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A close-up view of the creamy chicken fajita bake, highlighting the melted cheese and tender pieces of chicken and colorful bell peppers.

Chicken Fajita Casserole: The Ultimate Easy Weeknight Bake

This Chicken Fajita Casserole is the ultimate easy weeknight meal! Tender chicken, sweet peppers, and onions are baked in a creamy, cheesy sauce packed with bold fajita flavor. A guaranteed family favorite that's simple, satisfying, and ready in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 3 bell peppers (assorted colors) thinly sliced
  • 1 large yellow onion thinly sliced
  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 2-3 tbsp fajita seasoning use your favorite brand or a homemade mix
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet

Instructions
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on all sides, about 5-7 minutes. Transfer the chicken to the prepared baking dish.
  3. In the same skillet, add the sliced bell peppers and onion. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
  4. Reduce the heat to low. Add the softened cream cheese, sour cream, and fajita seasoning to the skillet with the vegetables. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy.
  5. Pour the vegetable and sauce mixture over the chicken in the baking dish. Stir gently to ensure everything is evenly coated. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
  6. Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese topping is melted and lightly browned. Let it rest for 5-10 minutes before serving.

Notes

Shortcut Tip: Use 3-4 cups of shredded rotisserie chicken to save time. Simply skip the searing step and mix it with the sauce and veggies.
Spice it Up: For a spicier casserole, add 1 diced jalapeño along with the bell peppers or a 1/2 teaspoon of cayenne pepper to the sauce.
Serving Suggestion: This casserole is delicious on its own or served with a side of cilantro-lime rice, cauliflower rice, or a fresh salad.
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