Description
A comforting baked chicken fajita casserole featuring tender chicken, colorful bell peppers, warm spices, and a creamy cheese mixture that brings classic fajita flavors into an easy oven-baked dish.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced tomatoes with green chilies
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a large mixing bowl, combine the cooked chicken, sliced red bell pepper, sliced green bell pepper, and sliced onion.
- In another bowl, mix the cream cheese, sour cream, olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until smooth.
- Add the diced tomatoes with green chilies to the creamy mixture and stir well.
- Pour the mixture over the chicken and vegetables and stir until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25–30 minutes until the casserole is hot, bubbly, and the cheese is melted.
- Let it cool slightly before serving.
Notes
- Add sliced mushrooms or corn for extra texture.
- Mix in diced jalapeños or extra chili powder for additional heat.
- Use Mexican cheese blend or pepper jack instead of cheddar for stronger flavor.
- Cooked rice can be added to turn the casserole into a heartier one-pan meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or in the oven at 350°F (175°C) for about 15 minutes.
- This casserole can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
