Description
This Chicken Fajita Casserole is a delicious and easy weeknight dinner combining tender chicken, colorful bell peppers, and savory spices baked to perfection with creamy cheeses. Featuring a rich blend of chili powder, cumin, and smoked paprika, this Mexican-American inspired casserole offers the comforting flavors of classic fajitas in a convenient baked dish that’s both gluten-free and crowd-pleasing.
Ingredients
Scale
Proteins and Dairy
- 1 1/2 pounds boneless skinless chicken breasts, sliced thin
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Spices and Oils
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced chicken breasts and cook until browned and cooked through, about 5 to 6 minutes. Remove the cooked chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the sliced onion. Sauté until the vegetables are tender, approximately 5 minutes.
- Add Spices and Combine: Return the cooked chicken to the skillet with the vegetables. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to fully coat the mixture. Remove the skillet from heat.
- Mix Creamy Ingredients: In a large bowl, combine the sour cream and softened cream cheese. Stir until smooth and well blended.
- Combine All Ingredients: Add the chicken and vegetable mixture into the bowl with sour cream and cream cheese. Stir everything together until the chicken and veggies are evenly coated with the creamy mixture.
- Assemble Casserole: Grease a 9×13-inch baking dish. Spread the chicken mixture evenly into the dish. Top with shredded cheddar cheese and Monterey Jack cheese.
- Bake: Place the casserole in the preheated oven. Bake for 20 minutes or until the dish is hot, bubbly, and the cheese has melted beautifully.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh cilantro before serving for a fresh burst of flavor.
Notes
- You can substitute Greek yogurt for sour cream to lighten the dish.
- Add a can of black beans or cooked rice to make it even heartier.
- Serve with tortillas or tortilla chips for an authentic fajita experience.
