Name: Mexican Chicken Fajita Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups cooked chicken breast, shredded or sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 2 tbsp olive oil; 8 oz cream cheese, softened; 1/2 cup sour cream; 2 cups shredded Mexican blend cheese, divided; 1 packet (1 oz) taco or fajita seasoning; Salt and pepper, to taste; Fresh cilantro, chopped (optional, for garnish)

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Mexican Chicken Fajita Casserole is my go-to when I’m craving bold, zesty flavors in a warm, cheesy, baked dish. It has all the delicious elements of classic chicken fajitas—seasoned chicken, bell peppers, onions, and plenty of gooey cheese—brought together in a comforting casserole. I love how it’s simple to prep, full of color, and loaded with flavor in every bite.

Why You’ll Love This Recipe

I love this casserole because it turns fajitas into an easy, oven-baked meal with minimal mess. Everything goes into one dish, and it still delivers the smoky, spicy flavor I expect from sizzling skillet fajitas. It’s perfect for busy weeknights, meal prep, or feeding a hungry group. Plus, it’s low-carb friendly and easily adaptable to what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, shredded or sliced
Bell peppers (red, yellow, green), sliced
Onion, sliced
Cream cheese, softened
Sour cream
Shredded Mexican blend cheese
Taco or fajita seasoning
Olive oil
Salt and pepper
Fresh cilantro (optional for garnish)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch casserole dish.
In a skillet, I heat olive oil and sauté the sliced peppers and onions until softened and slightly charred.
In a large bowl, I mix the cream cheese, sour cream, fajita seasoning, and half of the shredded cheese until smooth.
I fold in the cooked chicken and sautéed vegetables, stirring until everything is coated in the creamy mixture.
I transfer the mixture to the casserole dish and spread it evenly.
I top it with the remaining shredded cheese.
I bake the casserole uncovered for 20–25 minutes, until the cheese is melted and bubbly.
I let it rest for a few minutes before garnishing with chopped cilantro and serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare and 25 minutes to bake, so I usually have it ready in about 40 minutes total.

Variations

Sometimes I add cooked rice or black beans to make it more filling. For a spicier version, I stir in chopped jalapeños or use pepper jack cheese. If I want a low-carb meal, I skip the rice and serve it with a side salad or roasted veggies. It’s also great with rotisserie chicken for extra convenience.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in the oven at 325°F until heated through. If it looks a little dry, I add a spoonful of sour cream before reheating. It also freezes well—just thaw overnight and reheat as usual.

FAQs

Can I use raw chicken instead of cooked?

I prefer using pre-cooked chicken to save time, but I can use raw chicken—just dice it, season it, and cook it in a skillet before mixing it into the casserole.

What kind of cheese works best?

I usually go with a shredded Mexican blend, but cheddar, Monterey Jack, or pepper jack all melt beautifully and add great flavor.

Can I make this ahead of time?

Yes, I often assemble the whole casserole in the morning, cover it, and refrigerate until dinnertime. Then I bake it just before serving.

Is this casserole spicy?

It’s mildly spiced from the fajita seasoning, but I can turn up the heat with extra chili powder, jalapeños, or hot sauce.

What can I serve with this?

I like serving it with tortilla chips, rice, or a side of guacamole and salsa. It also works great in warm tortillas like a baked fajita filling.

Conclusion

Mexican Chicken Fajita Casserole is a flavorful, satisfying meal that brings all the sizzle of fajitas into a cheesy, creamy, baked dish. I love how easy it is to throw together, how adaptable it is to whatever ingredients I have, and how it always delivers on taste. It’s one of those recipes I keep coming back to, whether I’m feeding a family or meal prepping for the week.

Mexican Chicken Fajita Casserole

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Mexican Chicken Fajita Casserole is a cheesy, creamy baked dish filled with seasoned chicken, bell peppers, onions, and fajita spices. It captures all the bold flavors of chicken fajitas in a cozy, one-pan meal perfect for weeknights or meal prep.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Casserole
Method: Baking
Cuisine: Mexican

Ingredients

3 cups cooked chicken breast, shredded or sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 tbsp olive oil
8 oz cream cheese, softened
1/2 cup sour cream
2 cups shredded Mexican blend cheese, divided
1 packet (1 oz) taco or fajita seasoning
Salt and pepper, to taste
Fresh cilantro, chopped (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
Heat olive oil in a skillet over medium-high heat. Sauté bell peppers and onion until softened and slightly charred.
In a large bowl, mix cream cheese, sour cream, fajita seasoning, salt, pepper, and half of the shredded cheese until smooth.
Fold in the cooked chicken and sautéed vegetables until well coated.
Transfer the mixture to the prepared casserole dish and spread evenly.
Top with the remaining shredded cheese.
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Let rest for a few minutes before garnishing with chopped cilantro and serving.