Description
This Chicken Fajita Casserole is a delicious and hearty Mexican-American dish featuring tender chicken strips, colorful bell peppers, and a creamy blend of sour cream and cream cheese, all baked to perfection with melted cheddar and Monterey Jack cheeses on top. It’s perfect for a comforting family meal that’s both gluten-free and packed with bold fajita flavors.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Dairy and Garnish
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
- Cook Chicken: In a large skillet over medium heat, warm the olive oil. Add the sliced chicken breasts and cook for 5-6 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the sliced onion. Sauté for 5-7 minutes until the vegetables are tender. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Spices and Combine: Stir in chili powder, cumin, paprika, salt, black pepper, and crushed red pepper flakes if using. Return the cooked chicken to the skillet and toss everything together to coat the chicken and vegetables evenly with the spices.
- Prepare Creamy Mixture: In a large bowl, mix the sour cream and softened cream cheese until smooth and well combined. Then add the seasoned chicken and pepper mixture, stirring to fully incorporate all ingredients.
- Assemble Casserole: Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake: Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro if desired. Serve the casserole hot, ideally alongside rice, tortillas, or a fresh green salad for a complete meal.
Notes
- You can substitute Greek yogurt for sour cream to reduce fat and lighten the dish.
- Serve with rice, warm tortillas, or a crisp green salad for a balanced meal.
- Add black beans or corn when mixing the chicken and vegetables for extra texture, nutrition, and flavor.
- This recipe is naturally gluten-free, but always verify ingredient labels to ensure no hidden gluten.
