Chicken Fajita Casserole: Easy Recipe for a Delicious Weeknight Meal

Chicken Fajita Casserole: Prepare to ditch the tortillas and grab a fork! This isn’t your average fajita night; we’re taking all the vibrant flavors you love and transforming them into a comforting, cheesy, and unbelievably easy casserole. Forget standing over a hot stove flipping fajitas – this recipe is all about maximum flavor with minimal effort.

Fajitas, originating from the Tex-Mex culinary tradition, have long been a crowd-pleaser, known for their sizzling presentation and customizable fillings. The term “fajita” itself refers to the cut of beef originally used – skirt steak. Over time, chicken, shrimp, and vegetables became popular additions, all marinated in a zesty blend of spices and served with warm tortillas.

But what if you could capture all that deliciousness in a single dish? That’s where our Chicken Fajita Casserole comes in. People adore fajitas for their bold flavors, the satisfying sizzle, and the fun of building their own perfect bite. This casserole delivers on all fronts, offering a symphony of savory chicken, tender peppers and onions, and a generous blanket of melted cheese. It’s the perfect weeknight meal because it’s quick to assemble, requires minimal cleanup, and is guaranteed to be a hit with the whole family. Plus, it’s easily adaptable to your own preferences – add your favorite toppings, adjust the spice level, and make it your own!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 1 packet (1 oz) fajita seasoning
• 1 tbsp olive oil
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1 (8 oz) package cream cheese, softened
• 1/2 cup milk
• 12 corn tortillas
• Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro

Preparing the Chicken and Vegetables:

1. First, let’s get our chicken and veggies ready. In a large skillet, heat the olive oil over medium-high heat.
2. Add the bite-sized chicken pieces to the skillet. Be careful not to overcrowd the pan; you might need to cook the chicken in batches to ensure even browning.
3. Cook the chicken until it’s no longer pink inside and has a nice golden-brown color on the outside. This usually takes about 5-7 minutes, depending on the size of your chicken pieces.
4. Once the chicken is cooked through, remove it from the skillet and set it aside in a bowl.
5. Now, add the sliced onions and bell peppers to the same skillet. Cook them until they are softened and slightly caramelized, about 8-10 minutes. Stir them occasionally to prevent burning.
6. Once the onions and peppers are tender, add the cooked chicken back to the skillet.
7. Sprinkle the fajita seasoning over the chicken and vegetables. Stir well to ensure everything is evenly coated with the seasoning.
8. Cook for another 2-3 minutes, allowing the flavors to meld together. Then, remove the skillet from the heat and set it aside.

Making the Creamy Sauce:

1. While the chicken and vegetables are cooling slightly, let’s prepare the creamy sauce that will bind everything together.
2. In a large bowl, combine the condensed cream of mushroom soup, diced tomatoes and green chilies (Rotel), sour cream, and 1 cup of the shredded cheddar cheese.
3. Mix everything together until it’s well combined and smooth. This sauce is the key to the casserole’s creamy texture and delicious flavor.
4. In a separate bowl, combine the softened cream cheese and milk. Use a mixer (hand mixer or stand mixer) to beat the cream cheese and milk together until it’s smooth and creamy. Make sure there are no lumps of cream cheese remaining.
5. This cream cheese mixture will add richness and tanginess to the casserole, complementing the other flavors perfectly.

Assembling the Casserole:

1. Now comes the fun part: assembling the casserole! Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish. This will prevent the casserole from sticking to the bottom of the dish.
3. Spread a thin layer of the cream of mushroom soup mixture on the bottom of the baking dish. This will help to keep the tortillas from getting soggy.
4. Cut the corn tortillas into halves or quarters, depending on their size. You want them to be easy to layer in the baking dish.
5. Arrange a layer of tortillas over the sauce in the baking dish, overlapping them slightly to cover the entire bottom.
6. Next, spread half of the chicken and vegetable mixture evenly over the tortillas.
7. Drizzle half of the cream cheese mixture over the chicken and vegetables.
8. Repeat the layers: another layer of tortillas, the remaining chicken and vegetable mixture, and the remaining cream cheese mixture.
9. Top with a final layer of tortillas.
10. Spread the remaining cream of mushroom soup mixture evenly over the top layer of tortillas.
11. Sprinkle the remaining 1 cup of shredded cheddar cheese over the entire casserole. This will create a beautiful, golden-brown crust as it bakes.

Baking the Casserole:

1. Place the assembled casserole in the preheated oven.
2. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly golden brown.
3. To prevent the cheese from browning too quickly, you can loosely cover the casserole with aluminum foil during the last 10-15 minutes of baking.
4. Once the casserole is done, remove it from the oven and let it rest for 5-10 minutes before serving. This will allow the flavors to meld together even more and make it easier to slice.

Serving and Enjoying:

1. Carefully slice the chicken fajita casserole into squares and serve hot.
2. Garnish with your favorite toppings, such as salsa, guacamole, extra sour cream, and chopped cilantro.
3. This casserole is a complete meal on its own, but you can also serve it with a side salad or some Mexican rice.
4. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken and vegetable mixture for an extra kick.
• Use different cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
• Add beans: Stir in a can of drained and rinsed black beans or pinto beans to the chicken and vegetable mixture for added protein and fiber.
• Make it vegetarian: Substitute the chicken with cooked black beans, corn, and extra vegetables like zucchini or mushrooms.
• Use flour tortillas: If you prefer flour tortillas, you can use them instead of corn tortillas. They will create a softer texture.
• Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: This casserole can be frozen before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before baking as directed.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550
• Protein: 30-40g
• Fat: 25-35g
• Carbohydrates: 30-40g

Conclusion:

This Chicken Fajita Casserole is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. Why? Because it delivers all the vibrant flavors of classic fajitas – the savory chicken, the tender peppers and onions, the zesty spices – but in a comforting, easy-to-assemble casserole format. Forget standing over a hot skillet, endlessly flipping and stirring. This recipe lets the oven do the work, freeing you up to relax or tackle other tasks. It’s the perfect solution for busy weeknights when you crave a delicious, home-cooked meal without the fuss. But the appeal goes beyond mere convenience. The layers of flavor in this casserole are simply irresistible. The chicken, infused with a smoky blend of chili powder, cumin, and paprika, is incredibly tender and juicy. The peppers and onions, softened to perfection, add a touch of sweetness and a delightful textural contrast. And the melted cheese on top? Pure, cheesy bliss! It’s a symphony of tastes and textures that will have everyone at the table reaching for seconds. Serving Suggestions and Variations: The beauty of this Chicken Fajita Casserole lies in its versatility. Feel free to customize it to your liking and dietary needs. For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or incorporate some diced jalapeños into the pepper and onion mixture. If you’re watching your carbs, you can easily omit the tortillas or substitute them with low-carb alternatives. Consider serving this casserole with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice for added brightness. A side of guacamole and salsa is always a welcome addition, and some warm tortillas on the side allow everyone to create their own mini-fajita bites. For a vegetarian option, you can easily swap the chicken for black beans or pinto beans. Simply sauté the beans with the same spices used for the chicken, and follow the rest of the recipe as instructed. You could also add other vegetables like corn, zucchini, or mushrooms to the mix. Another fun variation is to use different types of cheese. Monterey Jack, pepper jack, or even a blend of cheddar and mozzarella would all work beautifully. Don’t be afraid to experiment and find your favorite combination! Time to Get Cooking! I’m confident that you’ll love this Chicken Fajita Casserole as much as I do. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even meal prepping for the week ahead. The leftovers (if there are any!) are just as delicious the next day. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this easy and flavorful casserole. I truly believe that this recipe will become a staple in your kitchen. I’m so excited for you to try this recipe! Once you’ve had a chance to make it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how it was received by your family and friends. Happy cooking! Print