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Nothing beats digging into a melty chicken fajita casserole after a long day. It’s packed with all the classic fajita flavors and a dreamy creaminess that just hits different. This all-in-one dish is my weeknight hero–super chill to throw together, barely any mess, and everyone leaves the table full and smiling. Tender chicken, tons of colorful bell peppers, and a hefty sprinkle of cheddar all come together like a warm Mexican hug.
I brought this over to my neighbor’s spring potluck and left with an empty dish. My kid even tried to stake out leftovers to bring in their lunch the next day.
Bright Ingredients
- Cheddar cheese: gets all bubbly and gooey on top—use sharp for bigger flavor and grab a block to shred yourself if you can
- Cream cheese: gives everything that smooth rich bite—let it soften first so it blends right in
- Sour cream: adds tang and makes it even creamier—full fat is best for the silkiest bite
- Fajita seasoning mix: brings that punchy smoky flavor—buy a good brand or toss together your own for extra zip
- Small onion: sweet or yellow both work—levels up the flavor when it cooks down
- Bell peppers: pick red, yellow, or green for a pop of color and some crunch
- Boneless skinless chicken thighs or breasts: juicy and soaks up all the flavors—cut into equal chunks so they cook fast
- Olive oil: makes the veggies taste richer—extra virgin has the most flavor
Simple Step-by-Step
- Finish and Serve:
- Wait five minutes after baking before you dig in—it’s way easier to scoop and serve. Top with guacamole, salsa, more sour cream, or some fresh avo slices if you’re feeling fancy.
- Bake the Casserole:
- Scatter cheddar on the creamy chicken-veggie mix, then pop your skillet in a preheated oven at 350°F for about 10 to 15 minutes. You’ll want the cheese bubbling and the edges looking golden.
- Combine and Mix:
- Toss the cooked chicken back in with the sautéed veggies, sprinkle over the fajita seasoning, then add in the cream cheese and sour cream. Stir really well so it all looks super creamy, with no weird chunks left.
- Sauté the Vegetables:
- Bring your skillet back to the heat, toss in onions and peppers, and cook them for around 6–8 minutes with the occasional stir. You’re aiming for soft peppers, some caramelized bits, and onions that look see-through and sweet.
- Prepare the Chicken:
- Chop up the chicken into bite-sized chunks for even and quick cooking. Heat a big oven-safe skillet with olive oil over medium, then toss in the chicken and cook for roughly 8 minutes, stirring every now and then until there’s no pink and the pieces are golden. Transfer them to a plate for now.
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Every time I make this, I can’t help but sneak extra pepper slices. Their sweetness and color totally make the whole thing pop. My kid loves grating the cheese too—probably because he always snacks along the way.
Storage Hints
Let the casserole cool down before you stash it covered in your fridge. It’ll be tasty for about three days. I like reheating it in the oven at 325°F until that cheese is nicely melty again. For a quick lunch, microwave a piece. Dairy in here means it doesn’t freeze perfectly, but it’s still awesome for weeknight leftovers.
Swaps for Ingredients
If you’ve got cooked rotisserie chicken hanging out in the fridge, use that and skip the raw chicken step. Swap in Greek yogurt for sour cream if that’s what’s on hand. For a milder taste, Monterey Jack or mozzarella will totally work instead of cheddar. Add some corn or zucchini for more veggie fun too.
Ways to Serve
Ladle it onto fluffy rice or low-carb cauliflower rice, or stuff portions into some warm tortillas for Tex-Mex vibes. Scatter fresh cilantro or squeeze on lime for some zing. I like to dish it up alongside a crisp lettuce and tomato salad for crunch.
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Backstory
Fajitas have their roots in the Tex-Mex world, mixing grilled meat and peppers on ranches from Northern Mexico and Texas. This version wraps all those punchy flavors into a cozy baked dish that’s a breeze to prep and a joy to share. You still get those sharp veggies, savory chicken, and plenty of bold spice—no grill or cast iron needed.
FAQs About the Recipe
- → Which kind of chicken tastes best here?
You can use boneless chicken thighs or breasts. Thighs make it richer and stay juicy. Breasts work well if you chop them small and don't overcook.
- → Is precooked chicken okay in this?
Totally! Skip to the fun part and toss in 5 or 6 cups of cooked chopped or shredded chicken with the creamy stuff and spices before baking.
- → Should I go homemade or buy fajita seasoning?
Both choices are good! Making your own lets you play with the flavors. But store-bought or taco seasoning keeps things super simple if you're in a hurry.
- → How do I crank up the heat?
Throw in jalapeño slices, a dash of chili powder, or a bit of cayenne when you're cooking the peppers or mixing the spices to make it spicier.
- → What's great to eat with this?
Spoon avocado, guac, salsa, or extra sour cream on top. Pairs perfectly with rice, cauliflower rice, or rolled in tortillas if you want it handheld.
- → Can I prep this early?
Yep, build it up to a day beforehand, cover it, and stick it in the fridge. When you're ready to eat, bake until bubbling and hot for the best bite.