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Chicken Fajita Casserole

CasseroleChicken
Time :1 hour 10 minutes
Yield :6 servings
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Chicken Fajita Casserole mixes vibrant peppers and creamy cheese for a delightful meal.
Chicken Fajita Casserole brings a riot of flavors with its mix of vibrant bell peppers, smoky poblano chiles, and a creamy, cheesy embrace. As it bakes, the aroma of spices melds into the air—fajita seasoning and garlic powder doing their savory dance. Inside the oven, everything relaxes into one harmonious dish, perfect for a family dinner or sharing with friends. Using both extra-sharp white and smoked cheddar ensures every bite delivers a distinct depth that makes you want to keep digging in.
With each slice, you’ll notice the tapestry of colors and textures. Softened peppers and the tender, shredded chicken are swathed in a luscious creamy sauce. Sending the casserole under the broiler at the end is a clever move; it adds a golden crust that crisps its cheesy top, providing a satisfying contrast you can’t ignore. Just remember to let it rest before diving in—that way every piece comes out clean and layered.
Serve with a spread of toppings: bright avocado, tangy sour cream, and a squeeze of fresh lime elevate each serving. Of course, a scatter of crumbled tortilla chips adds a delightful crunch against the creamy backdrop. Whether it’s for a casual gathering or a cozy night in, this dish captures the essence of sharing good food with good company.

Ingredients

For the casserole:

  • 2 tablespoons olive oil
  • 2 large red bell peppers sliced
  • 1 large poblano chile seeded and sliced
  • 1 small red onion thinly sliced
  • 1 (5-ounce) can diced green chiles undrained
  • 1 (1-ounce) envelope fajita seasoning mix
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons kosher salt divided
  • 2 1/2 cups chicken breasts cooked and shredded
  • 1 (8-ounce) package cream cheese softened and cut into pieces
  • 6 ounces extra-sharp white cheddar cheese shredded, divided
  • 6 ounces smoked cheddar cheese shredded, divided
  • 2 tablespoons fresh cilantro chopped

Optional toppings:

  • tortilla chips to taste, crumbled
  • sour cream to taste
  • avocado to taste, chopped
  • salsa to taste
  • lime wedges to taste

Directions

  • Adjust an oven rack 6-8 inches from the heat source.
  • Preheat the oven to 350 degrees F.
  • Coat a 7x11-inch baking dish with cooking spray.
  • In a large skillet over medium-high heat, heat the oil.
  • Add the bell peppers, the poblano, and the onion to the oil and cook, stirring occasionally, until they are softened and charred in spots, about 5 minutes.
  • Add the green chiles with their juices, the fajita seasoning, the garlic powder, and 1/2 teaspoon of the salt to the veggie mixture and cook, stirring constantly, until fragrant, about 1 minute.
  • Transfer the skillet from the heat and stir in the chicken.
  • In a large bowl, stir in the cream cheese, 1 cup of the white cheddar, 1 cup of the smoked cheddar, and the remaining salt until thoroughly combined.
  • Add the chicken mixture to the cheese mixture and stir to combine.
  • Transfer the chicken mixture to the prepared baking dish and evenly sprinkle with the remaining white cheddar and the remaining smoked cheddar.
  • Bake the casserole until it is bubbling and the cheese is completely melted, about 25 minutes.
  • Switch the oven to broil and broil until the cheese starts to brown, about 4-5 minutes.
  • Transfer the casserole from the oven and let it cool for 10 minutes.
  • Sprinkle the casserole with the cilantro.
  • Serve the casserole with the tortilla chips, the sour cream, the avocado, the salsa, and the lime wedges.
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