Cheesy Chicken Fajita Casserole (Printable version)
Comforting Tex-Mex bake with shredded chicken, bell peppers, and melted cheese layers.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large green bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large onion, sliced
→ Dairy
06 - 2 cups shredded Mexican blend cheese
07 - 1/2 cup sour cream
08 - 4 oz cream cheese, softened
→ Pantry & Seasonings
09 - 1 can (10 oz) diced tomatoes with green chilies, drained
10 - 1 tsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp cayenne pepper
16 - Salt and black pepper, to taste
17 - 1 tbsp olive oil
→ Garnish
18 - Fresh cilantro, chopped
19 - Sliced green onions
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables are softened and lightly caramelized. Remove from heat.
03 - In a large mixing bowl, combine shredded chicken, sautéed peppers and onions, drained diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Add softened cream cheese and sour cream. Mix thoroughly until all ingredients are evenly incorporated. Season with salt and black pepper to taste.
04 - Transfer the chicken and vegetable mixture to the prepared casserole dish, spreading it into an even layer. Sprinkle shredded Mexican blend cheese uniformly over the top.
05 - Bake uncovered for 25 to 30 minutes, or until the filling is hot and bubbly and the cheese has melted and developed a light golden color.
06 - Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired.
# Expert advice:
01 -
- Everything you love about fajitas without the hassle of individual tortilla wrapping
- The cream cheese and sour cream create this incredible velvety texture that binds all the flavors together
- Its one of those rare dishes that actually tastes better reheated the next day
02 -
- Dont skip sautéing the vegetables first because raw peppers in a casserole have a weird crunchy texture that ruins it
- Make sure your cream cheese is actually softened or youll end up with little lumps throughout
- Drain the tomatoes really well or your casserole will be soupy instead of creamy
03 -
- If the top is browning too fast, tent it with foil for the last 10 minutes
- Leftovers reheat surprisingly well in the microwave with a splash of water to keep it creamy