Chicken Fajita Casserole
Chicken Fajita Casserole is a delicious and easy-to-make Tex-Mex inspired dish that combines the flavors of tender chicken, sautéed veggies, salsa, and spices. The filling is wrapped in a warm tortilla and then baked under a blanket of cheese until melted and bubbly. It’s a satisfying, freezer-friendly meal that’s perfect for busy weeknights or casual gatherings.
“⭐️⭐️⭐️⭐️⭐️! I made these ahead and froze them for when I was short on time and needed dinner quickly. They turned out deeeelcious! Absolutely loved them, and everyone in my house did too. This is now my go-to backup dinner that I always make in my freezer.” – Ami
About This Recipe
Confession: Rachel and I had the hardest time figuring out what to call this recipe.
Chicken and Veggie Burritos? Baked Enchiladas? Chicken and Veggie Enchiladas? Chicken Fajitas?
We just couldn’t quite capture what these were, because they are a wonderful combination of all things Tex-Mex.
We ended up landing on Chicken Fajita Casserole. It’s been a long-time family favorite. In fact, the night before my husband’s knee surgery, I told him I’d make any dinner he wanted. His request? You’re reading about it right now.
Ingredients Needed
Here’s what you need.
Ingredient Notes
- Boneless, skinless chicken breasts – You can use different cuts of chicken.
- Corn – Canned corn that’s been drained or 5-6 ears of roasted corn.
- Salsa – Your choice of heat level.
- Taco seasoning – Try our homemade taco seasoning.
- Shredded cheese – Mozzarella, cheddar, or Monterey Jack are good choices.
- Optional toppings: Guacamole or avocado chunks, salsa, sour cream, diced red onion, and cilantro.
Time-Saving Tip
Use leftover chicken for the filling. If you have leftover roasted chicken or even a rotisserie chicken, you can just use those leftovers instead of cooking up your own.
A Quick Overview of How These Come Together
Make It a Freezer Meal
Here’s how to make this casserole into a freezer meal that will taste like a fresh meal…
Freeze Casserole For Later: Follow Steps 1-6 (skip the preheating step). Cover the casserole dish tightly in a few layers of plastic wrap or foil, squeezing out any excess air. Label and freeze.
Prepare From Frozen: Thaw in the fridge for 24-48 hours. Follow Steps 7-8.
FAQs
It really depends on the amount and type of spices and salsa used. However, you can easily adjust the level of spiciness to your preference. The tortilla and cheese really mellow out some of the spicy factor, so overall I wouldn’t consider this a spicy recipe.
Yes, you can assemble the casserole ahead of time and refrigerate it until ready to bake. Alternatively, you can freeze it before baking. More freezer meal instructions below.
While I haven’t personally tried anything besides chicken breast, I see no reason why beef or ground chicken wouldn’t work. We use the same concept in our Chicken and Steak Fajitas recipe so I know the Mexican flavors play nice with both types.
How to Video
Chicken Fajita Casserole
Ingredients
- 2 tablespoon olive oil (divided; sub: avocado oil)
- 1 1/2 pounds boneless skinless chicken breasts (cut into roughly 1-inch pieces)
- 1/2 onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 (15-ounce) can corn (drained; sub: 5-6 ears of roasted corn)
- 1/2 cup salsa (your choice of heat level)
- 1.5 tablespoons taco seasoning (Try our homemade taco seasoning.)
- 1 1/2 cups shredded cheese (mozzarella, cheddar, or Monterey Jack are good choices)
- 8 tortillas (8-inch, taco-sized)
- Optional toppings: guacamole or avocado chunks, salsa, sour cream, diced red onion, and cilantro
Instructions
- Preheat oven to 400° F. Coat a 9×12 casserole dish with cooking spray.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add in the chicken and saute for 4-6 minutes or until done (no pink inside). Break chicken up into small pieces as you cook. Remove to a plate and wipe out the pan if needed.
- Add 1 tablespoon oil and let it get hot. Saute the onion and peppers for 4-6 minutes, until soft. Stir in the garlic and cook another 30-60 seconds. Remove from the heat.
- Stir in the cooked chicken, corn, salsa, and taco seasoning until well combined.
- To each tortilla, add 2 tablespoons of cheese and a generous half cup of the chicken mixture to each one. Roll each one up and place them side by side in the baking dish seam side down.
- Spread the remaining cheese over the top of the fajitas.
- Bake for 15-20 minutes or until cheese is melted.
- Serving suggestion: Top with salsa, sour cream, or plain Greek yogurt, and/or guacamole.
Freezer Instructions
Notes/Tips
- Shortcut: Use already cooked chicken, like from a rotisserie chicken.
- You may have a little leftover filling. Use over baked nachos, or add it cooked rice for a Mexican chicken bowl.
Nutrition
Do you think frozen corn would work?
Yes, it would work just fine.
Great. The filling made about 6 cups. I divided into 2 meals and put 1/4 c in a mini tortilla. Made 12. I used more cheese and would add a squeeze of lime juice next time. Great, easy, and delicious!
So glad you enjoyed it Debra. Thanks for the detailed review!
Quick and easy! I accidentally put in 2c of salsa but it didn’t affect it at all. I pressure cooked 2 chicken breasts instead and it made a lot of filling! It seemed like something else was needed on top, visually, but with the added toppings it was quite good. Thank you!
Glad you liked it and the accidental amount didn’t cause any issues! I’m a big fan of recipes that can handle some mistakes. 🙂 Thanks for leaving a review.
Had to make this one as soon as it came out! So easy to prep during a nap (what I did) then threw in the oven a few hours later. This is so yummy and was easily made DF. I ended up using some DF shredded cheese I had leftover, but next time will add some cream cheese to the chicken mixture and see how it turns out. Also love a one pan clean up!
Superfan award Tricia! So glad it turned out well. Let us know how it turns out when you make it again with the DF cream cheese. Thank you for your continued support and for taking the time to leave reviews!
I made these ahead and froze them for when I was short on time and needed dinner quickly. They turned out deeeelcious! Absolutely loved them, and everyone in my house did too. This is now my go-to backup dinner that I always make in my freezer.
Love, love, love this! Thanks, Ami.
Such a great freezer meal option. That’s awesome that your fam liked them. Thanks for the feedback!
Delicious, we didn’t have corn, put in black beans. My 6 year old grandson liked them!!