Chicken Fajita Casserole Recipe
This delicious Chicken Fajita Casserole combines tender chicken and peppers in a creamy, cheesy sauce for an easy family dinner.
Servings: 6
Calories: 353kcal
Ingredients
- 3½ cups boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 Tablespoons avocado oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 10-ounce can diced tomatoes with green chiles, drained
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream
- 2 Tablespoons taco seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Sharp Cheddar Cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F. Grease a 9x13 inch baking dish.
- In a large skillet, heat avocado oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes.
- Add sliced bell peppers, and onion slices to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the garlic and cook for 30 45 seconds until fragrant.
- Stir in the drained diced tomatoes with green chiles.
- In a separate bowl, mix together the softened cream cheese, sour cream, taco seasoning, oregano, salt, and pepper until well combined.
- Add the cream cheese mixture to the skillet with the chicken and vegetables. Stir until evenly coated and heated through.
- Transfer the chicken and vegetable mixture to the prepared baking dish. Sprinkle shredded Mexican blend cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and lightly golden brown.
- Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Notes
Store your chicken fajita casserole in an airtight container in the refrigerator for up to 3 days.
To adjust the heat, you can choose a milder or spicier version of diced tomatoes with green chiles. Adding chopped jalapeños will increase the heat, while removing the seeds can reduce it.
Use freshly shredded cheese rather than pre-shredded if possible. It melts more smoothly and creates a better texture.
Nutrition
Calories: 353kcal | Carbohydrates: 8g | Protein: 29g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 802mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 81mg | Calcium: 316mg | Iron: 1mg