Chicken Fajita Casserole

I think I’ve made just about every fajita under the sun.

I’ve done sheet pan baked fajitas, salmon fajitas, fajita salads, fajita kebabs…what else is left that I can tackle?!

The answer to that question: a casserole. Casseroles are hands down my favorite (and my husband makes fun of me for it). They’re the easiest, quickest-to-cleanup meals on the planet. Casseroles run through my blood…they’re definitely a part of my identity.

This casserole is an ooey, gooey, cheesy, decadent baked meal. There’s a ton of cheese inside (no complaints from me) and lots of chopped veggies (bell peppers and onions). Adding a good dose of premade queso really sends this casserole over the top.

I love my fajita peppers and onions crispy, so I didn’t cook them before I settled them inside the casserole. If you like your peppers and onions more on the soft side, throw them in a pan with some olive oil and saute them for a few minutes before you put together the casserole.

As for the chicken in this recipe, you need to really pile on the fajita seasoning. You can find pre-made fajita seasoning in most grocery stores in the spice aisle. If you can’t find it, just use a lot of black pepper, garlic powder, onion powder and cumin to season your chicken with.

Enjoy!

Chicken Fajita Casserole

Servings: 4-6
Time: 40 mins
Difficulty: Easy
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Everything good about chicken fajitas made easier by making a casserole.

Ingredients

1 lb. chicken breast, cubed
1 TBS. olive oil
2 TBS. fajita seasoning
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
2 (10 oz) packages frozen cauliflower rice, cooked
1 cup queso (cheese sauce)
1/2 cup Monterey Jack cheese
Sour cream and sliced avocados, for serving

Directions

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Season chicken with fajita seasoning and cook until browned, about 4-5 minutes per side. Set cooked chicken aside.
In a large bowl, stir together peppers, onions, queso, cauliflower rice and half of the Monterey Jack cheese. Add chicken and stir. Spray a large 13×9″ baking dish with cooking spray. Pour chicken and cauliflower rice mixture into prepared baking dish. Top with remaining Monterey Jack cheese.
Bake for 25-30 minutes or until mixture is set. Serve with sour cream and sliced avocados.

Step-By-Step Instructions

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Season chicken with fajita seasoning and cook until browned, about 4-5 minutes per side. Set cooked chicken aside.