Name: Chicken Fajita Casserole
Total time: 70 min
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; 1.5 teaspoons kosher salt, divided; 2.5 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

Cheesy, smoky, and so satisfying.

Marianne Williams

Published on July 28, 2021

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:

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

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.
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.
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.