Can I make fajita chicken casserole ahead of time?

Yes, this casserole is perfect for meal prep. Assemble everything in the baking dish (without baking), cover it tightly, and refrigerate for up to 24 hours. When you're ready to eat, bake as directed, adding a few extra minutes to the cook time if it's coming straight from the fridge.

Is fajita chicken casserole low-carb and keto-friendly?

Absolutely! This recipe is naturally low in carbs and high in protein, making it a great option for low-carb and keto diets. To keep it keto-compliant, serve without rice or tortillas and use full-fat sour cream or cheese.

Can I freeze this casserole?

Yes, fajita chicken casserole freezes well. After baking, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot throughout.

What’s the best cheese to use besides cheddar?

If you’re looking to switch up the flavor, Pepper Jack adds a spicy kick, while Monterey Jack provides a milder, creamy texture. Mozzarella is another option if you prefer a more subtle taste with extra meltability.

Fajita Chicken Casserole – Easy Recipe with Cheesy Tex-Mex Flavor

Name: Fajita Chicken Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 2 lbs chicken breasts, boneless and skinless, sliced into strips; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium onion, sliced; 1 can (10 oz) diced tomatoes with green chilies; 1 package fajita seasoning mix; 1 1/2 cups shredded cheddar cheese; 1/2 cup sour cream (optional); Fresh cilantro for garnish (optional)

Description

This Fajita Chicken Casserole combines all the flavors of classic fajitas in a cheesy, baked casserole. It’s packed with juicy chicken, colorful bell peppers, and savory spices, topped with melted cheddar cheese for a satisfying weeknight meal.

Ingredients

Scale

2 lbs chicken breasts, boneless and skinless, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
1 can (10 oz) diced tomatoes with green chilies
1 package fajita seasoning mix
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream (optional)
Fresh cilantro for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, toss the chicken strips with the fajita seasoning mix until evenly coated.
Add the sliced bell peppers, onion, and diced tomatoes (with juices) to the bowl and mix until well combined.
Transfer the chicken and vegetable mixture to a greased 9×13-inch baking dish. Spread it out evenly.
Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the casserole from the oven and sprinkle shredded cheddar cheese over the top. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with sour cream and cilantro, if desired. Serve hot.

Notes

If you’re missing an ingredient, you can substitute chicken thighs for breasts or use a different cheese such as mozzarella or Pepper Jack for extra flavor.
For a spicier dish, use hot diced tomatoes with green chilies or add jalapeños to the mixture.
This casserole can be made ahead of time and refrigerated for up to 24 hours before baking.
Leftovers can be stored in the fridge for 3 days and reheated in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 40g
Cholesterol: 90mg