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chicken fajita casserole with toppings

Chicken Fajita Casserole

One of my favorite, family-friendly dinners: Chicken Fajita Casserole is freezer-friendly and delicious.

Yield: 8 servings 1x
Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
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Ingredients

  • 2 tablespoon olive or avocado oil, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, diced
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 can of corn, drained (or 56 ears of roasted corn)
  • 1/2 cup salsa (your choice of heat level)
  • 23 tablespoons taco seasoning (or try our homemade taco seasoning)*
  • 1 1/2 cups shredded cheese (mozzarella, cheddar, or Monterey Jack are good choices)
  • 8 (8-inch, taco-sized) tortillas
  • Optional toppings: guacamole or avocado chunks, salsa, sour cream, diced red onion, and cilantro

*Original recipe was 1 tablespoon taco seasoning, but we think it needs more.

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Instructions

Make It Now:

  1. Preheat oven to 400° F. Coat a 9×12 casserole dish with cooking spray.
  2. 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). Remove to a plate and wipe out the pan if needed. 
  3. 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.
  4. Stir in the cooked chicken, corn, salsa, and taco seasoning until well combined. 
  5. 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. 
  6. Spread the remaining cheese over the top of the fajitas. (Freezing instructions begin here.)
  7. Bake for 15-20 minutes or until cheese is melted.
  8. Serving suggestion: Top with salsa, sour cream, or plain Greek yogurt, and/or guacamole.

Freeze 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.


Notes/Tips

We get our meat from ButcherBox*.  The chicken is organic and curated from small, trusted farms. We highly recommend this service to source DELICIOUS and HEALTHY meat—like uncured bacon, grass-fed beef, and wild salmon—and have used it for years ourselves. 

© Author: Polly Conner
Cuisine: Mexican Method: Baking