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