This meal-prep friendly Chicken Fajita Casserole is the answer to hectic weeknight meals. Made with tender pieces of chicken breast cooked alongside onions, bell peppers, flavorful seasonings, and plenty of melty cheddar jack cheese, it’s a fast Mexican recipe the whole family will love. Best of all, 30 minutes and 9 simple ingredients (plus your favorite Mexican toppings) are all you need to make this chicken fajita bake!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Cook chicken: Heat 1 ½ tablespoons of oil in a large oven-safe skillet (such as enameled or regular cast iron) over medium-high heat. Add the chicken pieces to the pan in an even layer. Sprinkle ½ tablespoon of fajita seasoning over the chicken. Season to taste with salt and pepper. Cook for 2 minutes – undisturbed; stir and continue to cook for 2-4 minutes, or until chicken is just cooked through. Remove the chicken from the skillet and transfer to a plate. Set aside.
Cook veggies: Return the skillet to the medium-high heat and add the remaining 1 ½ tablespoons of oil. Add the bell peppers and onions to the pan. Sprinkle the remaining tablespoon of fajita spice evenly over the veggies. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are just tender-crisp, about 6-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove the vegetables from the skillet and transfer to the plate with the chicken. (Note: If you prefer tender bell peppers, as opposed to tender-crisp, add them to the pan first and cook for 1-2 minutes before adding the onions and seasonings.)
Add salsa + cream cheese: Return the pan to the heat and reduce the heat to low. Add the salsa, then the cubes of cream cheese to the pan. Cook, whisking occasionally, to fully melt cream cheese.
Add veggies, chicken + beans: Once the cream cheese is melted, add the cooked veggies and chicken back to the skillet, along with the beans. Stir to combine.
Top with cheese: Turn the heat off under the skillet and use a spatula to pat/spread the fajita casserole into an even layer. Top the chicken casserole evenly with shredded cheese.
Bake: Transfer the skillet casserole to the oven and bake for 6-8 minutes, or until the cheese is melted and everything is warm throughout.
Garnish and Serve: Remove the casserole from the oven and garnish with your favorite fajita toppings, such as cilantro, salsa, and guacamole. Serve with warm tortillas, tomato salad, and rice on the side. Enjoy immediately.
Notes
If using taco seasoning, I recommend doctoring it with 1/4 tsp of each - Cumin and Smoked Paprika.
Picante vs. Salsa: Picante is smooth, while traditional and chunky salsa are not, due to their finely chopped vegetables. Also, picante means “hot” or “spicy”, so while it is hot is taste, traditional salsas are mild.
Cookware: This recipe is written for a large oven-safe skillet. However, if you don't have an oven-safe skillet, you can cook the chicken and veggies on the stove-top. Then, transfer the Fajita mixture to a baking dish or casserole dish, top with cheese and bake. (You can meal prep the recipe this way too!)
Recipe Serves: 4-6
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.