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Easy Chicken Fajita Casserole: Cheesy Tex Mex Bake

A close-up serving of cheesy fajita chicken casserole with shredded chicken, black beans, and peppers on a white plate.
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Make this simple, one-dish Chicken Fajita Casserole for a quick weeknight dinner. It combines the bold flavors of chicken fajitas with a comforting, cheesy baked format.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 (10 ounce) package frozen corn, thawed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 packet (1 ounce) fajita seasoning mix
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: Tortilla chips, salsa, chopped cilantro

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned, about 5 to 7 minutes. Remove the chicken and set it aside.
  3. Add the sliced onion and peppers to the same skillet. Cook until softened, about 5 minutes. Sprinkle the fajita seasoning mix over the vegetables and stir for 1 minute until fragrant.
  4. In a large bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth.
  5. Stir the cooked chicken, seasoned vegetables, thawed corn, and black beans into the soup mixture until everything is combined.
  6. Pour the mixture into the prepared baking dish.
  7. Top evenly with the Monterey Jack and cheddar cheeses.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
  9. Let the casserole rest for 5 minutes before serving. Serve with your choice of toppings.

Notes

  • For a low carb option, skip the corn and use extra vegetables like zucchini or mushrooms.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10 minutes to the bake time if cooking directly from the refrigerator.
  • Use pre-cooked rotisserie chicken to reduce the initial cooking time.

Nutrition

Find it online: https://dishicious.com/fajita-chicken-casserole-recipe/