This Cheesy Chicken Fajita Casserole delivers all the sizzling Tex-Mex flavor of fajitas in a cozy, family-friendly bake. Tender shredded chicken, colorful bell peppers, onions, black beans, and corn are tossed with zesty salsa and warm spices, then blanketed with cheddar cheese and crunchy tortilla chips. It’s a quick-prep, weeknight hero that’s hearty, fun, and loaded with flavor in every cheesy bite.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
- 1 cup bell peppers, sliced (mix of red, green, and yellow)
- 1 medium onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned (drained if canned)
- 1 cup salsa (mild, medium, or hot to taste)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese, divided
- 1 cup tortilla chips, crushed
- Fresh cilantro, chopped, for garnish (optional)
- Cooking spray or a little oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
- In a large mixing bowl, combine the shredded chicken, sliced bell peppers, sliced onion, black beans, corn, salsa, chili powder, cumin, garlic powder, and onion powder.
- Stir everything together until the vegetables, beans, and chicken are evenly coated with the salsa and spices.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer from corner to corner.
- Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the chicken and vegetable mixture.
- Scatter the crushed tortilla chips over the cheese in an even layer, then top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is fully melted and bubbly and the edges are lightly golden.
- Remove the casserole from the oven and let it cool for 5–10 minutes to set slightly. Garnish with fresh chopped cilantro, if using, then scoop and serve warm.
Variation
- Creamy version: Stir 1/2 to 3/4 cup sour cream or plain Greek yogurt into the chicken mixture before baking for an extra-creamy, tangy casserole.
- Low-carb twist: Skip the black beans and tortilla chips and add extra peppers and onions; top with cheese only and serve over cauliflower rice or salad greens.
- Spicy chipotle kick: Add 1–2 minced chipotle peppers in adobo or 1–2 teaspoons chipotle chili powder to the mixture for a smoky, spicy punch.
Cooking Notes
- Slice the peppers and onions into similar-sized strips so they cook evenly and stay slightly tender-crisp rather than mushy.
- If your oven runs hot, check the casserole at the 20-minute mark to ensure the cheese doesn’t over-brown; tent loosely with foil if needed.
- Use a thicker salsa if possible very thin or watery salsa can make the casserole a bit soupy. If your salsa is thin, reduce the amount slightly or add a spoonful of extra cheese to the mixture.
Serving Suggestions
- Serve with classic fajita toppings like sour cream, guacamole, sliced avocado, lime wedges, and extra salsa on the side.
- Spoon the casserole into warm tortillas for easy stuffed fajita-style wraps or burritos.
- Pair with a simple side salad, Mexican-style rice, or cilantro-lime cauliflower rice to round out the meal.
Tips
- Crush the tortilla chips just before topping so they stay crisp and add great texture under the cheese.
- Shred your own cheese from a block if you can freshly grated cheddar melts smoother and gives a better cheesy pull.
- For busy nights, assemble the casserole up to a day ahead, cover, and refrigerate. Add 5–10 minutes to the baking time if going straight from the fridge.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use raw chicken instead of cooked?
It’s best to use cooked, shredded chicken so everything bakes evenly in the short oven time. If starting with raw chicken, cook and shred it first. - Can I make this ahead of time?
Yes. Assemble the casserole (without the tortilla chip topping), cover, and refrigerate up to 24 hours. When ready to bake, add the chips and final layer of cheese, then bake, adding a few extra minutes if chilled. - Can I freeze this casserole?
You can freeze it unbaked (without the chips) for up to 2–3 months. Thaw in the refrigerator overnight, top with chips and cheese, then bake until hot and bubbly. - How can I make it milder for kids?
Use mild salsa, reduce the chili powder to 1/2 teaspoon, and skip any spicy additions. Serve extra heat (like hot sauce or jalapeños) on the side for spice lovers.
Conclusion
This Cheesy Chicken Fajita Casserole wraps everything you love about sizzling fajitas into one bubbly, golden pan. With tender chicken, colorful veggies, hearty beans, and layers of melty cheddar and crunchy chips, it’s a weeknight-friendly bake that feels festive enough for company. Quick to throw together, big on Tex-Mex flavor, and endlessly customizable, it’s bound to become a regular on your dinner rotation.
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Cheesy Chicken Fajita Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore (gluten-free friendly if using gluten-free chips and salsa)
Description
This Cheesy Chicken Fajita Casserole delivers all the sizzling Tex-Mex flavor of fajitas in a cozy, family-friendly bake. Tender shredded chicken, colorful bell peppers, onions, black beans, and corn are tossed with zesty salsa and warm spices, then blanketed with cheddar cheese and crunchy tortilla chips. It’s a quick-prep, weeknight hero that’s hearty, fun, and loaded with flavor in every cheesy bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
- 1 cup bell peppers, sliced (mix of red, green, and yellow)
- 1 medium onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned (drained if canned)
- 1 cup salsa (mild, medium, or hot to taste)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese, divided
- 1 cup tortilla chips, crushed
- Fresh cilantro, chopped, for garnish (optional)
- Cooking spray or a little oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
- In a large mixing bowl, combine the shredded chicken, sliced bell peppers, sliced onion, black beans, corn, salsa, chili powder, cumin, garlic powder, and onion powder.
- Stir everything together until the vegetables, beans, and chicken are evenly coated with the salsa and spices.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer from corner to corner.
- Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the chicken and vegetable mixture.
- Scatter the crushed tortilla chips over the cheese in an even layer, then top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is fully melted and bubbly and the edges are lightly golden.
- Remove the casserole from the oven and let it cool for 5–10 minutes to set slightly. Garnish with fresh chopped cilantro, if using, then scoop and serve warm.
Notes
- Rotisserie chicken keeps prep fast and adds extra flavor, but any cooked shredded chicken will work.
- Adjust the heat level by choosing mild, medium, or hot salsa and adding more or less chili powder to taste.
- If using frozen corn, there’s no need to thaw completely just break up any big clumps before mixing in.
- The casserole will thicken slightly as it cools, making it easier to slice and serve after resting for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked Casserole
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 serving (about 1/6 of the casserole)
- Calories: 350 kcal (approximate)
- Sugar: 5 g (approximate)
- Sodium: 750 mg (approximate, varies with salsa and cheese)
- Fat: 15 g (approximate)
- Saturated Fat: 7 g (approximate)
- Unsaturated Fat: 7 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 30 g (approximate)
- Fiber: 6 g (approximate)
- Protein: 25 g (approximate)
- Cholesterol: 70 mg (approximate)
Keywords: cheesy chicken fajita casserole, chicken casserole, Tex-Mex bake, easy weeknight dinner, family friendly