Introduction

This Chicken Fajita Casserole is everything you love about sizzling fajitas — juicy chicken, sweet bell peppers, onions, smoky spices, and melted cheese — all baked together in one comforting dish. Instead of standing at the stove with a hot skillet, you toss everything into a baking dish, let the oven do the work, and end up with a bubbling, cheesy, flavor-packed meal.

It’s a wonderful balance of Tex-Mex flavors, cheesy goodness, and wholesome ingredients. Serve it over rice, wrapped in tortillas, or with a crisp salad — and you’ve got a hearty meal everyone will love.

Why I Love This Recipe

I love this recipe because it captures all the bold, zesty flavors of traditional chicken fajitas in a warm, bubbly, and comforting casserole form. Instead of juggling sizzling skillets and tortillas, everything comes together in one dish—juicy chicken, tender peppers and onions, and layers of melty cheese that make each bite irresistibly satisfying.

Another reason I love it is its versatility. It’s just as perfect for a casual weeknight dinner as it is for a fun family gathering or potluck. Plus, it’s a recipe that feels hearty while still being wholesome—you’re getting lean protein, plenty of veggies, and loads of flavor in every serving.

Finally, I adore how customizable it is. You can spice it up with extra jalapeños, mellow it down for the kids, or add rice, beans, or tortillas on the side. It’s a dish that never disappoints and always leaves everyone full, happy, and asking for seconds.

Why It’s a Must-Try Dish

This dish is a must-try because it takes the vibrant flavors of sizzling fajitas and transforms them into a cheesy, oven-baked comfort meal that’s both easy to prepare and impossible to resist. It eliminates the fuss of stovetop cooking without sacrificing flavor—every bite delivers tender chicken, roasted peppers, caramelized onions, and gooey melted cheese.

It’s also a must-try for its crowd-pleasing appeal. Whether you’re feeding a family on a busy weeknight, hosting a casual dinner with friends, or bringing a dish to a potluck, this casserole never fails to impress. It’s hearty, filling, and layered with flavors everyone loves.

Best of all, it’s highly adaptable—you can make it low-carb by skipping tortillas, bulk it up with rice or beans, or customize the spice level to suit your taste. It’s everything you love about Tex-Mex cooking, baked into one bubbly, cheesy dish that’s destined to become a favorite in your recipe rotation.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: ~350 kcal per serving (without tortillas or rice)

Ingredients

For the Chicken & Veggies:

• 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
• 3 bell peppers (red, yellow, green), sliced
• 1 large yellow onion, sliced
• 2 tbsp olive oil

For the Seasoning:

• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)

For Baking:

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro (optional, for garnish)
• Lime wedges (for serving)

Step-by-Step Preparation Method

1. Preheat the Oven

• Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Season the Chicken and Veggies

1. Place sliced chicken, peppers, and onions in a large bowl.
2. Drizzle with olive oil.
3. Add chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne (if using).
4. Toss until everything is evenly coated.

3. Assemble the Casserole

1. Spread the seasoned chicken and veggies evenly in the prepared baking dish.
2. Cover with foil and bake for 20–25 minutes, or until chicken is nearly cooked through.

4. Add the Cheese

1. Remove the foil and sprinkle cheddar and Monterey Jack cheese evenly over the top.
2. Return to the oven, uncovered, for 8–10 minutes, until cheese is melted and bubbly.

5. Garnish and Serve

• Remove from the oven, sprinkle with fresh cilantro, and serve with lime wedges.

How to Serve

• Spoon into warm tortillas for classic fajitas.
• Serve over steamed rice, cauliflower rice, or quinoa.
• Pair with sour cream, guacamole, and salsa for a full Tex-Mex spread.
• Use lettuce leaves for a low-carb option.

Recipe Tips & Variations

• Make it creamy: Add 4 oz of cream cheese after the first bake for a creamy twist.
• Add beans or corn: For extra heartiness, stir in a cup of black beans or corn before baking.
• Use chicken thighs: They stay extra juicy during baking.
• Spice it up: Add diced jalapeños or more cayenne for a kick.
• Make it dairy-free: Use vegan cheese shreds or skip cheese entirely.

Freezing & Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Assemble casserole (without cheese) and freeze for up to 3 months. Thaw overnight, then bake as directed, adding cheese in the last step.
• Reheating: Microwave individual portions or reheat in the oven at 350°F (175°C) until hot.

Special Equipment Needed

• 9×13-inch baking dish
• Large mixing bowl
• Foil for covering

FAQ

Q: Can I make this casserole ahead of time?
A: Yes! Assemble it (without baking), cover, and refrigerate up to 24 hours in advance.

Q: Can I use precooked chicken?
A: Yes — skip the first bake and just warm everything together until heated through.

Q: What cheese works best?
A: Cheddar and Monterey Jack melt beautifully, but you can also try Pepper Jack for extra spice.

Q: Can I make this low-carb?
A: Yes — serve with lettuce wraps or over cauliflower rice.

Conclusion

This Chicken Fajita Casserole with Peppers, Onions, and Cheese is a flavorful, easy-to-make dish that turns the sizzle of fajitas into a cozy baked comfort meal. With minimal prep, one pan, and big Tex-Mex flavor, it’s bound to become a weeknight favorite in your kitchen. Whether you serve it with tortillas, rice, or greens, this cheesy, zesty casserole will have everyone coming back for seconds.