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Easy Fajita Chicken Casserole: Cheesy Weeknight Dinner

A generous serving of cheesy fajita chicken casserole showing shredded chicken and melted cheese topping.
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Make this simple, cheesy fajita chicken casserole for a satisfying Tex-Mex dinner the whole family will love. It uses common ingredients and bakes up quickly.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can enchilada sauce (red or green)
  • 1 cup sour cream
  • 1 packet (1 ounce) fajita seasoning mix
  • 1 cup water
  • 8 small flour tortillas, cut into 1-inch strips
  • 2 cups shredded Mexican cheese blend
  • 1 cup cooked white rice (optional, for a baked chicken and rice casserole variation)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned, about 5 minutes. Remove chicken and set aside.
  3. Add sliced onion and bell peppers to the same skillet. Cook until softened, about 5 to 7 minutes.
  4. In a large bowl, whisk together the cream of chicken soup, enchilada sauce, sour cream, fajita seasoning mix, and water until smooth.
  5. Stir the cooked chicken, cooked vegetables, and tortilla strips (and cooked rice, if using) into the sauce mixture until everything is coated.
  6. Spread half of the mixture into the prepared baking dish. Sprinkle with 1 cup of the shredded cheese. Top with the remaining mixture.
  7. Bake for 20 minutes. Remove from the oven and sprinkle the remaining 1 cup of cheese over the top.
  8. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let the casserole rest for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For a make ahead freezer meal, assemble the casserole completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 10 minutes to the initial bake time.
  • If you prefer ground chicken, brown 1 pound of ground chicken in the skillet first, drain any excess fat, and then proceed with the recipe.
  • Serve with toppings like salsa, guacamole, sliced black olives, or fresh cilantro for extra flavor.

Nutrition

Find it online: https://carlacooking.com/fajita-chicken-casserole-recipe/