Here’s how to make it 👇
🌶️ Chicken Fajita Casserole Recipe
Serves: 4–6
Prep time: 15 minutes
Cook time: 25–30 minutes
🧺 Ingredients
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1 ½ lbs chicken breast (cut into thin strips)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow onion, sliced
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2 tbsp olive oil
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2 tsp chili powder
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1 tsp cumin
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt and pepper, to taste
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½ cup sour cream (or Greek yogurt)
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½ cup cream cheese, softened
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1 cup shredded cheddar cheese (or Mexican blend)
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1 cup shredded Monterey Jack
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Optional: juice of 1 lime, chopped cilantro, jalapeño slices
🔥 Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Sauté chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned (about 5–6 minutes).
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Add veggies: Toss in sliced bell peppers and onion; cook until just tender (3–4 minutes).
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Season: Add chili powder, cumin, paprika, garlic powder, and onion powder. Stir to coat everything evenly.
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Mix sauce: In a bowl, whisk together sour cream and cream cheese until smooth. Stir into the skillet mixture until creamy.
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Assemble: Pour everything into your prepared baking dish. Top with shredded cheeses.
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Bake for 15–20 minutes, until bubbly and golden.
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Serve: Garnish with fresh cilantro and lime juice. Serve with rice, tortillas, or over cauliflower rice for a low-carb option.
🍴 Tips & Variations
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Add rice or pasta: Mix in cooked rice or noodles before baking for a heartier casserole.
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Make it spicy: Add jalapeños or cayenne to the seasoning.
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Low-carb / keto: Skip the rice and serve over sautéed zucchini or cauliflower rice.
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Add beans or corn: Stir in black beans or corn kernels for a Tex-Mex twist.
Would you like me to give you a one-pan, no-bake version of this (like a skillet fajita casserole) or keep it as a baked casserole version?
