Seasoned chicken and fajita veggies smothered in cheese make this chicken fajita casserole an easy, low-carb, way to enjoy flavorful fajita chicken in a simple baked dish!
More Mexican recipe favorites include shrimp fajitas, steak Fajitas and this Fajita salad recipe.
Table of Contents
Cheesy Chicken Fajita Casserole
This chicken fajita casserole is an easy way to cook up fajita filling without having to watch over it in a skillet. It’s right up there with how easy sheet pan chicken fajitas and easy crockpot chicken fajitas are and the filling can be used in so many ways!
Why This Recipe Works
- Versatile. Fajita casserole can be served over salad or rice in chicken fajita bowls, or we can go the traditional route and use it as a filling for traditional chicken fajitas.
- So much flavor. Smoky, robust fajita seasoning, crisp-tender peppers and onions, tender juicy chicken, and melty cheese on top make for one flavor-packed meal!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chicken: You’ll need boneless skinless chicken breasts cut into 1/2 inch strips.
- Fajita veggies: Thaw a bag of frozen fajita veggies about 1 hour before you begin and drain any excess water.
- Cheese: I use a Mexican blend, but you can use your favorite shredded cheese.
- For serving: Tortilla shells, tortilla chips, sour cream, avocado slices, lime juice, and fresh cilantro.
Tips and Variations
- Instead of the fajita seasoning mix, you can use homemade taco seasoning for a slightly different flavor.
- Boneless skinless chicken thighs can be used if you prefer the flavor of dark meat.
- If you want to use fresh vegetables, cut up a red bell pepper, green bell pepper, and an onion.
- Swap the Mexican blend for cheddar cheese or pepper jack cheese, if preferred.
How to Make Chicken Fajita Casserole
- Season chicken and fajita veggies. Place chicken and veggies into a 9×13 casserole dish. Drizzle with olive oil and sprinkle the seasonings overtop. Use tongs to toss everything to coat and make sure everything is evenly distributed in the baking dish.
- Add cheese and bake. Sprinkle the cheese overtop and bake uncovered for 20 minutes until the chicken is cooked through.
- Serve and enjoy. Have your fajita chicken casserole on its own, with your favorite sites, or in a tortilla with your favorite toppings.
Serving Suggestions
To keep it low carb, you can serve it with a side salad or cauliflower rice.
Alternatively, you could have it with a side of black beans and rice or use the rice and beans as the base for a chicken fajita bowl.
You could also wrap up the filling in a homemade flour tortilla and top it with some guacamole or restaurant-style salsa.
Sometimes, if we’re feeling snack-ish, we’ll warm up some leftovers and scoop them up with tortilla chips for a fuss-free midday snack.
More Mexican recipe favorites include one pot burrito bowl, green chile chicken enchiladas and crockpot Mexican chicken!
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Chicken Fajita Casserole
Video
Ingredients
- 1 ½ Pounds boneless skinless chicken breast , sliced into 1/2-inch strips
- 2 Tablespoons olive oil
- 15 ounce bag fajita veggies , see notes
- 2 Tablespoons Fajita seasoning
- 1-2 cups shredded cheese , I used a Mexican blend
For serving (optional): Tortillas or tortilla chips, sour cream, avocado slices, cilantro
Instructions
- Prep. Preheat oven to 400°F.
- Assemble. Place 1 1/2 pounds chicken strips and 15 ounces fajitas veggies in a 9×13" casserole dish or 10-inch skillet. Drizzle 2 Tablespoons olive oil and 2 Tablespoons fajita seasoning over top. Toss until well coated. Sprinkle 2 cups cheese over the top.
- Bake. Bake uncovered for 20 minutes, or until chicken has cooked through to 165°F.
- Serve. Serve in a tortilla if desired and add your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
This makes a great make-ahead meal with easy meal prep.
You can season the meat and veggies the night before and keep them refrigerated overnight.
If you want to bake everything, allow it to cool, and freeze it for later, you can do that too.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat smaller portions of the fajita chicken casserole in the microwave or place everything in a baking dish and heat it in the oven.
Absolutely. Once it has completely cooled, the veggies and chicken mixture can be kept frozen for up to 3 months. Thaw in the fridge overnight then reheat and enjoy all over again.
Categorized as: 30 Minute Meals, 5 Ingredients Or Less, Chicken, Cinco De Mayo, Dinner, Gluten-Free, Low Carb, Mexican
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The recipe turned out great and was loved by the whole family. – Recipe tester
So glad to hear it was a dinnertime win!
Served it with tortillas and avocado slices—so good! The chicken was tender and flavorful, and we loved the combination of veggies and spices.
Beyond delicious and SO easy to make!! Even my youngest who is so picky loved it!
This was the most delicious dinner and so easy to throw together. Loved it!
Looking forward to trying it!