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Loaded Chicken Fajita Casserole - A Crowd-Pleasing Weeknight Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large yellow onion, thinly sliced
  • 3 bell peppers (mixed colors), thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, to taste)
  • 1 (10-ounce) can diced tomatoes with green chiles, drained
  • 1/3 cup low-sodium chicken broth
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Juice of 1 lime, plus wedges for serving
  • Fresh cilantro, chopped, for garnish
  • Optional add-ins: 1 cup cooked rice or cauliflower rice, 1 can black beans (drained and rinsed), or 1 cup corn kernels
  • Optional toppings: sour cream or Greek yogurt, avocado or guacamole, pico de gallo, jalapeño slices

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Pat the chicken dry with paper towels.
  2. Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, black pepper, and cayenne (if using).
  3. Season the chicken: Toss chicken with 1 tablespoon olive oil and half of the spice blend until well coated. Spread the chicken evenly in the baking dish.
  4. Layer the veggies: In a bowl, toss peppers and onion with the remaining 1 tablespoon olive oil and the rest of the spice blend. Scatter the veggies over the chicken.
  5. Add saucy elements: Pour the drained tomatoes with green chiles and chicken broth evenly over the top. Dot with the cream cheese cubes.
  6. Bake uncovered: Place the dish in the oven and bake for 20 minutes. The veggies should start to soften and the chicken will begin to cook through.
  7. Stir and finish baking: Carefully remove the dish and stir everything to help the cream cheese melt and coat the chicken and veggies. If using beans, corn, or cooked rice/cauliflower rice, fold them in now. Return to the oven for 10–12 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the vegetables are tender.
  8. Add the cheese: Sprinkle Monterey Jack and cheddar evenly over the casserole. Bake for 5–7 more minutes, until the cheese is melted and bubbling.
  9. Brighten it up: Squeeze fresh lime juice over the top and sprinkle with chopped cilantro. Taste and adjust salt if needed.
  10. Serve: Spoon into bowls and add your favorite toppings. Offer warm tortillas or tortilla chips on the side if you like.