A delicious, flavor-packed and easy-to-make casserole filled with chicken, sweet bell peppers, and onions. This Chicken Fajita Casserole is perfect for weeknight family dinners.
Everything you love about traditional fajitas in an easy-to-make dish!
Fajitas
I love ordering fajitas when we go out to our favorite Mexican restaurant. There's so much flavor and I love piling everything into a flour tortilla and eating it like a taco.
Making chicken fajitas at home isn't difficult when you make them in a casserole form. Everything gets tossed in a fajita spice mixture, then piled into a casserole dish and baked.
It's that easy! Everything is perfectly cooked and you even get a bit of that charring on the edges.
Chicken fajita casserole is easy enough for weeknight dinners and I even have a few make-ahead tips to make getting dinner on the table a bit easier!
Key ingredients
- Chicken - Use 1 ½ - 2 pounds of boneless, skinless chicken breasts or thighs. Slice chicken into strips about 1 inch thick.
- Bell Peppers - I like to use red, yellow or orange bell peppers because they are sweeter than green bell peppers. Use whatever type you prefer. You'll need 2-3 bell peppers.
- Onion - Use a large yellow or white onion. Slice onion into long strips.
- Cheese - I used a mixture of cheddar and jack cheese. You can use all cheddar or all jack if you prefer.
- Fajita Seasoning - Homemade seasoning is my preference, but store-bought works too! You could also use taco seasoning (there is very little difference between the two) and sometimes we need to use what we already have on hand.
Step by step directions
The complete recipe and ingredients can be found at the bottom of this page in a printable recipe card.
- Slice peppers, onion and chicken into long strips.
- Place one tablespoon of fajita seasoning in a bowl along with one tablespoon of olive oil. Mix well.
- Add chicken and stir until chicken is completely covered with the seasoning. I use clean hands to really make certain the chicken is well coated.
- Place chicken in a greased casserole dish.
- Add the remaining one tablespoon of seasoning along with one tablespoon of oil into the same bowl. Mix peppers and onions so they are well coated.
- Add peppers and onions to the casserole dish.
- Sprinkle shredded cheese over the top of the casserole.
- Bake in a preheated 350°F oven for 30-35 minutes until chicken is cooked through.
- Remove from oven, top with fresh cilantro and serve hot with warmed flour tortillas and toppings.
Time saving tips
- Pre-slice your chicken, peppers and onions ahead of time. Store separately in the refrigerator until ready to use.
- Have all your toppings cut and put into individual bowls ahead of time. Cover and then bring out just before the casserole is fully baked.
- Five minutes before the chicken fajitas are done, heat your tortillas on a cast iron griddle.
- Serve right from the casserole dish. No need to transfer to another dish.
Frequently asked questions
Once cool, store any leftovers in an airtight container in the refrigerator for 3-4 days.
Dish out a single portion into a microwave-safe container. Heat in microwave for 1-2 minutes until heated through. Stir the contents after one minute.
Yes, once this casserole is fully cooked, allow it to cool. Then cover with a layer of plastic wrap and then a layer of foil. Freeze for up to one month.
Serving suggestions
More chicken casseroles
- Chicken Pasta Bake
- Broccoli Chicken Alfredo Bake
- Chicken and Rice
- Chicken, Broccoli and Rice
- Green Chile, Chicken and Rice
- Chicken Enchiladas
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious main dish recipes!
Chicken Fajita Casserole
Equipment
Ingredients
- 2 chicken breasts (sliced into 1 inch strips)
- 2 bell peppers (red and yellow) (sliced into strips)
- 1 medium sized onion (yellow or white) (slice into strips)
- 2 tablespoons fajita seasoning (separated)
- 2 tablespoons olive oil (separated)
- 1 cup shredded cheese (cheddar, or a blend)
Serving Suggestions
- 12 small flour tortillas (optional)
- sour cream (optional)
- finely diced tomatoes (optional)
- diced avocado (optional)
- cilantro leaves (optional)
- sliced jalapenos (optional)
Instructions
- Place one tablespoon of fajita seasoning in a bowl along with one tablespoon of olive oil. Mix well.2 tablespoons fajita seasoning, 2 tablespoons olive oil
- Add chicken and stir until chicken is completely covered with the seasoning. I use clean hands to really make certain the chicken is well coated.2 chicken breasts
- Place chicken in a greased 9 x 13 inch casserole dish.
- Add the remaining one tablespoon of seasoning along with one tablespoon of oil into the same bowl. Mix peppers and onions so they are well coated.
- Add peppers and onions to casserole dish.2 bell peppers (red and yellow), 1 medium sized onion (yellow or white)
- Sprinkle shredded cheese over the top of casserole.1 cup shredded cheese
- Bake uncovered in a preheated 350°F oven for 30-35 minutes until chicken is cooked through.
- Remove from oven, top with fresh cilantro and serve hot with warmed flour tortillas and toppings.
Notes
- Pre-slice your chicken, peppers and onions ahead of time. Store separately in the refrigerator until ready to use.
- Have all your toppings cut and put into individual bowls ahead of time. Cover and then bring out just before the casserole is fully baked.
- Five minutes before the chicken fajitas are done, heat your tortillas on a cast iron griddle.
- Serve right from the casserole dish. No need to transfer to another dish.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Susan Scott says
Can I make this casserole ahead of time?
Kathy says
You bet! Just assemble, cover and refrigerate for up to 24 hours. You may need to increase the baking time by 5-10 minutes.
Enjoy 🙂
Valentina says
Such a great casserole idea. I'll take mine on the cilantro lime rice, please. 🙂 ~Valentina
Kathy says
Yes!!! And it goes perfectly with the fajita casserole! 🙂
David @ Spiced says
Oh, you've got me craving fajitas like there's no tomorrow now! Fajitas are always one of my go-to options at Mexican restaurants, too. (Mental note - we need to find a new Mexican restaurant here in Asheville...I miss our old one, and we haven't gone out for Mexican in a long time!) In the meantime, though, I think I need to make this casserole. It looks cheesy in the best way possible!
Kathy says
Thanks! This is one of those really easy meals that everyone loves!