Fajita Chicken Casserole

Fajita Chicken Casserole 

A delicious and easy family dinner packed with tender chicken, colorful bell peppers, and bold fajita flavors. This cheesy casserole is perfect for busy weeknights, delivering all the taste of classic chicken fajitas in a comforting baked dish. Serve it with rice, tortillas, or a fresh salad for a complete meal everyone will love!

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 packet (1 oz) fajita seasoning mix
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 cup sour cream
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

In a large bowl, combine the chicken pieces with the fajita seasoning until evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes until lightly browned.

Add the sliced bell peppers and onion to the skillet. Cook for another 4–5 minutes until the vegetables begin to soften.

Stir in the drained diced tomatoes with green chilies and remove from heat.

In a separate bowl, mix the sour cream with half of the cheddar and Monterey Jack cheeses.

Spread the chicken and vegetable mixture evenly into the prepared baking dish. Spoon the sour cream mixture over the top and spread gently.

Sprinkle the remaining cheeses evenly over the casserole.

Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.

Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro before serving.