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Delicious fajita chicken casserole bake topped with cheese and colorful peppers

Fajita Chicken Casserole Bake

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A flavorful Tex-Mex casserole combining shredded chicken, colorful bell peppers, and creamy cheeses baked to perfection, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 large chicken breasts, cooked and shredded You can use rotisserie chicken for convenience.
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium onion, sliced
  • 1 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 packet fajita seasoning
  • 1 tablespoon olive oil
Optional Toppings
  • chopped cilantro For garnish.
  • sliced jalapeños For added spice.
  • avocado Sliced, for serving.
  • lime wedges For serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add sliced bell peppers and onion; sauté for about 5–6 minutes until softened.
  4. In a large bowl, combine the shredded chicken, sautéed vegetables, sour cream, cream cheese, fajita seasoning, and half of the shredded cheeses.
  5. Mix thoroughly until all ingredients are well-combined.
  6. Transfer the mixture to a greased 9×13-inch baking dish.
  7. Top with the remaining shredded cheese.
Baking
  1. Bake for 20–25 minutes, or until the casserole is hot and bubbly.
  2. If you like a crispy top, broil for an additional 2–3 minutes.
  3. Garnish with optional toppings before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. It also freezes well for up to 2–3 months.
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