With just one skillet, a bunch of fresh veggies, and a handful of kitchen basics, this irresistible baked chicken fajita casserole might become a regular craving. You’ll want to pair this flavorful weeknight casserole with your favorite toppings like sour cream, sliced avocado, and lots of lime for an unbeatable dinner experience!
There are lots of ways to make fajitas at home – on the grill or a sheet pan, but this fajita casserole bake is quite possibly one of my favorite ways to enjoy a Tex-Mex meal.
One ovenproof skillet is all you’ll need to cook both the chicken and the vegetables. A little pre-prep of all your ingredients means once the cooking starts, it’s only a matter time before you’ll be sitting down and enjoying this tasty meal.
Reasons I Love Fajita Chicken Casserole
- It’s an easy weeknight meal, with so much flavor!
- Made in one skillet, making it a breeze to clean up.
- Everything about this fajita chicken casserole is customizable from the chicken, to the veggies and the spices.
Ingredients
I love that the ingredients for chicken fajita casserole are easy to find at the grocery store. With the chicken cut into small pieces, it cooks quickly, making it a straightforward and convenient meal. The full measurements are provided in the recipe card below.
Fajita Casserole
- Avocado Oil: I prefer using avocado to cook my ingredients, but you can use any cooking oil you prefer.
- Chicken: I used skinless, boneless chicken breasts in this casserole version, but I’ve also made it with chicken thighs. It’s great both ways. You can even make it with strip steak if you want.
- Seasonings: You don’t need much more than chili powder and salt, since the RO-TEL adds so much flavor.
- Veggies: Colorful bell peppers, onion, garlic and spinach – all add so much flavor and bulk to this recipe. Feel free to leave the spinach out if you’re not a fan.
- Black Beans: I prefer black beans over other varieties, but pinto beans would be a good swap.
- Tortilla Chips: I add the chips for texture and flavor. Use a variety that is not super “thick”.
- Green Onion and Cilantro: Both are optional, use what you love.
- Toppings: My favorite part! I’ve used sour cream, Greek yogurt, my blender salsa, pico de gallo, avocado slices, guacamole and lots of fresh lime juice to squeeze over the top and brighten this casserole dish.
Chicken Fajita Casserole Recipe
- Prepare: Slice all the veggies and the chicken, preheat the oven and combine the RO-TEL with chile powder and salt.
- Veggies and Chicken: Heat 1 tablespoon oil in a skillet over medium-high heat. Sauté onion and bell peppers until tender, about 8-10 minutes. Remove and set aside. Add remaining oil to the skillet, then cook chicken until no longer pink. Stir in garlic for 30 seconds. Pour half of the RO-TEL mixture into the skillet with the chicken, cook for 4-5 minutes.
- Add Ingredients: Return bell peppers and onions to the skillet. Add beans, tortilla chips, spinach, and the rest of the RO-TEL mixture. Stir and cook for 3-5 minutes.
- Bake: Turn off the heat and sprinkle cheese on top. Bake for 10-12 minutes until the cheese is melted and slightly golden brown.
- Top With All the Things: Take the chicken fajita casserole out of the oven and allow it to sit for 10 minutes. Sprinkle with cilantro and green onion. Serve with your favorite toppings.
Recipe Tips
- Prep Ahead: If I know I’m going to be in a rush at dinnertime, I’ll chop the vegetables and chicken earlier in the day.
- Even Cooking: Cut ingredients into uniform sizes to for even cooking.
- Resting Time: I let the baked casserole to rest before serving so it doesn’t fall apart when I scoop out each serving.
- Adaptability: You can add or remove anything from this recipe based on what you love or have on hand. It’s really hard to mess up.
- Toppings: Finishing off each serving with extras is everything! Make sure you have your favorites on hand.
What To Serve With Chicken Fajita Casserole
- Rice: I will often make this chive-lime rice to serve alongside this chicken fajita casserole, which is one I use in a completely different recipe.
- Green Salad: This Mexican style salad with avocado dressing goes really well with this casserole.
- Black Bean Salad: Try this black bean avocado salad – it complements the dish with its protein-rich ingredients.
- Drinks: If it’s that kind of night, you can’t go wrong with an agave margarita, a mezcal margarita or the best mojito.
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Chicken Fajita Casserole
Equipment
- cast iron skillet 12" or any 12" oven safe skillet
Ingredients
- 1 can (10 oz.) RO-TEL (diced tomatoes and green chiles)
- 1 tsp. chili powder
- 1 tsp. salt
- 2 tbsps. avocado oil, divided or any cooking oil
- 1 medium yellow or white onion, diced
- 1 medium red bell pepper, seeded and sliced into strips
- 1 medium orange or yellow bell pepper, seeded and sliced into strips
- 8 oz. skinless, boneless chicken breast, cut into 1" pieces or sliced into strips (your choice)
- 1 tbsps. minced garlic
- 1 cup black beans drained and rinsed
- 1 cup tortilla chips slightly crushed
- 2 cups fresh spinach, chopped
- 1-1/2 cups shredded Mexican cheese or any cheese you prefer
- 1/4 cup chopped cilantro (optional garnish)
- 3 green onions, sliced (optional garnish)
- optional serving toppings: sour cream, Greek yogurt, salsa, avocado slices, queso and lots of fresh lime
Instructions
- Preheat oven to 375 degrees F.
- In a small mixing bowl, combine RO-TEL, chili powder and salt. Set aside.1 can (10 oz.) RO-TEL, 1 tsp. chili powder, 1 tsp. salt
- Heat 1 tablespoon oil in your skillet over medium-high heat. Sauté onion and bell peppers until tender; about 8-10 minutes. Remove from skillet and set aside.2 tbsps. avocado oil, divided, 1 medium yellow or white onion, diced, 1 medium red bell pepper, seeded and sliced into strips, 1 medium orange or yellow bell pepper, seeded and sliced into strips
- Heat remaining oil in the skillet and add chicken breast. Cook until chicken no longer pink. Add garlic and cook for 30 seconds. Add half of the RO-TEL mixture into the skillet, with the chicken, cooking for another 4-5 minutes.8 oz. skinless, boneless chicken breast, cut into 1" pieces or sliced into strips (your choice), 1 tbsps. minced garlic
- Add bell pepper and onions back into the skillet and stir in beans, tortilla chips and spinach, along with remaining RO-TEL mixture. Stir together, cooking for another 3-5 minutes.1 cup black beans, 1 cup tortilla chips, 2 cups fresh spinach, chopped
- Turn off heat and top with cheese. Bake for 10-12 minutes, or until cheese is melted and slightly golden brown.1-1/2 cups shredded Mexican cheese
- Remove from oven and let sit for 10 minutes. Garnish with cilantro and green onion.1/4 cup chopped cilantro (optional garnish), 3 green onions, sliced (optional garnish)
- Serve with any and all of your favorite toppings.optional serving toppings: sour cream, Greek yogurt, salsa, avocado slices, queso and lots of fresh lime
Notes
Nutrition
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