Chicken Fajita Casserole

This chicken fajita casserole combines juicy chicken, colorful veggies, and crunchy tortilla chips all mixed together with bold fajita flavors for a dish that’s packed with texture and taste.

Tex-Mex Chicken Fajita Casserole

There are a lot of ways to make fajitas at home—whether you’re grilling them up or tossing them on a sheet pan—but this fajita casserole is definitely one of my favorite ways to enjoy a Tex-Mex meal. It’s easy, comforting, and delivers all the bold flavors I love in a fajita, but in a casserole form.

All you need is one ovenproof skillet to cook up the chicken and veggies. The prep is super simple too—just chop everything up and get it ready to go. Once that’s done, the cooking is a breeze, and before you know it, you’ll be digging into a delicious, flavorful meal.

It’s the kind of dish that’s perfect for busy nights when you want something hearty but don’t feel like spending a ton of time in the kitchen. Plus, it’s customizable with all the toppings you love—sour cream, salsa, cilantro—you name it.

Why I Love This Recipe

• 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

This chicken fajita casserole is full of flavorful tex-mex ingredients that come together for a satisfying meal. Here’s why each one is needed:

• Avocado Oil: I like avocado oil for cooking because of its high smoke point and mild flavor, but any oil you prefer will work just fine.
• Chicken: I used boneless, skinless chicken breasts, but chicken thighs also work great. You can even swap it for strip steak if you want a different protein.
• Red Pepper Flakes: Season your chicken breast with a touch for some extra heat.
• Chili Powder and Salt: These two seasonings are all you need for a simple, flavorful base. The RO-TEL adds plenty of kick, so no need for anything fancy.
• Veggies: The bell peppers, onion, garlic, and spinach bring loads of flavor and texture. If spinach isn’t your thing, feel free to skip it.
• Black Beans: Black beans add a creamy texture and pair perfectly with the other ingredients, though pinto beans can easily be swapped in if you prefer.
• Tortilla Chips: These give the casserole a nice crunch and extra flavor. Just make sure to use a thinner chip for the best texture.
• Green Onion and Cilantro: Both are optional, but they bring a fresh pop to the dish. Use as much or as little as you like.
• Toppings: This is the fun part. I love topping mine with sour cream, Greek yogurt, fresh salsa, or guacamole—plus a squeeze of lime to brighten everything up. Add whatever toppings you enjoy most.

How to Make Chicken Fajita Casserole

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Preheat the oven):
  Preheat your oven to 375°F.
• Step Two (Cook the veggies):
  Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the onion and bell peppers and cook for about 8 minutes, or until they’re nice and tender. Take them out and set them aside.
• Step Three (Cook the chicken):
  In the same skillet, add the other tablespoon of oil and heat it up. Throw in the chicken and sprinkle red pepper flakes and cook for a few minutes. Then add the garlic and cook for another 2 minutes until the chicken is fully cooked.
• Step Four (Make the sauce):
  In a bowl, mix up the RO-TEL diced tomatoes and green chilies, chili powder, and salt.
• Step Five (Add the sauce):
  Pour half of that sauce mixture into the skillet with the chicken. Let it cook for about 4-5 minutes.
• Step Six (Add the veggies back):
  Throw the cooked bell peppers back in with the chicken and mix it all together.
• Step Seven (Add the other ingredients):
  Now stir in the beans, tortilla chips, and spinach. Mix it all up.
• Step Eight (Finish the sauce):
  Pour in the rest of the sauce mixture, stir everything together, and cook for another 3 minutes.
• Step Nine (Top with cheese):
  Take the skillet off the heat and sprinkle the cheese on top.
• Step Ten (Bake):
  Pop the skillet into the oven and bake for about 10-12 minutes, or until the cheese is all melted and just starting to brown a little.
• Step Eleven (Add the toppings):
  Take it out of the oven and add a dollop of sour cream, some salsa, cilantro, and chopped green onions on top.

Chicken Fajita Casserole Recipe Tips

This chicken fajita casserole is a go-to for a flavorful, easy dinner. Here are some tips to make it even better:

• Prep Ahead: If I’m short on time, I’ll chop the vegetables and chicken earlier in the day to save time at dinnertime.
• Even Cooking: To ensure everything cooks evenly, I make sure to cut the ingredients into uniform sizes.
• Resting Time: I let the casserole rest for a few minutes after baking so it holds together when I scoop out each serving.
• Adaptability: This recipe is super flexible—add or leave out ingredients based on what you love or have on hand. It’s pretty hard to mess up.
• Toppings: Don’t forget to load up each serving with your favorite toppings like sour cream, salsa, and cilantro—it’s the best way to personalize it.

Storage, Reheating and Freezing Tips

Here are some laid-back storage, reheating, and freezing tips for your fajita casserole:

• Storage: Let the casserole cool completely before storing it in an airtight container. It’ll keep in the fridge for up to 3 days, so it’s perfect for leftovers.
• Reheating: When you’re ready to dig in, just pop it in the microwave for a couple of minutes, or heat it up in the oven at 350°F until it’s warm all the way through. If it seems dry, add a splash of water or broth to keep it moist.
• Freezing: To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container. It’ll stay good for about 2-3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat as usual.

Frequently Asked Questions

• Can I use a different protein instead of chicken? Yes, you can substitute chicken with other proteins like beef or shrimp. Adjust cooking times accordingly to ensure the protein is cooked through.
• Is this casserole spicy? The spiciness depends on the amount and type of spices and salsa used. You can easily adjust the level of spiciness to your preference. The tortilla chips and cheese mellow out some of the heat, so overall, it’s not overly spicy.
• Can I add other vegetables to the casserole? Feel free to add or remove vegetables based on your preferences or what you have on hand. Ingredients like corn, zucchini, or mushrooms can be great additions.
• Can I make this casserole ahead of time? Yes, you can prepare the casserole in advance and refrigerate it until you’re ready to bake. This can be a real time-saver on busy days.
• Can I use store-bought fajita seasoning? Yes, using store-bought fajita seasoning is perfectly fine.
• What can I serve with it? I will often make this chive-lime rice to serve alongside this chicken fajita casserole. Or this Mexican style salad with avocado dressing, with an agave margarita or mezcal margarita.

More Tex-Mex Recipes

If you’re craving more Tex-Mex ideas, I’ve got you covered. Check out more of my recipes for more of those bold, tasty flavors you love. Keep in mind, if you want something creamy instead of cheesy-spicy, go with my creamy garlic chicken pasta—it’s rich but still easy.

• Sheet Pan Chicken Fajitas
• Chicken Frito Pie Casserole
• Sheet Pan Chicken Nachos
• Green Chile Chicken Enchilada Casserole
• Chicken Poblano Casserole
• Mexican Street Corn Soup
• Cheesy Chicken Enchiladas

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Print Recipe

5 from 4 votes

Chicken Fajita Casserole

Chicken Fajita Casserole is a flavorful and easy-to-make dish featuring tender chicken, bell peppers, onions, black beans, and crunchy tortilla chips, all seasoned with bold fajita spices. Topped with your favorite fresh toppings like sour cream and salsa, this casserole is a perfect choice for a weeknight dinner

Prep Time20 minutes mins

Cook Time25 minutes mins

Cooling10 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: American, Tex-Mex

Keyword: Chicken Fajita Casserole

Servings: 6

Calories: 305kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• mixing bowls For combining ingredients.
• Knife For chopping vegetables.
• cast iron skillet 12" or any 12" oven safe skillet, or assemble ingredients (after sautéing) in a 9x13 baking dish.

Ingredients

• 1 can (10 oz.) RO-TEL (diced tomatoes and green chiles)
• 1 tsp. chili powder
• 1 tsp. table 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
• 12 oz. skinless, boneless chicken breast, cut into 1" pieces or sliced into strips (your choice)
• 1/2 tsp. red pepper flakes
• 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 the oven to 375°F.
• In a separate bowl, mix together the RO-TEL, chili powder, and salt.
  1 can (10 oz.) RO-TEL, 1 tsp. chili powder, 1 tsp. table salt
• Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the onion and bell peppers until tender, about 8 minutes. Remove from the skillet and set aside.
  2 tbsps. avocado 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
• Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chicken and red pepper flakes and cook for a few minutes. Add the garlic and cook for an additional 2 minutes, until the chicken is cooked through.
  12 oz. skinless, boneless chicken breast, cut into 1" pieces or sliced into strips (your choice), 1 tbsps. minced garlic
• Pour half of the sauce mixture into the skillet with the chicken and cook for 4-5 minutes.
• Add the cooked bell peppers back into the skillet.
• Stir in the beans, tortilla chips, and spinach.
  1 cup black beans, 1 cup tortilla chips, 2 cups fresh spinach, chopped
• Add the remaining sauce mixture. Stir everything together and cook for 3 minutes.
• Remove the skillet from heat and top with cheese.
  1-1/2 cups shredded Mexican cheese
• Place the skillet in the oven and bake for 10-12 minutes, or until the cheese is melted and slightly golden brown.
• Remove from the oven and add sour cream, salsa, cilantro, and chopped green onions.
  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

Notes

Chicken: You can use chicken breast or chicken thighs in this recipe. 

Skillet: I love making this in a cast iron skillet because it keeps it warm while it's waiting to be served, but any ovenproof skillet works. If you don't have an oven safe skillet, arrange the final ingredients in a 9x13 baking dish, which is closest to the area a 12" skillet.

Seasonings: Add any and all spices you like, ground cumin is a good one to add if you like that flavor.

For optimal outcomes when making this chicken fajita casserole, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Chicken Fajita Casserole

Amount Per Serving (221 g)

Calories 305 Calories from Fat 149

% Daily Value*

Fat 16.5g25%

Saturated Fat 6.4g40%

Polyunsaturated Fat 2g

Monounsaturated Fat 6.4g

Cholesterol 67mg22%

Sodium 581mg25%

Potassium 555mg16%

Carbohydrates 19g6%

Fiber 5.2g22%

Sugar 4g4%

Protein 22g44%

Vitamin A 202IU4%

Vitamin C 58mg70%

Calcium 242mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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