Chicken Fajita Casserole

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Cheesy, smoky, and so satisfying, this chicken fajita casserole is a wonderful weeknight dinner.

Chicken Fajita Casserole - Southern Living
Photo:

Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners

Active Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6

Spice up your next taco night with this chicken fajita casserole recipe. It's the ideal dinner for a busy weeknight.

This chicken fajita casserole recipe takes a little over an hour to make with just a bit of stovetop prep before spooning everything in the casserole dish and going right into the oven.

Serve this chicken fajita casserole however you like, but we prefer ours with a heaping dollop of sour cream, sliced avocado, and salsa on top for a delicious variety of flavors in each bite. Prepare this recipe for your next dinner party, and pair it with one of our favorite big-batch summer cocktails. We promise you've never had chicken fajitas like this.

Ingredients

  • Cooking spray

  • 2 Tbsp. olive oil

  • 2 large red bell peppers, seeded and sliced (4 cups)

  • 1 large poblano chile, seeded and sliced (1 1/2 cups)

  • 1 small red onion, thinly sliced (1 1/2 cups)

  • 1 (5-oz.) can diced green chiles, undrained

  • 1 (1-oz.) envelope fajita seasoning mix

  • 2 tsp. garlic powder

  • 1 1/2 tsp. kosher salt, divided

  • 2 1/2 cups shredded cooked chicken breasts (12 oz.)

  • 8 oz. cream cheese, softened and cut into pieces

  • 6 oz. extra-sharp white Cheddar cheese, shredded (about 1 1/2 cups), divided

  • 6 oz. smoked Cheddar cheese, shredded (about 1 1/2 cups), divided

  • 2 Tbsp. chopped fresh cilantro

  • Optional toppings: crumbled tortilla chips, sour cream, chopped avocado, salsa, lime wedges

Directions

  1. Prepare oven and baking dish:

    Preheat oven to 350°F with rack 6 to 8 inches from heat source. Coat a 7- x 11-inch baking dish with cooking spray; set aside.

  2. Cook peppers and onion:

    Heat oil in a large skillet over medium-high. Add bell peppers, poblano, and onion; cook, stirring occasionally, until softened and starting to char in spots, about 5 minutes. Add green chiles with juices, fajita seasoning, garlic, and ½ teaspoon of the salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; stir in chicken. Set aside.

  3. Combine cheeses:

    Stir together cream cheese, 1 cup each of the white Cheddar and smoked Cheddar, and remaining 1 teaspoon salt in a large bowl until thoroughly combined. Add chicken mixture, and stir together until combined.

  4. Add casserole mixture to baking dish:

    Transfer mixture to prepared baking dish; sprinkle evenly with remaining 1/2 cup each white Cheddar and smoked Cheddar.

  5. Bake casserole:

    Bake in preheated oven until mixture is bubbling and cheese has completely melted, about 25 minutes. Increase oven temperature to broil; broil until cheese starts to brown, 4 to 5 minutes. Remove from oven; let cool about 10 minutes.

  6. Garnish and serve:

    Sprinkle evenly with cilantro. Serve immediately with desired toppings.

    Chicken Fajita Casserole - Southern Living

    Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners

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