Q: Can I freeze this casserole?
A: Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Q: What can I serve with this casserole?
A: It pairs well with rice, cauliflower rice, tortilla chips, or a fresh green salad.
Q: Can I use rotisserie chicken?
A: Yes, using pre-cooked chicken is a great time-saver—just reduce the baking time slightly since the chicken is already cooked.
Q: Is this spicy?
A: The spice level is mild, but you can adjust it by increasing the chili powder or adding hot sauce, jalapeños, or cayenne.
Baked Chicken Fajita Casserole
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1½ pounds chicken breasts or thighs cut into bite-sized pieces
- 2 onions thinly sliced
- 2 bell peppers any color, thinly sliced
- 1 15-ounce can pinto beans, drained and rinsed
- 2 cups enchilada sauce divided
- 2 ounces cream cheese
- 12 small tortillas
- ½ cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 375°F (190°C). Heat a large skillet or Dutch oven over medium-high heat and add 1 teaspoon of olive oil. Arrange the chicken pieces in an even layer, then season evenly with garlic powder, chili powder, smoked paprika, and ½ teaspoon of salt. Cook the chicken until browned on one side, about 5 minutes, then flip and cook for another minute. The chicken does not need to be fully cooked at this stage. Remove the chicken from the pan and set aside. Lower the heat to medium, add the remaining 1 teaspoon of olive oil to the same skillet, then add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are slightly charred and tender, about 5 minutes. Return the chicken to the pan along with the pinto beans, remaining ½ teaspoon salt, 1 cup of enchilada sauce, and the cream cheese. Stir well, incorporating the cream cheese and scraping up any browned bits from the bottom of the pan. Spray a 9×13-inch ceramic baking dish with cooking spray. Spread ½ cup of enchilada sauce evenly across the bottom. Place 4 tortillas over the sauce to form the first layer. Carefully spoon half of the chicken and vegetable mixture over the tortillas. Add another layer of 4 tortillas, then spread the remaining chicken and vegetable mixture on top. Finish with the last 4 tortillas. Pour the remaining ½ cup of enchilada sauce over the top layer, spreading it evenly, and sprinkle with shredded Mexican cheese. Cover the dish with aluminum foil and bake for 30 minutes until bubbling. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden brown.