Fajita Chicken Casserole
Fajita Chicken Casserole
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
For the Fajita Sauce
- 8 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For the Topping and Garnish
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped, for garnish
- lime wedges, for serving, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cut chicken pieces and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min
- 3
Add the sliced red bell pepper, green bell pepper, and yellow onion to the same skillet. Sauté until the vegetables are tender-crisp, about 5 to 7 minutes.
⏱️ 7 min
- 4
Reduce the heat to medium-low. Add the softened cream cheese to the skillet with the vegetables, stirring continuously until it is melted and smooth.
⏱️ 3 min
- 5
Pour in the chicken broth and stir until well combined. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir until the sauce is smooth and all spices are thoroughly incorporated.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet with the sauce and vegetables. Stir gently to coat all ingredients evenly.
⏱️ 2 min
- 7
Transfer the chicken and vegetable mixture to the prepared 9x13 inch baking dish. Spread the mixture evenly across the bottom of the dish.
⏱️ 2 min
- 8
Sprinkle the shredded Monterey Jack cheese generously over the top of the casserole.
⏱️ 1 min
- 9
Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden brown.
⏱️ 25 min•🌡️ 375
- 10
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fajita Chicken Casserole
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
For the Fajita Sauce
- 8 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For the Topping and Garnish
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped, for garnish
- lime wedges, for serving, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cut chicken pieces and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min - 3
Add the sliced red bell pepper, green bell pepper, and yellow onion to the same skillet. Sauté until the vegetables are tender-crisp, about 5 to 7 minutes.
⏱️ 7 min - 4
Reduce the heat to medium-low. Add the softened cream cheese to the skillet with the vegetables, stirring continuously until it is melted and smooth.
⏱️ 3 min - 5
Pour in the chicken broth and stir until well combined. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir until the sauce is smooth and all spices are thoroughly incorporated.
⏱️ 3 min - 6
Return the cooked chicken to the skillet with the sauce and vegetables. Stir gently to coat all ingredients evenly.
⏱️ 2 min - 7
Transfer the chicken and vegetable mixture to the prepared 9x13 inch baking dish. Spread the mixture evenly across the bottom of the dish.
⏱️ 2 min - 8
Sprinkle the shredded Monterey Jack cheese generously over the top of the casserole.
⏱️ 1 min - 9
Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden brown.
⏱️ 25 min•🌡️ 375 - 10
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges, if desired.
⏱️ 5 min