Chicken Fajita Casserole

3.0
(1)

Cheesy, smoky, and so satisfying.

Chicken Fajita Casserole
Photo: Will Dickey; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
Active Time:
25 mins
Total Time:
1 hrs 10 mins
Servings:
6

Spice up your next taco night with this chicken fajita casserole recipe. It's the ideal dinner for a busy weeknight. This chicken fajita casserole recipe takes a little over an hour to make with just a bit of stovetop prep before throwing everything in the casserole dish and into the oven. The best part about this recipe is that it's a keto chicken fajita casserole. If you are on a keto diet, skip the crumbled tortilla chip topping. Serve this chicken fajita casserole however you like but we prefer ours with a heaping dollop of sour cream, sliced avocado, and salsa on top for a delicious variety of flavors in each bite. Prepare this recipe for your next dinner party and pair it with one of our favorite big-batch summer cocktails. We promise you've never had chicken fajitas like this.

Ingredients

  • Cooking spray

  • 2 tablespoons olive oil

  • 2 large red bell peppers, seeded and sliced (4 cups)

  • 1 large poblano chile, seeded and sliced (1 ½ cups)

  • 1 small red onion, thinly sliced (1 ½ cups)

  • 1 (5-oz.) can diced green chiles, undrained

  • 1 (1-oz.) envelope fajita seasoning mix

  • 2 teaspoons garlic powder

  • 1 ½ teaspoons kosher salt, divided

  • 2 ½ cups shredded cooked chicken breasts (12 oz.)

  • 8 ounces cream cheese, softened and cut into pieces

  • 6 ounces extra-sharp white Cheddar cheese, shredded (about 1 ½ cups), divided

  • 6 ounces smoked Cheddar cheese, shredded (about 1 ½ cups), divided

  • 2 tablespoons chopped fresh cilantro

  • Optional toppings: crumbled tortilla chips, sour cream, chopped avocado, salsa, lime wedges

Directions

  1. Preheat oven to 350°F with rack 6 to 8 inches from heat source. Coat a 7- x 11-inch baking dish with cooking spray; set aside. Heat oil in a large skillet over medium-high. Add bell peppers, poblano, and onion; cook, stirring occasionally, until softened and starting to char in spots, about 5 minutes. Add green chiles with juices, fajita seasoning, garlic, and ½ teaspoon of the salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; stir in chicken. Set aside.

  2. Stir together cream cheese, 1 cup each of the white Cheddar and smoked Cheddar, and remaining 1 teaspoon salt in a large bowl until thoroughly combined. Add chicken mixture, and stir together until combined.

  3. Transfer mixture to prepared baking dish; sprinkle evenly with remaining ½ cup each white Cheddar and smoked Cheddar. Bake in preheated oven until mixture is bubbling and cheese has completely melted, about 25 minutes. Increase oven temperature to broil; broil until cheese starts to brown, 4 to 5 minutes. Remove from oven; let cool about 10 minutes. Sprinkle evenly with cilantro. Serve immediately with desired toppings.

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