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Chicken Fajita Casserole fresh from the oven with melted cheese and colorful peppers.

Chicken Fajita Casserole

Easy, cheesy, and full of Tex-Mex flavor—this Chicken Fajita Casserole combines seasoned chicken, bell peppers, and melted cheese in a simple one-pan meal perfect for busy nights.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Tex-Mex
Calories: 420

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into strips
  • 3 large bell peppers red, yellow, green, sliced
  • 1 large onion sliced
  • 2 cups shredded cheese cheddar, Monterey Jack, or pepper jack
  • 10 oz diced tomatoes with green chilies drained
  • 2 tbsp olive oil
  • 1 lime juiced
  • fresh cilantro chopped, for garnish
Homemade Fajita Seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper adjust to taste
  • salt and black pepper to taste

Equipment

  • 9x13 baking dish
  • Mixing Bowls
  • Knife
  • Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 baking dish.
  2. In a bowl, combine chicken strips with olive oil, lime juice, and the homemade fajita seasoning. Let marinate for at least 10–15 minutes.
  3. Add sliced bell peppers and onion to the bowl and toss everything to coat evenly.
  4. Layer half of the chicken and veggie mix in the baking dish. Top with half the diced tomatoes and 1 cup of shredded cheese. Repeat with remaining layers.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is melted and golden.
  6. Optional: Broil for 2–3 minutes at the end for extra browning. Garnish with fresh cilantro and serve with warm tortillas or rice.

Notes

Chef Luna's Tip: For meal prep, assemble ahead and refrigerate for up to 24 hours before baking. Leftovers reheat beautifully for easy lunches!