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Creamy Fajita Chicken Casserole

Creamy Fajita Chicken Casserole: A Cozy Weeknight Wonder

This Creamy Fajita Chicken Casserole is a satisfying and easy one-dish meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb boneless, skinless chicken breasts or thighs
  • 8 oz cream cheese or Greek yogurt for a lighter version
  • 1 cup tomato sauce fresh or canned
  • 1 cup chicken stock homemade or store-bought
  • 2 tbsp fajita seasoning mix or substitute with chili powder
  • 1 cup bell peppers mixed colors (red, yellow, green)
  • 1 medium onion yellow or red, optional
  • 1 cup shredded cheese cheddar, Monterey Jack, or dairy-free
Optional Topping
  • 1 cup sour cream for topping
  • 1 avocado sliced for serving

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
  2. In a mixing bowl, combine cream cheese, tomato sauce, chicken stock, half of the fajita seasoning, salt and pepper. Mix until smooth.
  3. Place the chicken pieces into the prepared baking dish and sprinkle the remaining fajita seasoning over them.
  4. Pour the creamy sauce over the chicken, then layer the bell peppers and sliced onion on top.
  5. Sprinkle shredded cheese over the top to cover the layer.
  6. Bake for 15-25 minutes or until chicken reaches 165°F (74°C) and cheese is bubbly and golden.
  7. Optionally, broil for 2 minutes for extra crispiness.
  8. Let the casserole rest for a few minutes before serving. Top with sour cream and avocado slices if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 70mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat at 370°F (190°C). You can also prepare the casserole the night before and bake it later.

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