Description
This Chicken Fajita Casserole is a hearty and flavorful weeknight dinner, combining tender fajita-seasoned chicken, sautéed onions and bell peppers, layered with creamy cheese mixtures and corn tortillas, then baked to golden perfection. It’s an easy, crowd-pleasing meal perfect for family dinners or potlucks.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 1 (1 ounce) package fajita seasoning
- 1 tablespoon olive oil
Cream Cheese Mixture
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Assembly and Toppings
- 12 (6-inch) corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: salsa, guacamole, extra sour cream, chopped cilantro
Instructions
- Prepare Chicken and Vegetables: In a large bowl, toss the bite-sized chicken pieces with the fajita seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers and cook until they are softened and slightly caramelized, about 8-10 minutes. Return the cooked chicken to the skillet and stir to combine all ingredients. Remove from heat.
- Make Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes and green chilies, and sour cream. Using an electric mixer, beat the mixture until smooth and creamy. Stir in half of the shredded cheddar cheese and Monterey Jack cheese (½ cup each) until evenly incorporated.
- Assemble Casserole: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture evenly on the bottom of the dish. Arrange 4 corn tortillas over the cream cheese layer, slightly overlapping. Spread half of the chicken and vegetable mixture over the tortillas. Spread half of the remaining cream cheese mixture on top of the chicken layer. Repeat the layering process with 4 more corn tortillas, the remaining chicken mixture, and the remaining cream cheese mixture. Finish with the last 4 corn tortillas on top. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the casserole.
- Bake Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. Remove from oven and let the casserole rest for 10-15 minutes before serving.
- Serve: Cut the casserole into squares and serve hot. Garnish with optional toppings like salsa, guacamole, extra sour cream, or chopped cilantro as desired.
Notes
- You can use chicken thighs instead of breasts for a juicier casserole.
- For a spicier dish, add sliced jalapeños or use spicy Rotel tomatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make this dish gluten-free, ensure the fajita seasoning and cream of chicken soup are gluten-free certified.
- Feel free to substitute corn tortillas with flour tortillas if preferred.
