Here’s an easy, flavorful Chicken Fajita Casserole—all the bold fajita flavors baked into one cheesy, satisfying dish.
Chicken Fajita Casserole
Servings: 6
Ingredients
- 2–3 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), drained
- 1 cup cooked rice (white or brown)
- 1½ cups shredded Mexican-blend or cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
- Optional toppings: sour cream, cilantro, jalapeños
Instructions
- Preheat oven: 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté veggies:
- Heat olive oil in a skillet.
- Cook peppers and onions 4–5 minutes until just tender.
- Assemble casserole:
- In a large bowl, combine chicken, sautéed veggies, Rotel, cooked rice, spices, salt, and pepper.
- Stir in 1 cup of the cheese.
- Bake:
- Transfer mixture to baking dish.
- Top with remaining cheese.
- Bake uncovered 25–30 minutes until bubbly and golden.
- Serve:
- Let rest 5 minutes.
- Add desired toppings and serve.
Pro Tips
- Low-carb: Skip rice and add cauliflower rice.
- Creamy version: Mix in ½ cup sour cream or cream cheese.
- Spicy: Add extra jalapeños or fajita seasoning.
- Meal prep: Keeps well in the fridge for 3–4 days.
If you want, I can also give you a dump-and-bake version with raw chicken, or a keto fajita casserole with extra cheese and no rice 🌶️🧀🍗
