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Chicken Fajita Casserole Recipe
Laura

Chicken Fajita Casserole Recipe

This creamy, cheesy Chicken Fajita Casserole Recipe delivers bold Tex-Mex flavors in one easy bake. Perfect for keto meal prep and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts cut into 1-inch cubes
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion sliced into thin strips
  • 1 red bell pepper sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 3 cloves garlic minced
  • 2 tablespoons fajita seasoning or 1 packet
  • 8 ounces cream cheese softened to room temperature
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 can (10 oz) diced tomatoes with green chilies drained
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • salt and black pepper to taste
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • 9x13 baking dish
  • Large skillet
  • Large mixing bowl
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat oven to 375°F. Spray a 9x13 baking dish with cooking oil and set aside.
  2. Season chicken cubes with salt, pepper, cumin, and smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes until golden and cooked through. Transfer to a bowl.
  3. Add remaining olive oil to the skillet. Sauté onion and bell peppers for 4-5 minutes until softened. Add garlic and cook 1 minute more.
  4. In a large bowl, mix cream cheese and sour cream until smooth. Stir in fajita seasoning, diced tomatoes, and half of each cheese.
  5. Add cooked chicken and vegetables to the cream cheese mixture. Stir to coat evenly. Pour into prepared baking dish and spread evenly.
  6. Top with remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
  7. Let rest 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Let cream cheese come to room temperature for smooth mixing
  • Drain diced tomatoes well to prevent watery casserole
  • Rest before serving to help layers set
  • Store leftovers up to 4 days in airtight container
  • Freeze individual portions up to 3 months