Baked Chicken Fajita Casserole (Easy Family Dinner!)
This easy chicken fajita casserole is loaded with tender juicy chicken, colorful pepper & onion fajita veggies, and layers of tortillas; all bathed in a smoky enchilada sauce, topped with gooey cheese, and baked to golden perfection. Surprisingly easy to make, whip up a batch and watch it get devoured!
5 star review
“Another simple to make and super tasty recipe! Thanks Robyn!”
– Maria
This Cheesy Chicken Fajita Bake is What’s for Dinner Tonight!
Hear me out, this chicken fajita casserole is easier than takeout and totally scratches the fajita itch (extra points because it can be made ahead!). First of all, it isn’t complicated at all – all you do is quickly saute the chicken and vegetables, then add the beans, enchilada sauce, cream cheese and mix it all together.
Layer all this with tortillas in a baking dish, add a light sprinkle of shredded cheese, and either bake right away or freeze for a future meal. So simple and seriously so delicious! Secondly, the 2 ingredient sauce is so simple and light. You won’t find any canned cream soups in this dish, and honestly you don’t need them because by combining a touch of cream cheese and enchilada sauce you get a fresh, yet luxuriously creamy sauce that’s not too heavy.
I, of course, love to use my quick smokey homemade enchilada sauce (it’s worth the extra couple of minutes), but you can absolutely use a good quality store-bought enchilada sauce to make the recipe even easier. After just 30 minutes in the oven, this hearty, healthy fajita casserole is ready to eat, and I personally love to pair it with my top-rated taco slaw for a fresh, crunchy element!
Make This Dairy-Free & Gluten-Free
Chicken fajita casserole can easily be made dairy-free and gluten-free! For dairy-free, swap out the regular cream cheese for dairy-free cream cheese, and the Mexican shredded cheese blend for dairy-free cheddar cheese. For gluten-free, make sure to use a gluten-free enchilada sauce.
Welcome to My Kitchen! Let’s Make Chicken Fajita Casserole w/ Tortillas
Baked Chicken Fajita Casserole (Easy Family Dinner!)
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 ½ pounds chicken (breast or thighs), cut into 1-inch bite-sized pieces
- 2 onions, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups enchilada sauce, divided
- 2 ounces cream cheese
- 12 small tortillas
- ½ cup shredded Mexican cheese blend
Equipment
Instructions
- Heat the oven to 375F.
- Heat a large skillet or Dutch oven over medium high heat. Add 1 teaspoon of olive oil along with the chicken in an even layer. Sprinkle evenly with garlic powder, chili powder, smoked paprika, and ½ teaspoon salt.
- Cook until browned on one side (about 5 minutes) then flip and cook for 1 more minute (the chicken doesn’t need to be cooked all the way through). Remove from the pan and set aside.
- To the same skillet, turn the heat down to medium, then add 1 teaspoon olive oil, onion, and peppers. Cook until slightly charred and slightly tender, about 5 minutes.
- Add the chicken back to the pan, along with beans, ½ teaspoon salt, 1 cup enchilada sauce, and cream cheese, stirring until the cream cheese is well incorporated, stirring to scrape up any browned bits in the bottom of the pan.
- Spray a 9×13 ceramic baking dish with cooking spray. Add ½ cup enchilada sauce in the bottom of the pan. Layer 4 tortillas on top of the sauce.
- Carefully spoon half of the chicken fajita veggie mixture over the tortillas, layer on another 4 tortillas, spoon the remaining half of the chicken fajita veggie mixture over tortillas, then layer the remaining 4 tortillas on top.
- Pour the remaining ½ cup enchilada sauce on top of the tortillas, spreading evenly. Sprinkle evenly with the shredded cheese.
- Cover with foil and bake for 30 minutes or until bubbling. Uncover and bake an additional 10 minutes, or until the cheese is browned and melted.
Notes
- Tortillas: I tested this recipe with both flour and corn tortillas. I personally preferred the corn tortillas, as I felt the flour came out a bit soggy. However, it that’s what you have on hand flour may also be used.
- GF: For gluten-free, make sure to use a gluten-free enchilada sauce.
Another simple to make and super tasty recipe! Thanks Robyn!
Yay Maria, so happy to hear you enjoyed this one, thanks so much for taking the time to leave a review!
Was very good followed as written was wondering if you could use taco sauce as I don’t like spicy not that this was to bad
But very good
Hi Pat, yes, taco sauce can be used in place of enchilada sauce in this recipe. You can also look for mild enchilada sauce, as the spice level can be different from brand to brand. Glad you enjoyed this one!
Very good was woʻndering if you can use taco sauce instead but still very good
Will be making again
Thank you
sounds really delicious… Did you use corn or flour tortillas?
Hi Susanne, I used flour but corn will work, too. I’ve also tested with grain free tortillas with success. Overall I prefer flour, but you really can use whatever you have on hand.
Fantastic recipe. I was looking for a chicken fajita casserole with tortillas in it vs making the filling and spooning into them. Subbed 2 things because I didn’t have them on hand — used Greek yogurt instead of cream cheese, and 2 cups Herdez mild Salsa Verde in place of the enchilada sauce. Also included half a jalapeno with the onions & peppers. Came out so good! My family literally went nuts over it; husband who never takes leftovers immediately packed a container for lunch the next day.
Lori, so happy to hear you enjoyed this one and great subs and swaps for what you had on hand. Thanks for sharing your thoughts and for leaving a review!
Excellent!!! I even made and used the homemade Enchilada Sauce that is linked to this recipe. I added some crumbled Chorizo to this and it was really good! I also used Corn Tortillas as that is what I had on hand. We highly recommend this recipe! Yumm…
Ohhhhh, adding a bit of chorizo sounds like a lovely addition to this one, Mary Ellen! Thanks so much for sharing your tips and for leaving a review!
Delicious!! This was my first recipe from your dinner collection. Thank you for sharing your talent and time on great recipes.
Deanna, fantastic, I’m so happy to hear you enjoyed this recipe, and I hope you find others to try, too. Thanks so much for sharing your tips and for leaving a review!