Chicken Fajita Casserole

updated Jul 10, 2023
Chicken Fajita Casserole Recipe

This cheesy chicken casserole is the best way to serve fajitas to a crowd. Why cream cheese? The little cubes add super creamy pockets of deliciousness to each bite.

Serves6 to 8

Prep10 minutes

Cook30 minutes

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A close up image of a serving spoon dug into a chicken fajita casserole
Credit: Photo: Vicky Wasik. Food Styling: Rachel Perlmutter

Even if you can’t replicate the feeling of excitement when you hear a waiter approaching your table with a sizzling plate of fajitas, at the very least, you can replicate the delicious flavors at home yourself — in casserole form! 

Chicken fajita casserole leans on the classic components of chicken fajitas, plus some. Bell peppers (use whatever color you’d like!) provide crunch and sweetness. And taco seasoning — usually a combination of cumin, chili powder, garlic powder, and a bit of cayenne — adds a ton of flavor. Just be sure to use a blend that doesn’t have salt added, so you have full control of the amount of salt in the dish. Why cream cheese? The little cubes add super creamy pockets of deliciousness to each bite.

Credit: Photo: Vicky Wasik. Food Styling: Rachel Perlmutter

How Do I Cook Chicken for Chicken Fajita Casserole?

Chicken breasts work great for this recipe, and the best way to make sure they stay super juicy is to sear them whole before slicing them. Because they’re coated in taco seasoning, searing over a gentle heat ensures the spices won’t burn, while adding a bit of water to the pan magically creates a sauce when mixed with the peppers and onions. 

Which Cheese Is Best for Chicken Fajita Casserole?

We love Pepper Jack here for it’s extra kick, but any cheese with great melting qualities is great for this recipe, such as Colby Jack and Monterey Jack.

What to Serve with Chicken Fajita Casserole?

Fajita casserole is a foolproof and flavorful way to feed even the pickiest eaters, not to mention the fun of personalization come dinnertime. Serve this with the following:

  • Tortillas or a side of yellow rice (or both!)
  • Plenty of hot sauce
  • Cilantro
  • Sour cream
  • Lime wedges
  • Avocado
  • Pickled onions 

Chicken Fajita Casserole Recipe

This cheesy chicken casserole is the best way to serve fajitas to a crowd. Why cream cheese? The little cubes add super creamy pockets of deliciousness to each bite.

Prep time 10 minutes

Cook time 30 minutes

Serves 6 to 8

Nutritional Info


  • 3

    large bell peppers, assorted colors

  • 1

    large yellow onion

  • 4 cloves


  • 4 ounces

    pepper Jack cheese, shredded (about 1 cup)

  • 4 ounces

    cream cheese

  • 2 pounds

    boneless, skinless chicken breasts

  • 5 tablespoons

    olive oil, divided

  • 3 teaspoons

    store-bought or homemade taco seasoning, divided

  • 1/2 teaspoon

    kosher salt, divided

  • 1/4 cup


  • Serving options: fresh cilantro, flour tortillas, rice, sour cream, avocado, and/or lime wedges


  1. Thinly slice 3 large bell peppers, 1 large yellow onion, and 4 garlic cloves. Grate 4 ounces pepper Jack cheese on the large holes of a box grater (about 1 cup). Cut 4 ounces cream cheese into small cubes.

  2. Pat 2 pounds boneless, skinless chicken breasts dry with paper towels. Rub all over with 1 tablespoon of the olive oil. Season with 2 teaspoons of the taco seasoning and 1/4 teaspoon of the kosher salt.

  3. Arrange a rack 6-inches from the broiling element and heat the oven to broil on low.

  4. Heat 2 tablespoons of the olive oil in a large 12-inch skillet over medium heat until shimmering. Add the chicken breasts in a single layer and cook undisturbed until the bottoms are browned and the chicken releases easily from the pan, 5 to 7 minutes. Flip the chicken and add 1/4 cup water. Cover and cook until the chicken is cooked though, about 5 minutes more. Transfer the chicken and any pan juices to a plate.

  5. Increase the heat to high. Add the remaining 2 tablespoons olive oil, bell peppers, and onion to the pan. Season with the remaining 1/4 teaspoon kosher salt and remaining 1 teaspoon taco seasoning. Stir to combine, then cook undisturbed until the peppers and onions and char slightly, 5 to 7 minutes. Stir again and cook until slightly softened, about 5 minutes more. Add the garlic and cook until the garlic is fragrant, about 2 minutes.

  6. Transfer to a 9x13-inch baking dish and spread into an even layer. Transfer the chicken to a clean cutting board and cut crosswise into 1/2-inch slices. Transfer to the baking dish, nestling the chicken into the peppers and onions. Pour any accumulated juices from the plate into the baking dish. Sprinkle with the pepper Jack cheese and scatter the cream cheese cubes over the chicken.

  7. Broil until the cheeses are melted and golden brown, about 5 minutes. Garnish with cilantro, if desired and serve with tortillas, rice, and toppings.

Recipe Notes

Salt-free taco seasoning: If you are using salt-free taco seasoning, season the chicken with 1/2 teaspoon kosher salt and season the peppers and onions with 1/2 teaspoon kosher salt.

Storage: Chicken fajita casserole can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month. Thaw in the refrigerator overnight and reheat in a 350ºF oven until heated through, 20 to 25 minutes.