Chicken Fajita Casserole
This Chicken Fajita Casserole offers all the vibrant flavors of classic fajitas in a comforting, baked dish. It's an easy-to-prepare meal perfect for a weeknight dinner.
Equipment
- 9x13 inch baking dish
- large skillet
- medium bowl
- whisk
Ingredients
Fajita Chicken
- 2 large chicken breasts sliced
- 2 tbsp fajita seasoning
- 1 tbsp olive oil
Vegetables
- 3 medium bell peppers assorted colors, sliced
- 1 medium onion sliced
- 14.5 oz canned diced tomatoes undrained
Creamy Sauce
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup chicken broth
Topping
- 1 cup shredded cheddar cheese
- 2 tbsp fresh cilantro chopped
For Serving (Optional)
- tortillas
- salsa
- guacamole
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium-high heat. Add sliced chicken and fajita seasoning; cook until chicken is browned and cooked through. Remove chicken and set aside.
- In the same skillet, add bell peppers and onion; cook until tender-crisp. Stir in diced tomatoes and cook for a few more minutes.
Assemble Casserole
- In a medium bowl, whisk together softened cream cheese, sour cream, and chicken broth until smooth.
- Combine the cooked chicken, bell peppers, onion, and tomato mixture with the creamy sauce in the large skillet.
- Pour the mixture into the prepared baking dish and spread evenly. Top with shredded cheddar cheese.
Bake and Serve
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish with fresh cilantro before serving. Serve hot, optionally with tortillas, salsa, and guacamole.
Notes
For extra heat, add a pinch of cayenne pepper to the fajita seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.