Fajita Chicken Casserole

Hey y’all! So, you know those nights where you’re craving all the yummy flavors of fajitas – the smoky peppers, the seasoned chicken, that cheesy goodness – but the thought of standing there stir-frying batch after batch just feels like… too much? Yeah, me too. That’s how this Fajita Chicken Casserole became a regular in our house. It’s basically all the good stuff, layered up and baked into one glorious dish. Seriously, the first time I made this, my husband took one bite and was like, ‘Where has this been all my life?!’ And honestly? I felt the same way. It’s comfort food with a little kick, perfect for a busy Tuesday or even a casual Friday night.

Why This Dish is My Go-To

Okay, so besides the whole ‘not having to stand at the stove forever’ thing, there are a bunch of reasons why this Fajita Chicken Casserole recipe just *works*. I make this when I know I need a guaranteed win with the kiddos (they actually eat the peppers in this! Win!). My family goes absolutely crazy for this because it’s loaded with flavor and super satisfying. (Plus, there’s cheese. Lots of cheese.) It’s also surprisingly forgiving – perfect for those days when you’re feeling a bit frazzled and maybe don’t measure everything perfectly. Don’t worry, it’ll still taste amazing.

What You’ll Need (The Good Stuff)

• 1 – 1.5 pounds boneless, skinless chicken breasts or thighs (cooked and shredded or cubed) – Leftover rotisserie chicken is an absolute lifesaver here, seriously. Or just boil/bake some up quick.
• 1 tablespoon olive oil
• 1 large onion, sliced or chopped (your preference!)
• 2-3 bell peppers (any color!), sliced or chopped
• 1 packet (about 1 oz) fajita seasoning mix – I usually just grab whatever’s on sale, but if you have a favorite homemade blend, go for it!
• 1 (10.5 oz) can condensed cream of chicken soup – Yep, the stuff in the can. It makes it creamy and easy. Don’t judge!
• 1 cup milk (any kind you have)
• 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained – This adds great flavor and a little heat. If you can’t find Rotel, use a can of diced tomatoes and add a small can of diced green chilies.
• 8-10 flour tortillas (6-inch or 8-inch) – I usually use smaller ones and just tear ’em up to fit. Corn tortillas work too if you prefer! Mission tortillas are a common go-to for me.
• 2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend (or a mix!) – Because cheese makes everything better, right?
• Optional toppings: sour cream, salsa, guacamole, chopped fresh cilantro, pickled jalapeños

Let’s Get Cookin’! (Directions)

1. Preheat your oven to 375°F (190°C). Give a 9×13 inch baking dish a little spray with cooking spray.
2. If your chicken isn’t already cooked, get that done first. Cube or shred it up. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced or chopped onion and bell peppers. Cook, stirring occasionally, until they start to soften and get a little browned in spots – about 5-7 minutes. This is where the magic happens, the smell is just *chef’s kiss*.
4. Stir in the fajita seasoning with the peppers and onions. Cook for another minute, stirring constantly, until fragrant. It might look a little dry, don’t worry about it.
5. In a medium bowl, whisk together the condensed soup and milk until smooth. Stir in the can of Rotel (juice and all!).
6. Now, let’s build this bad boy! Lay a few torn or whole tortillas on the bottom of your prepared baking dish to cover the bottom. Don’t stress about making it perfect, gaps are fine!
7. Spoon about half of the soup mixture over the tortillas.
8. Layer half of the cooked chicken over the soup mixture.
9. Layer half of the cooked peppers and onions over the chicken.
10. Sprinkle about a third of the shredded cheese over the veggie layer.
11. Repeat the layers: tortillas, remaining soup mixture, remaining chicken, remaining peppers and onions.
12. Top the whole thing with the remaining cheese. Make sure it’s spread out nicely so you get cheesy goodness in every bite!
13. Cover the dish loosely with aluminum foil.
14. Bake for 25 minutes.
15. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned and the casserole is heated through.
16. Let it sit form about 5-10 minutes before serving. This is probably the hardest part, it smells SO good, but giving it a minute helps it hold together better.

Just a Few Thoughts (Notes from My Kitchen)

• Okay, I figured out that slicing the peppers and onions thinner makes them softer in the casserole, which my picky eaters prefer. If you like a bit more bite, slice ’em thicker.
• Sometimes I add a can of drained black beans or corn along with the peppers and onions for extra bulk and nutrition.
• Using rotisserie chicken really does cut down on prep time significantly. It’s a little shortcut I endorse wholeheartedly.

Experimenting in the Kitchen (Variations)

I’ve played around with this quite a bit! You could easily swap the chicken for ground beef or even sliced steak to make it a beef fajita casserole. Adding some heat is easy – toss in some pickled jalapeño slices with the peppers or add a pinch of cayenne to the seasoning. I tried making a super-duper healthy version once with cauliflower rice instead of tortillas and while it *was* edible, it definitely lacked the comfort food vibe that the tortillas bring. Stick to the classics, I reckon!

Stuff You’ll Need (Equipment)

• 9×13 inch baking dish
• Large skillet
• Medium bowl
• Whisk
• Measuring cups and spoons

Honestly, if you don’t have a whisk, a fork works just fine for the soup mixture. Don’t let that stop you!

Keeping it Fresh (Storage)

Let any leftovers cool completely, then cover tightly with plastic wrap or foil, or transfer to an airtight container. It’ll keep in the fridge for 3-4 days. You can reheat individual portions in the microwave or pop the whole dish back in the oven at a lower temp until warmed through. Though honestly, in my house it never lasts more than a day! It’s *that* good.

How We Eat It (Serving Suggestions)

This is perfect served with a dollop of sour cream (Daisy is my favorite, just saying!), some fresh salsa, or homemade guacamole. A sprinkle of fresh cilantro makes it look purty too. Sometimes we just eat it straight up, other times we scoop it into warm tortillas like actual fajitas. It’s also great with a side salad.

Little Nuggets of Wisdom (Pro Tips)

• Don’t crowd the pan when cooking the peppers and onions. Cook them in batches if needed so they actually brown instead of steam. I once tried rushing this step and regretted it because the veggies were just soggy.
• Make sure your cooked chicken isn’t totally dry, especially if you’re using breast meat. A little bit of moisture carries the flavor better into the casserole.
• While you can use corn tortillas, they can sometimes get a bit mushy. I find flour tortillas hold their structure a little better in a casserole like this.

Got Questions? (FAQ)

Q: Can I assemble this ahead of time?
A: Yeah, absolutely! You can assemble the whole casserole up to the point of baking. Just cover it tightly and keep it in the fridge for up to 24 hours. You might need to add an extra 5-10 minutes to the baking time since it’ll be cold.

Q: Is this dish spicy?
A: With the Rotel, it has a little kick, but it’s generally mild. If you want more heat, add extra green chilies, some jalapeños, or a pinch of chili powder to the seasoning mix. If you want it milder, use regular diced tomatoes instead of Rotel.

Q: Can I freeze this?
A: Yes! Bake it, let it cool completely, then wrap it up *really* well in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight and then reheat, covered, in a 350°F (175°C) oven until heated through, probably 30-45 minutes.

Q: What if I don’t have condensed soup?
A: Hmm, that makes it a little trickier for *this* specific creamy version. You could probably try making a quick cheese sauce from scratch using butter, flour, milk, and cheese, but it’d change the texture a bit and definitely add more steps. The condensed soup is kind of the cheater secret weapon here!

Anyway, give this Fajita Chicken Casserole a try! It’s a real winner, promise. Let me know what you think!