Cheesy Chicken Fajita Casserole

A hearty and filling casserole that combines tender chicken, vibrant vegetables, and cheesy goodness, perfect for busy weeknights or gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 520

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
2 cups bell peppers, chopped (red, green, yellow)
1 unit onion, chopped
1 cup fajita seasoning You can make your own by combining chili powder, cumin, garlic powder, and paprika.
2 cups shredded cheese (cheddar or Mexican blend) Feel free to experiment with different cheeses like Monterey Jack or pepper jack.
1 cup sour cream
1 can black beans, rinsed and drained (15 oz)
1 cup corn (frozen or canned)
1 package tortilla chips (optional, for topping)
Salt and pepper, to taste

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, bell peppers, onion, fajita seasoning, black beans, corn, and sour cream. Mix well.

Assembly

Spread half of the mixture in the bottom of a greased casserole dish.
Top with half of the shredded cheese.
Add the remaining chicken mixture on top and finish with the remaining cheese.
If using, crush tortilla chips and sprinkle on top for added crunch.

Cooking

Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy your cheesy chicken fajita casserole!

Notes

Best served warm. Pairs well with tortilla chips, fresh salad, salsa, guacamole, or extra sour cream. To store leftovers, let the casserole cool completely, cover it tightly, and refrigerate for 3 to 4 days, or freeze portions for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.