Baked Chicken Fajita Casserole (Easy Family Dinner!)

A hand taking a spoonful of a casserole with cheese out of a white baking dish. Baking dish is surrounded by a striped towel and small bowls of sour cream and fresh herbs.

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!

Course dinner

Cuisine Mexican

Keyword casserole, chicken fajita casserole, fajita casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 380

Author Robyn Conley Downs

Equipment

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

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 9x13 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.

Nutrition