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A plated slice of Chicken Fajita Casserole topped with melted cheese, sour cream, diced peppers, and fresh cilantro.
Linda

Chicken Fajita Casserole

All the sizzling flavor of fajitas baked into a cheesy, comforting weeknight casserole.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs boneless, skinless chicken breasts cut into 1/2-inch strips
  • 3 large bell peppers mixed colors, sliced into strips
  • 1 large yellow onion sliced into strips
  • 2 tbsp olive oil divided
  • 3 tbsp fajita seasoning store-bought or homemade
For the Casserole
  • 3 cups cooked white rice slightly cooled
  • 1 cup salsa medium heat
  • 0.5 cup sour cream room temperature
  • 2 cups Mexican blend cheese shredded, divided
For Serving
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • 9x13-inch baking dish
  • Large skillet

Method
 

Prep and Cook the Chicken
  1. Toss chicken strips with 1 tablespoon olive oil and 2 tablespoons fajita seasoning until evenly coated. Heat a large skillet over medium-high heat. Working in batches, sear chicken until golden brown on the outside and just cooked through, about 4-5 minutes. Transfer to a plate. The chicken will finish cooking in the oven, so do not overcook.
  2. Add remaining 1 tablespoon oil to the same skillet. Add peppers and onion, sprinkle with remaining 1 tablespoon fajita seasoning, and cook over medium-high heat until softened and lightly charred at the edges, about 6-8 minutes. Remove from heat.
Assemble the Casserole
  1. In a large bowl, combine cooked rice, salsa, sour cream, and 1 cup of the shredded cheese. Stir until well mixed. Spread this mixture evenly in a greased 9x13 inch baking dish.
  2. Arrange the cooked chicken strips over the rice mixture, then scatter the peppers and onions evenly on top. Sprinkle the remaining 1 cup cheese over everything.
  3. Bake uncovered at 375F until bubbling around the edges and the cheese is melted and lightly golden, about 25 minutes. Let rest for 5 minutes before serving.
  4. Top with fresh cilantro and serve with lime wedges for squeezing over each portion.

Notes

Use leftover rotisserie chicken to cut prep time in half - just toss with fajita seasoning and skip the searing step. For extra heat, stir a diced jalapeno into the vegetables or use hot salsa. This casserole reheats beautifully; cover with foil and warm in a 350F oven for 20 minutes.