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Easy Chicken Fajita Casserole Bake

A close-up view of a hearty slice of fajita chicken casserole topped with melted, bubbly cheddar and Monterey Jack cheese.
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Make this simple, cheesy chicken fajita casserole for a comforting, one-dish Tex Mex dinner that tastes like your favorite weeknight fajitas.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 packet (1 ounce) fajita seasoning mix
  • 1 cup water
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 2 cups shredded Mexican blend cheese, divided
  • 4 cups tortilla chips, lightly crushed
  • 1/2 cup shredded Monterey Jack cheese (for topping)

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 heat. Add the sliced onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  3. Stir in the fajita seasoning mix and cook for 1 minute until fragrant. Add the water and bring to a simmer. Cook until the liquid reduces slightly, about 3 minutes. Remove from heat.
  4. In a large bowl, combine the shredded chicken, the cooked pepper and onion mixture, cream of chicken soup, diced tomatoes and green chilies, sour cream, softened cream cheese, and 1.5 cups of the Mexican blend cheese. Mix until everything is well combined.
  5. Spread half of the crushed tortilla chips evenly over the bottom of the prepared baking dish.
  6. Spoon the chicken mixture over the chips and spread into an even layer.
  7. Top the chicken layer with the remaining 1.5 cups of Mexican blend cheese. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top layer.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  9. Let the casserole rest for 5 minutes before serving. Serve with your favorite toppings like salsa or guacamole.

Notes

  • For a low carb fajita bake option, substitute the tortilla chips with 3 cups of cooked cauliflower rice or extra cooked chicken.
  • You can prepare this casserole ahead of time. Assemble all ingredients, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • If you do not have cooked chicken, you can cook 1 pound of raw chicken breasts in the skillet with the peppers, seasoning, and water until cooked through before mixing with other ingredients.

Nutrition

Find it online: https://cookingbyjade.com/fajita-chicken-casserole-recipe-easy-bake/