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–+ servings
Chicken fajita casserole out of the oven with salsa, and diced avocado lined down the middle of the pan.

Chicken Fajita Casserole

One of my favorite, family-friendly dinners: Chicken Fajita Casserole is freezer-friendly and delicious.
4.75 from 4 votes
Yield: 8 servings
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
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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
 

  1. Preheat oven to 400° F. Coat a 9x12 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). Break chicken up into small pieces as you cook. 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.
  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.

Freezer Instructions

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

  • 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

Calories: 350 kcal (18%) | Carbohydrates: 30 g (10%) | Protein: 28 g (56%) | Fat: 14 g (22%) | Cholesterol: 71 mg (24%) | Sodium: 610 mg (27%) | Fiber: 3 g (13%) | Sugar: 6 g (7%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner