Best Chicken Fajita Casserole
A hearty, flavor-packed dish with juicy chicken, colorful bell peppers, onions, and creamy sauce baked under melted cheese.
Ingredients
Main ingredients
- 2 large chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
Spices and flavorings
- 1 tsp chili powder
- ½ tsp paprika
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice
Creamy sauce ingredients
- ½ cup sour cream
- ½ cup cream cheese, softened
Cheese toppings
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Garnish
- 2 tbsp chopped cilantro for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Warm olive oil in a skillet over medium heat.
- Add chicken strips and cook for about 4–5 minutes until lightly browned. Remove from the pan and set aside.
- Add the sliced bell peppers, onion, and garlic to the same skillet. Cook for 3–4 minutes until softened and fragrant.
Mixing and assembling
- In a mixing bowl, combine sour cream, cream cheese, chili powder, paprika, cumin, salt, black pepper, and lime juice. Stir until smooth and creamy.
- Add the cooked chicken and vegetables to the sauce and stir until everything is evenly coated.
- Spread the mixture into the prepared baking dish. Top with cheddar and mozzarella cheese.
Baking
- Place in the oven for 20–25 minutes until the cheese is fully melted, bubbly, and golden brown.
Finishing touches
- Remove from the oven, top with fresh cilantro, and serve warm with rice, tortilla chips, or warm flour tortillas.
Notes
Make it spicy by adding cayenne pepper or jalapeño slices. Assemble the casserole ahead of time and refrigerate for up to 24 hours before baking. Use light sour cream and low-fat cheese for a healthier option. Leftovers can be stored in an airtight container for up to 3 days.