Description
All the vibrant flavors of chicken fajitas come together in this no-fuss, layered casserole. Tender, seasoned chicken and peppers nestle under gooey cheese and tortillas for a one-pan dinner that’s perfect for feeding a crowd or saving leftovers for later.
Ingredients
For the Chicken & Peppers
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1½ lbs boneless, skinless chicken breasts or thighs, cut into 1″ pieces
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1 tbsp olive oil
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1 packet (1 oz) fajita seasoning (or homemade: 1 tsp each chili powder, paprika, cumin; ½ tsp garlic powder, onion powder, oregano; pinch salt & pepper)
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1 red bell pepper, sliced into strips
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1 green bell pepper, sliced into strips
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1 medium yellow onion, thinly sliced
For the Casserole
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8 small flour tortillas (6–8″)
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2 cups shredded Mexican-blend cheese (cheddar, Monterey Jack, queso quesadilla)
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1 cup sour cream or Greek yogurt
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½ cup salsa (mild, medium, or hot)
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2 tbsp chopped fresh cilantro (plus extra for garnish)
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1 tbsp lime juice
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Cooking spray
Optional Toppings
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Sliced jalapeños
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Diced avocado or guacamole
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Additional salsa or pico de gallo
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Sliced black olives
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Drizzle of crema or extra sour cream
Instructions
1️⃣ Preheat & prep pan:
Preheat oven to 375 °F (190 °C). Lightly coat a 9×13″ baking dish with cooking spray.
2️⃣ Cook the chicken:
In a large skillet over medium-high heat, warm the olive oil. Add the chicken pieces, season with fajita seasoning, and sauté 4–5 minutes until starting to brown.
3️⃣ Add peppers & onions:
To the same skillet, add sliced bell peppers and onion. Cook, stirring occasionally, until veggies are just tender and chicken is cooked through, about 5–6 more minutes. Remove from heat.
4️⃣ Mix the creamy layer:
In a medium bowl, stir together sour cream, salsa, chopped cilantro, and lime juice until smooth.
5️⃣ Assemble the first layer:
Place 4 tortillas in the bottom of the prepared dish, tearing to fit if necessary to cover the base. Spread half of the creamy mixture evenly over the tortillas.
6️⃣ Add chicken layer:
Spoon the chicken and pepper mixture evenly atop the creamy layer.
7️⃣ Second tortilla layer:
Lay the remaining 4 tortillas over the chicken, covering the filling. Spread the rest of the creamy sauce over the tortillas.
8️⃣ Cheese topping:
Sprinkle the shredded Mexican-blend cheese evenly over the top.
9️⃣ Bake:
Cover the dish loosely with foil and bake 15 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
🔟 Rest & garnish:
Let the casserole stand 5 minutes before slicing. Garnish with extra cilantro and any desired toppings.
Notes
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Make-Ahead: Assemble casserole through step 7, cover, and refrigerate up to 24 hours. When ready, add cheese and bake as directed (add 5–10 minutes to covered bake time if cold).
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Tortilla Swap: Use corn tortillas for gluten-free; you may need to work in halves and layers to cover the pan fully.
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Veggie Boost: Stir in 1 cup black beans or corn with the peppers, or layer in sautéed mushrooms or zucchini.
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Spice Level: Use a spicier seasoning blend or add sliced jalapeños between layers for extra heat.
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Leftovers: Store in an airtight container in the fridge up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
- Prep Time: 15 min
- Cook Time: 30 min