Chicken Fajita Casserole

This cozy chicken fajita casserole brings all those amazing restaurant flavors right to your dinner table! Your family will absolutely love how all the classic fajita ingredients come together in one easy skillet dish. The best part is you get all that delicious flavor with way less work than making individual fajitas.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 45 minutes, Serves: 4 people.

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 474 Calories, 28g Fat, 25g Carbs, 31g Protein.

Ingredients You’ll Need

Avocado oil: You’ll need 3 tablespoons of this good-for-you oil. It handles high heat really well and adds such a nice clean flavor to everything.

Bell peppers: Grab 1 large red bell pepper and 1 large yellow bell pepper, both sliced up. These colorful veggies make the dish look so pretty and taste amazing!

Onion: One medium onion, halved and sliced, gives you that perfect sweet flavor when it gets all soft and golden.

Spice blend: You’ll mix up 4 teaspoons chili powder, 2½ teaspoons ground cumin, 1¼ teaspoons garlic powder, ¾ teaspoon salt, and ¼ teaspoon ground pepper. This combo makes everything taste like authentic fajitas!

Chicken thighs: 2½ cups of sliced cooked chicken thighs work perfectly here. They stay so juicy and flavorful in the casserole.

Lime juice: Just 1 tablespoon of fresh lime juice brightens up all those rich flavors beautifully.

Corn tortillas: 6 small corn tortillas, halved and cut into 1-inch strips, become tender and soak up all the good flavors.

How to Make Chicken Fajita Casserole

Step 1: Preheat your oven to 400°F. Heat 3 tablespoons of avocado oil in a large ovenproof skillet over medium heat. Add your sliced red pepper, yellow pepper, and onion to the hot oil. Cook them for 2 minutes, stirring them around so they start getting soft.

Step 2: Mix all your spices together in a small bowl – the chili powder, cumin, garlic powder, salt, and pepper. Set aside 1 teaspoon of this spice mix for later. Sprinkle the rest over your cooking vegetables. Keep cooking and stirring until the veggies are nice and soft, about 4 more minutes.

Step 3: In a medium bowl, toss your cooked chicken with that reserved teaspoon of spice mix. Add the seasoned chicken to your skillet with the vegetables. Cook everything together, stirring, until the chicken is heated through, about 2 minutes.

Step 4: Take the skillet off the heat and stir in the lime juice. Gently fold in your tortilla strips so they get coated with all those yummy flavors. Sprinkle the cheese evenly over the top.

Step 5: Pop the whole skillet into your preheated oven. Bake for 15 to 20 minutes until everything is hot and bubbly and that cheese is perfectly melted. Sprinkle with fresh cilantro before serving.

Easy and Quick Chicken Fajita Casserole Version

Want to make this even faster? You can use a bag of frozen bell pepper and onion strips! Just use about 3 cups of the frozen mix and cook it for an extra minute or two since it starts frozen. Also, rotisserie chicken from the store works perfectly – just shred about 2½ cups worth. This cuts your prep time down to just 15 minutes!

Serving Ideas

This casserole is pretty much a complete meal all on its own! But if you want to make it extra special, serve it with some creamy guacamole, tangy sour cream, and your favorite salsa on the side. A simple side of black beans or some warm cornbread makes it even more filling and delicious.

Storage

Store any leftovers in the fridge for up to 3 days in airtight containers. To reheat, just pop individual portions in the microwave for 30-second intervals until heated through. You can also warm it up in a skillet over medium heat for a few minutes.

Substitutions

No chicken thighs? Chicken breast works great too, or try beef strips for a different twist. If you can’t find Mexican cheese blend, regular cheddar or Monterey Jack cheese work just fine. Don’t have corn tortillas? Flour tortillas cut into strips work in a pinch, though the dish won’t be gluten-free anymore.

Pro Tips

Don’t skip the lime juice: It really brightens up all those rich, warm spices and makes everything taste fresh.
Use an ovenproof skillet: Cast iron works perfectly and goes from stovetop to oven without any fuss.
Let it rest: Give the casserole 5 minutes to cool after baking – it makes serving so much easier.
Prep ahead: You can cook the veggie and chicken mixture earlier in the day, then just add tortillas and cheese when you’re ready to bake.

FAQs

Can I use a different meat?

You bet! This fajita casserole tastes amazing with steak cuts like skirt steak, flank steak, or rump steak. Just make sure to cook the beef until it’s tender before adding it to the casserole.

What should I serve with Chicken Fajita Casserole?

I love setting out a variety of toppings so everyone can customize their own serving! Try different salsas from mild to spicy, pico de gallo, avocado slices or guacamole, sour cream, and jalapeño peppers. For sides, Mexican rice, cauliflower rice, black beans, or a fresh corn and black bean salad all work beautifully.

How should I store and reheat leftovers?

Sure thing! Cool the casserole completely, then store it in airtight containers in the fridge for about 3 days. You can reheat it in the microwave in 30-second bursts until it’s warmed through, or warm it up in a skillet over medium heat. Both ways work great!

I’d love to hear how this casserole turns out for you! It’s become such a favorite in my kitchen because it’s so easy but tastes like you spent hours cooking. Let me know if you try any fun variations – I’m always looking for new ideas to share!