Chicken fajita casseroles bring peppers, onions, and savory seasoning together in an easy, satisfying meal. These recipes offer practical options for busy weeknights, meal prep, or feeding a hungry family. You’ll find plenty of flavor-packed ideas to make chicken fajitas in casserole form.
Helpful Tips Before You Start
A few simple prep steps help your chicken fajita casserole bake evenly and keep its peppers and onions flavorful.
Slice the Vegetables Evenly
Cut peppers and onions into similar-sized strips so they soften at the same rate. Thin slices cook faster, while thicker strips stay a little firmer.
Cut Chicken into Bite-Sized Pieces
Small, evenly sized pieces cook more consistently and are easier to serve. If the recipe calls for cooked chicken, shred or chop it before mixing.
Drain Wet Ingredients
Drain canned tomatoes, beans, or other add-ins well to help prevent a watery casserole. If using frozen peppers, thaw and pat them dry first.
Check for Doneness
Chicken should reach an internal temperature of 165°F (74°C). If the cheese browns before the casserole is heated through, cover it loosely with foil.
Rest Before Serving
Let the casserole stand for about five minutes after baking. This gives the juices time to settle and makes portions easier to serve.
Classic Chicken Fajita Casserole with Roasted Peppers and Onions
This casserole brings the familiar fajita combination of chicken, sweet peppers, and onions together in one warm, easy-to-serve dish. Roasting the vegetables first gives them lightly browned edges and a sweeter flavor.
It works well for a weeknight dinner or a casual meal with family. The chicken stays tender beneath a layer of melted cheese, while fajita seasoning, lime, and cilantro add a bright, savory finish.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 bell peppers, one red and one green, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil, divided
- 2 tablespoons fajita seasoning
- 1 tablespoon lime juice
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Spread the sliced peppers and onion on a sheet pan. Toss them with 1 tablespoon of the olive oil, then arrange them in an even layer.
- Roast the vegetables for 15 minutes, stirring once, until tender and lightly browned around the edges. Transfer them to a baking dish and lower the oven temperature to 375°F.
- In a bowl, toss the chicken pieces with the remaining 1 tablespoon olive oil and the fajita seasoning until evenly coated. Add the chicken to the baking dish and stir it together with the roasted peppers and onion.
- Bake uncovered for 20 to 25 minutes, until the chicken is cooked through. Check that the thickest pieces reach 165°F.
- Sprinkle the Monterey Jack cheese evenly over the casserole. Bake for another 3 to 5 minutes, until the cheese has melted. Let the casserole rest for 5 minutes, then drizzle with lime juice and scatter the cilantro over the top before serving.
Extra Tips
Slice the peppers and onion to a similar thickness so they roast evenly. If your fajita seasoning is already salty, taste the finished casserole before adding any extra salt. Serve it straight from the baking dish with warm tortillas or rice.Course: Main Course Cuisine: Mexican Equipment: Sheet Pan, Baking Dish, Mixing Bowl, Oven
Cheesy Chicken Fajita Rice Casserole with Black Beans
This casserole brings chicken fajita flavor together with tender rice, black beans, peppers, and onions in one cheesy bake. It makes a filling weeknight dinner with plenty of familiar, easy-to-find ingredients.
The rice cooks right in the casserole, soaking up the seasoned broth as the peppers soften and the cheese melts over the top. Serve it straight from the baking dish for a cozy meal that’s easy to share.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 cup long-grain white rice, uncooked
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with a little of the olive oil.
- In a large bowl, toss the chicken with the remaining olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Add the uncooked rice, sliced red and green bell peppers, onion, and drained black beans to the baking dish. Pour in the chicken broth and stir to distribute the rice and vegetables evenly.
- Arrange the seasoned chicken over the rice mixture. Cover the dish tightly with foil and bake for 45 minutes, until the rice is tender and the chicken is cooked through.
- Remove the foil and sprinkle the Monterey Jack cheese evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Keep the baking dish tightly covered during the first bake so the rice can absorb the broth and cook through. If the rice still seems firm after 45 minutes, cover it again and bake for a few more minutes before adding the cheese. Leftovers reheat well with a small splash of broth to keep the rice moist.Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Large Bowl, Foil
Chicken Fajita Enchilada Casserole with Corn Tortillas
This casserole brings together the peppers and onions of chicken fajitas with the saucy, layered feel of enchiladas. Corn tortillas soften between layers of seasoned chicken, enchilada sauce, and melted cheese.
It works well for a weeknight dinner or a relaxed make-ahead meal. Each scoop is savory and cheesy, with tender vegetables and a little brightness from fresh lime and cilantro.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup red enchilada sauce
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5 to 6 minutes per side, until cooked through. Transfer the chicken to a plate and let it rest for a few minutes.
- Add the onion and both bell peppers to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until softened. Stir in the chili powder, cumin, garlic powder, salt, and black pepper.
- Shred the rested chicken with two forks, then stir it into the skillet with the vegetables. Add ¼ cup of the enchilada sauce and mix to coat.
- Spread a thin layer of the remaining enchilada sauce over the bottom of the baking dish. Arrange 4 corn tortillas over the sauce, overlapping them as needed. Spoon half of the chicken and pepper mixture on top, drizzle with about one-third of the remaining sauce, and sprinkle with half of the cheese.
- Add the remaining 4 tortillas. Top with the rest of the chicken and pepper mixture, the remaining sauce, and the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving with lime wedges and chopped cilantro.
Extra Tips
For neat slices, let the casserole rest before cutting, though the corn tortillas will be soft and saucy. If assembling it ahead, cover and refrigerate it, then bake until hot throughout, allowing a little extra time in the oven.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Aluminum Foil
Creamy Poblano Chicken Fajita Casserole with Pepper Jack
Roasted poblanos bring a mellow, earthy flavor to this chicken fajita casserole, while bell peppers and onions keep it colorful and hearty. A creamy sauce and melted pepper Jack make every serving rich, cheesy, and gently spicy.
It’s a cozy choice for a family dinner or an easy meal to share. Serve it straight from the baking dish, with lime wedges to brighten the creamy filling.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 poblano peppers
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded pepper Jack cheese, divided
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Heat the oven to 425°F. Place the poblanos on a baking sheet and roast, turning once, until blistered and softened, about 15 to 20 minutes. Transfer them to a covered bowl for 10 minutes. Peel away the loose skin, remove the stems and seeds, and slice the peppers.
- Reduce the oven temperature to 400°F. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, red bell pepper, and onion. Sprinkle with the chili powder, cumin, garlic powder, salt, and black pepper. Cook, stirring often, until the chicken is lightly browned and the vegetables begin to soften. The chicken does not need to be fully cooked yet.
- In a mixing bowl, stir together the cream cheese and sour cream until smooth. Mix in the lime juice and half of the shredded pepper Jack. Add the sliced poblanos and the chicken and vegetable mixture, then stir to coat everything evenly.
- Spoon the mixture into a baking dish and spread it into an even layer. Sprinkle the remaining pepper Jack over the top. Bake for 20 to 25 minutes, until bubbling around the edges and the chicken is cooked through.
- Let the casserole rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, remove all the poblano seeds and membranes before slicing. If the cream cheese is still firm, let it soften before mixing so the sauce blends smoothly. Leftovers reheat well covered in the oven, and a squeeze of lime just before serving helps refresh the creamy flavors.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
Smoky Chipotle Chicken Fajita Casserole with Sweet Potatoes
This casserole brings together tender chicken, sweet potatoes, and classic fajita peppers and onions with a smoky chipotle kick. The sweet potatoes soften as they bake, while the peppers keep a little texture.
It’s a cozy one-pan dinner for busy weeknights or a relaxed weekend meal. Serve it straight from the baking dish for a colorful, filling take on chicken fajitas.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 chipotle pepper in adobo sauce, finely minced
- 1 tablespoon adobo sauce
- ¾ teaspoon salt
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, stir together the olive oil, lime juice, smoked paprika, cumin, garlic powder, oregano, minced chipotle pepper, adobo sauce, and salt.
- Add the chicken, sweet potato, bell peppers, and onion to the bowl. Toss until everything is coated in the seasoning mixture.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and stir the ingredients, checking that the chicken and sweet potato pieces are not crowded together. Bake uncovered for another 15 to 20 minutes, until the chicken is cooked through and the sweet potato is tender.
- Sprinkle the Monterey Jack over the casserole. Bake uncovered for 3 to 5 minutes, until the cheese has melted. Finish with the chopped cilantro before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they become tender at the same time. For a milder smoky flavor, use half of the chipotle pepper and adobo sauce. Serve the casserole with lime wedges or warm tortillas if you like.Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Large Bowl, Aluminum Foil
Chicken Fajita Quinoa Casserole with Corn and Cotija
This casserole brings the color and flavor of chicken fajitas to a hearty quinoa bake. Bell peppers and onions soften alongside seasoned chicken, while corn adds sweetness and cotija gives the finished dish a salty, crumbly topping.
It works well for a family dinner or for making ahead on a busy day. The quinoa cooks in the casserole, soaking up the chicken broth and spices for a tender, filling dish with a lightly crisp top.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup corn kernels, fresh or thawed if frozen
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- In a large bowl, stir together the rinsed quinoa, chicken broth, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread the mixture evenly in the prepared baking dish.
- Add the chicken, red and green bell peppers, onion, and corn to the bowl. Toss with the olive oil, then arrange the mixture over the quinoa. Cover the dish tightly with foil.
- Bake for 35 minutes. Carefully remove the foil and check that the quinoa is tender and the chicken is cooked through. If the quinoa needs more time, cover the dish again and bake for another 5 to 10 minutes.
- Sprinkle the cotija over the casserole and bake uncovered for 5 minutes, until the cheese is warm. Let it rest for 5 minutes, then top with cilantro and serve with lime wedges.
Extra Tips
Cut the chicken and vegetables into similarly sized pieces so they cook evenly. If the casserole looks slightly wet when it comes out of the oven, let it rest before serving so the quinoa can absorb more liquid. Squeeze lime over each portion just before eating to brighten the smoky spices and salty cotija.Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Large Bowl, Aluminum Foil
Salsa Verde Chicken Fajita Casserole with Pinto Beans
This casserole brings together tender chicken, sweet peppers and onions, hearty pinto beans, and tangy salsa verde. A layer of melted Monterey Jack ties it all together, while cumin and chili powder add a gentle fajita-style warmth.
It’s a practical choice for a weeknight dinner or a casual make-ahead meal. Serve it straight from the baking dish, with lime wedges to brighten each hearty, savory portion.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup salsa verde
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, cumin, chili powder, and salt. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Add the red and green bell peppers and onion to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the drained pinto beans and salsa verde. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the Monterey Jack cheese over the top. Bake for 18 to 22 minutes, until the chicken is cooked through and the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes. Serve with lime wedges for squeezing over each portion.
Extra Tips
For a saucier casserole, use a chunky salsa verde and stir it through the filling before baking. If preparing the filling ahead, cook the chicken and vegetables, then refrigerate them with the beans and salsa verde; add the cheese just before baking and allow extra oven time if the dish is cold.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Measuring Spoons, Knife, Cutting Board
Low-Carb Chicken Fajita Casserole with Cauliflower Rice
This casserole brings classic chicken fajita flavors together with tender cauliflower rice, sweet peppers, and onions. It bakes into a hearty, cheesy dinner without the tortillas or regular rice.
It works well for a weeknight meal when you want a filling casserole that still feels fresh and bright. The chicken is seasoned with smoky spices, while a squeeze of lime and fresh cilantro add a lively finish.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Pulse the cauliflower florets in a food processor until they resemble rice grains. If needed, work in batches so the pieces process evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, chili powder, cumin, smoked paprika, ½ teaspoon of the salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside, about 4 minutes. It does not need to be fully cooked yet.
- Add the red and green bell peppers, onion, and remaining ¼ teaspoon salt. Cook for 4 to 5 minutes, stirring now and then, until the vegetables begin to soften.
- Stir in the cauliflower rice and lime juice. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, until the chicken is cooked through and the cheese is melted and lightly golden. Sprinkle with cilantro before serving.
Extra Tips
For the best texture, avoid overprocessing the cauliflower, since fine pieces can turn soft in the casserole. If the cauliflower gives off a lot of moisture, drain it before adding it to the skillet. Leftovers reheat well in the oven or microwave, though the cauliflower rice will soften a little more.Course: Main Course Cuisine: Mexican Equipment: Food Processor, Large Skillet, 9-by-13-inch Baking Dish
BBQ Chicken Fajita Casserole with Charred Peppers and Onions
This casserole brings together barbecue-coated chicken, charred peppers and onions, and melted cheese for a smoky-sweet take on chicken fajitas. The vegetables are cooked in a hot skillet first, so they keep some color and a little bite before baking.
It works well for a casual weeknight dinner or a make-ahead meal for a busy evening. Serve it straight from the casserole dish with warm tortillas for a hearty, easy-to-share meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup barbecue sauce
- 1 cup shredded Monterey Jack cheese
- ¼ cup sliced green onions
- 8 small flour tortillas, for serving
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the red and green bell peppers and onion. Cook for 6 to 8 minutes, stirring now and then, until the edges are browned and the vegetables have softened slightly. Transfer them to a plate.
- Add the chicken to the same skillet. Sprinkle it with the chili powder, cumin, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned and no longer pink on the outside.
- Stir the barbecue sauce into the skillet, then fold in the charred peppers and onions. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the Monterey Jack cheese over the top. Bake for 15 to 20 minutes, until the cheese is melted and the chicken is cooked through.
- Let the casserole rest for 5 minutes. Scatter the sliced green onions over the top and serve with warm flour tortillas.
Extra Tips
For more char on the vegetables, cook them in batches so they have room to brown instead of steam. If your barbecue sauce is especially sweet, use a tangier variety to balance the peppers and onion. Wrap leftovers in tortillas for an easy next-day meal.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-Inch Baking Dish, Cutting Board, Chef’s Knife
Buffalo Chicken Fajita Casserole with Bell Peppers
This casserole brings together tender chicken, sweet bell peppers, onions, and the tangy heat of Buffalo sauce. A layer of melted cheddar ties the fajita-style filling together for a hearty, easy-to-serve dinner.
It works well for busy weeknights or casual game-day meals, especially when you want Buffalo flavor in a full casserole. Serve it on its own or spoon it into warm tortillas for a satisfying meal.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 bell peppers, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup Buffalo sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, chili powder, cumin, garlic powder, and salt. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Add the sliced bell peppers and onion to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the Buffalo sauce until the chicken and vegetables are evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the cheddar cheese over the top. Bake for 15 to 20 minutes, until the chicken is cooked through and the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then scatter the chopped green onions over the top before serving.
Extra Tips
For a milder casserole, use a less-hot Buffalo sauce, or add a little extra sauce at the table for more heat. Slice the peppers and onion to a similar thickness so they soften evenly, and let the casserole rest briefly before serving to help the filling settle.Course: Main Course Cuisine: American Equipment: Large Skillet, Medium Baking Dish, Cutting Board, Knife
Chicken Fajita Tamale Casserole with Cornbread Topping
This casserole brings together the savory flavors of chicken fajitas and a soft, lightly sweet cornbread topping. Bell peppers and onions add color and tender texture, while chili powder and cumin season the filling.
It’s a cozy one-dish meal for a weeknight dinner or casual gathering. Let it rest briefly after baking so the cornbread topping sets and each serving comes out neatly.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 cup corn kernels, thawed if frozen
- 1 cup enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, chili powder, cumin, and ½ teaspoon salt. Cook for 4 to 5 minutes, stirring, until the chicken is browned on the outside.
- Add the red and green bell peppers and onion. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the corn and enchilada sauce, then transfer the mixture to the prepared baking dish. Sprinkle the Monterey Jack cheese evenly over the filling.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and ¼ teaspoon salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornbread batter evenly over the cheese-topped filling. Bake for 25 to 30 minutes, until the topping is golden and a toothpick inserted into the center of the cornbread comes out clean.
- Let the casserole rest for 5 minutes before serving so the filling settles beneath the cornbread topping.
Extra Tips
For a softer topping, spread the batter gently without pressing it down into the filling. If using frozen corn, thaw it first and drain away excess water so the casserole doesn’t become watery. Leftovers can be refrigerated and reheated in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish
One-Pot Chicken Fajita Pasta Casserole with Tomatoes
This one-pot casserole brings fajita-style chicken, peppers, and onions together with tender pasta and juicy tomatoes. A blend of chili powder, cumin, and smoked paprika gives it a savory, gently smoky flavor.
It works well for a weeknight dinner when you want a hearty meal without juggling several pans. The pasta cooks right in the pot, soaking up the seasoned tomato broth, while melted cheese makes the top creamy and satisfying.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 3 cups low-sodium chicken broth
- 8 ounces penne pasta
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken, chili powder, cumin, smoked paprika, and salt. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Add the red and green bell peppers and onion. Cook for 4 minutes, stirring often, until the vegetables begin to soften. Stir in the garlic and cook for about 30 seconds.
- Add the diced tomatoes with their juices, chicken broth, and penne. Stir well, scraping the bottom of the pot so the pasta is evenly distributed and mostly submerged.
- Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 12 to 15 minutes, stirring every few minutes, until the pasta is tender and the chicken is cooked through. If the pot becomes too dry before the pasta is ready, stir in a small splash of water.
- Remove the pot from the heat and stir in half of the Monterey Jack cheese. Sprinkle the remaining cheese over the top, cover for 2 to 3 minutes, and let it melt before serving.
Extra Tips
Cut the peppers and onion into similar-sized strips so they soften evenly as the pasta cooks. Check the pasta near the end of the simmering time, since different brands can cook at different speeds. For a saucier texture, serve the casserole as soon as the cheese melts, before the pasta absorbs more of the broth.Course: Main Course Cuisine: Mexican Equipment: Large Deep Skillet or Dutch Oven, Cutting Board, Knife, Measuring Spoons, Measuring Cup
Chicken Fajita Biscuit-Topped Casserole with Cheddar
This casserole brings the familiar flavor of chicken fajitas to a cozy, family-style bake. Tender chicken, sweet peppers, and onions cook together with fajita spices, then get covered with cheddar and golden biscuits.
It works well for an easy weeknight dinner when you want a hearty meal without assembling individual fajitas. The creamy chicken-and-vegetable filling contrasts with the crisp tops and soft centers of the biscuits.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 tablespoon fajita seasoning
- 1/2 cup low-sodium chicken broth
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup shredded cheddar cheese, divided
- 1 can (8 ounces) refrigerated biscuit dough, with 8 biscuits
Instructions
- Heat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the outside is no longer pink.
- Add the bell peppers, onion, and fajita seasoning. Cook for 5 to 7 minutes, stirring often, until the vegetables begin to soften and the chicken is cooked through.
- Pour in the chicken broth and add the cream cheese. Stir until the cream cheese melts into a smooth sauce. Remove the skillet from the heat and stir in 1/2 cup of the cheddar.
- Transfer the chicken mixture to the prepared baking dish and spread it evenly. Arrange the biscuits over the filling in a single layer, leaving a little space between them. Sprinkle the remaining 1/2 cup cheddar over the biscuits.
- Bake for 20 to 25 minutes, until the biscuits are golden and cooked through and the filling is bubbling around the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
For evenly cooked biscuits, leave a little space between them and avoid pressing them into the filling. If the biscuit tops brown before they are cooked through, loosely cover the dish with foil for the remaining baking time. Store leftovers covered in the refrigerator and reheat them in the oven so the biscuit topping keeps some of its texture.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-inch Square Baking Dish
Mediterranean Chicken Fajita Casserole with Olives and Feta
This casserole gives classic chicken fajita peppers and onions a Mediterranean twist with briny olives, crumbled feta, and a warm blend of oregano and cumin. Tender chicken and colorful vegetables bake together in one dish, making it a practical choice for a weeknight dinner.
The top turns lightly golden while the peppers stay soft with a little bite. Serve it straight from the baking dish for an easy family meal, or add warm pita or rice on the side.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup pitted Kalamata olives, halved
- ¾ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish with some of the measured olive oil.
- In a large bowl, combine the chicken, bell peppers, red onion, remaining olive oil, cumin, oregano, smoked paprika, garlic powder, salt, and black pepper. Toss until the chicken and vegetables are evenly coated.
- Spread the mixture in the baking dish in an even layer. Bake for 20 minutes, then stir gently so the chicken cooks evenly and the vegetables begin to soften.
- Scatter the Kalamata olives over the casserole. Bake for another 8 to 12 minutes, until the chicken is cooked through and the peppers are tender.
- Sprinkle the feta over the hot casserole and let it stand for 2 minutes so the cheese warms slightly. Finish with chopped parsley and serve with lemon wedges for squeezing.
Extra Tips
For the best texture, spread the chicken and vegetables out rather than packing them tightly into the dish. The olives and feta add plenty of salty flavor, so taste a bite before adding any extra salt at the table. Leftovers reheat well in a covered baking dish at 325°F until warmed through.Course: Main Course Cuisine: Mediterranean Equipment: 9-by-13-inch Baking Dish, Large Mixing Bowl, Measuring Spoons
Crunchy Tortilla-Topped Chicken Fajita Casserole with Avocado Crema
This casserole brings classic chicken fajita flavors together with a crisp tortilla topping and cool avocado crema. Sautéed peppers and onions, tender chicken, and warm spices make every scoop hearty and full of color.
It works well for a weeknight dinner or a casual meal with family and friends. Add the tortilla strips near the end of baking so they stay crunchy, then spoon the creamy avocado topping over each serving.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, fresh or thawed if frozen
- 1 (10-ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 4 small corn tortillas, cut into thin strips
- 1 ripe avocado
- ¼ cup sour cream
- 1 tablespoon lime juice
- 2 tablespoons water
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, chili powder, cumin, smoked paprika, and salt. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through.
- Add the red and green bell peppers and onion. Cook for 5 to 7 minutes, stirring often, until the vegetables begin to soften.
- Stir in the black beans, corn, and enchilada sauce. Bring the mixture to a gentle simmer, then transfer it to the prepared baking dish. Sprinkle the Monterey Jack cheese evenly over the top.
- Bake for 15 minutes, until the casserole is bubbling and the chicken is cooked through. Scatter the tortilla strips over the casserole and bake for another 5 to 7 minutes, until the strips are crisp and lightly golden.
- While the casserole finishes baking, mash the avocado in a small bowl. Mix in the sour cream, lime juice, and water until smooth and spoonable.
- Let the casserole rest for 5 minutes. Serve warm with the avocado crema spooned over each portion.
Extra Tips
For the crunchiest topping, spread the tortilla strips in a single layer over the casserole for the final few minutes of baking. The avocado crema is easiest to drizzle when it is smooth and loose, so stir in the listed water a little at a time until it reaches the texture you like.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-Inch Baking Dish, Small Bowl
