This Chicken Fajita Casserole is a family favorite dinner recipe that is not only delicious but healthy as well. This Mexican casserole is baked in the oven and has tender chicken, melted cheese, and loads of veggies.
It’s low carb and keto-friendly but easily made for carb lovers, by adding rice or serving it in a tortilla.
Chicken Fajita Casserole – An Easy Weeknight Dinner Recipe
Quick, easy, healthy dinner options are a must have for a busy parent. No matter the time of year, weeknights at home can get crazy. But, it’s important to me that we have a family dinner with a delicious and nutritious meal, even if we only get to sit down together for 10 minutes.
This Chicken Fajita Casserole is one of my favorites! It checks all of the boxes and it can be versatile. It can be made carb free for those watching their figure but it can also easily be made with carbs for the growing kiddos! Not to mention, it’s packed with flavor and so delicious.
If you are also on the hunt for some easy casserole recipes to have on hand for busy nights, you have to add this one to the recipe box! It has become one of the most requested dinners in my family. I know you are going to love this chicken fajita casserole!
Ingredients / Shopping List
- Chicken tenders
- Fajita seasoning
- Green bell pepper
- Red bell pepper
- Onion
- Olive or vegetable oil
- Cream cheese
- Butter
- Colby Monterey jack cheese
- Mexican crumbling cheese
- Fresh cilantro
- Chicken broth
Substitutions and Additions
- Chicken: My family loved the chicken tenders in this, but boneless skinless chicken breasts or thighs would also work just as well.
- Peppers and Onion: You can use any color of bell pepper that you prefer. The same goes for the onion, any type will be delicious! The amount of veggies included in your casserole is really up to you. You can add more, or less depending on your preference and maybe your audience!
- Cheese: Other cheeses or combinations of cheeses, such as cheddar or mozzarella can be used in your fajita casserole.
This meal is really low carb, making it healthier and diet friendly. However, if you’d like to add some carbs to it, you could add beans and/or rice as a side dish with your casserole. You could also scoop the casserole into warmed tortillas. It’s delicious that way! I like to serve it as is with some fresh, crunchy lettuce and a dollop of sour cream.
How to Make Chicken Fajita Casserole
- Spray a 9×13 pan with cooking spray.
- Place chicken tenders in the pan and sprinkle with 1 tablespoon of the fajita seasoning. Then, bake the chicken for 20 minutes at 350 degrees. Drain and cut the chicken into bite-sized pieces. Set aside.
TIP: This 9×13 pan is what you will use to bake the casserole, so don’t throw it in the sink just yet! - In a large skillet, heat the oil over medium heat. Saute the peppers and onion, until the onions have begun to carmelize. Remove them from the skillet and set them aside.
- In the same large skillet, melt the butter over medium heat. Add cream cheese and melt, stirring often, so that it does not burn. Once the cream cheese starts to melt, slowly add the chicken broth stirring constantly to combine.
- Once the cream cheese has melted, add the remaining fajita seasoning and ½ cup Monterey jack cheese. Stir until cheese is melted. Remove the skillet from the heat.
- Add the chicken and vegetables to the skillet and combine with the cream cheese mixture. Spread the mixture into the 9×13 pan.
- Bake for 15 minutes at 350 degrees. Sprinkle the remaining cheese on top and bake for 5 minutes longer, or until the cheese is melted.
- Garnish if desired with the crumbling cheese and cilantro on the top.
Tips
While the chicken is baking for the 20 minutes in the oven, you can work on steps 3 through 5.
How to Store Chicken Fajita Casserole
Leftover Chicken Fajita Casserole should be stored in an airtight container in the fridge. It’s a great dish for reheating on a busy night. Just pop it in the microwave!
Make-Ahead Meal
You can also make your casserole ahead of time. Just assemble the dish and place it in the fridge, covered, until you’re ready to bake. It can stay in the fridge for 1-2 days like this. When ready, just follow the baking instructions above. You may have to add 5-10 minutes to the chilled dish, keep an eye on the cheese to tell you when it’s done.
More Casserole Recipes
Pizza Casserole | Lasagna Casserole | Million Dollar Spaghetti Casserole | Chicken Pot Pie Casserole | Dorito Casserole | Easy Tater Tot Casserole | Ritz Chicken Casserole | Baked Spaghetti and Meatballs | Jiffy Corn Casserole
Chicken Fajita Casserole
Ingredients
- 2 pounds chicken tenders
- 1 packet fajita seasoning approximately 4 tablespoons, divided
- ½ green bell pepper seeded and sliced into ½ inch strips
- ½ red bell pepper seeded and sliced into ½ inch strips
- 1 medium onion sliced into strips (approximately 1 cup)
- 2 tablespoons olive oil or vegetable oil
- 8 ounces cream cheese softened
- 1 tablespoon butter
- 1½ cups colby monterey jack cheese shredded, divided
- ¼ cup Mexican crumbling cheese
- ¼ cup fresh cilantro chopped
- ½ cup chicken broth
Instructions
- Preheat the oven to 350°. Lightly spray a 9×13 pan with cooking spray.
- Lay chicken tenders in the pan. Sprinkle 1 tablespoon of the fajita seasoning on the chicken. Bake the chicken for 20 minutes, or until done. Drain the drippings. Cut the chicken into bite-size pieces. Set both the pan and chicken aside.
- Heat oil in a large skillet over medium heat. Add peppers and onion and saute for 8 to 10 minutes. The onions will begin to caramelize. Remove vegetables from the skillet and set them aside.
- In the same large skillet used in Step 3, melt the butter over medium heat. Add cream cheese, stirring so it does not burn. Once the cream cheese starts to melt, slowly add the chicken broth stirring constantly to combine.
- Once the cream cheese has melted, add remaining fajita seasoning and ½ cup Colby Monterey jack cheese. Stir until Colby Monterey Jack cheese is melted. Remove the skillet from the heat.
- Add the chicken and vegetables to the skillet and combine with the cream cheese mixture. Spread the mixture into the 9×13 pan.
- Bake for 15 minutes. Sprinkle the remaining cheese on top and bake 5 minutes longer, or until cheese is melted.
- Garnish if desired with the crumbling cheese and cilantro on top.
Jenn’s Notes
- My family loved the chicken tenders in this, but boneless skinless chicken breasts or thighs also work.
- Use any color of bell pepper that you prefer. The same goes for the onion.
- The amount of vegetables is really up to you and your preference.
- Other cheeses or combinations of cheeses, such as cheddar or mozzarella, can be used.
- For those wishing to add carbs to this meal, beans and rice can be served with the casserole.
- The casserole can also be scooped into warmed tortillas.
Video
Nutrition Info
Chicken Fajita Casserole is an easy casserole dish that makes for a flavorful and healthy dinner. Serve it as is to keep it low carb and diet friendly, or add rice and tortillas. Either way, it’s delicious. This will definitely become a family favorite!
I haven’t made it yet, but it looks and sounds fantastic!
I’m interested in low-carb recipes and your dish look so amazing! Will definitely save this recipe to try soon, thank you!