What the heck is this?
You know that moment when you’re craving fajitas but you’re also craving the comfort of a good old-fashioned casserole? Like, you want all those sizzling peppers and onions and perfectly seasoned chicken, but you also want it bubbling away in a dish that screams “cozy night in.” Well, congratulations, because this chicken fajita casserole is basically the answer to that very specific but totally reasonable craving.
We’re talking layers of tender, spice-rubbed chicken, sweet bell peppers, caramelized onions, and perfectly seasoned rice, all topped with a blanket of melted cheese that gets golden and bubbly in the oven. It’s like someone took everything you love about fajita night and turned it into the world’s most satisfying one-pan dinner.
This isn’t your basic throw-everything-in-a-dish situation. This is the kind of casserole that makes people think you’ve got your life together, when really you just discovered the magic of combining Mexican flavors with comfort food vibes. It’s weeknight dinner with restaurant flavor, and honestly? Your family is about to lose their minds.
Why This Recipe is About to Become Your Weekly Rotation
- All the fajita flavors, zero assembly required — No more awkward tortilla-stuffing moments
- One dish wonder — Everything cooks together in beautiful harmony
- Meal prep champion — Make it Sunday, eat it all week (if it lasts that long)
- Crowd feeding magic — Feeds a small army without breaking a sweat
- Leftover legend — Actually gets better the next day
- Kid-approved — Even picky eaters can’t resist this cheesy goodness
The Good Stuff You’ll Need
For the Chicken & Seasonings:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (adjust to your heat tolerance)
For the Veggie Situation:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced (because we’re going full rainbow)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional but recommended)
For the Rice Base:
- 1 1/2 cups long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 2 1/2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1/2 cup shredded sharp cheddar
- 1/4 cup crumbled queso fresco (optional but fancy)
For the Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- Sour cream for serving
- Sliced avocado (because everything’s better with avocado)
Let’s Make This Mexican Magic Happen
Step 1: Season Like You Mean It
Preheat your oven to 375°F. Mix all the chicken seasonings in a small bowl. Toss chicken pieces with olive oil and seasoning mix until every piece is coated. Let it hang out while you prep everything else — flavor needs time to mingle.
Step 2: Sear That Chicken
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5-6 minutes until golden (don’t worry about cooking through). Remove chicken and set aside — it’ll finish cooking in the oven.
Step 3: Veggie Party Time
In the same pan (don’t clean it — those browned bits are flavor gold), add bell peppers and onion. Cook for 5-7 minutes until they start to soften and get slightly caramelized. Add garlic and jalapeño, cook for another minute until fragrant.
Step 4: Build the Base
Add uncooked rice to the pan and stir for 1-2 minutes to toast it slightly. Add diced tomatoes, green chiles, and chicken broth. Stir in black beans and corn. Bring to a simmer, then remove from heat.
Step 5: The Beautiful Assembly
Nestle the seared chicken pieces back into the rice mixture. Cover tightly with foil (this is crucial for proper rice cooking). Pop it in the oven for 25-30 minutes until rice is tender and liquid is absorbed.
Step 6: Cheese It Up
Remove foil and sprinkle both cheeses evenly over the top. Return to oven, uncovered, for 10-15 minutes until cheese is melted and bubbly. Let it rest for 5 minutes — patience, grasshopper.
Step 7: Serve Like the Casserole Champion You Are
Sprinkle with fresh cilantro and green onions. Serve with lime wedges, sour cream, and avocado slices. Watch everyone come back for seconds (and thirds).
Pro Tips That’ll Make You the Fajita Casserole Master
Rice Cooking 101: Don’t lift that foil during cooking — you’ll release the steam and end up with crunchy rice.
Chicken Thighs vs. Breasts: Thighs stay more tender, but breasts work great too. Your call.
Veggie Prep: Cut everything roughly the same size so it cooks evenly.
Cheese Timing: Add cheese only in the last 15 minutes to prevent it from getting rubbery.
Liquid Levels: If your rice looks too dry after 20 minutes, add a splash more broth.
Switch It Up (Because Variety Keeps Life Interesting)
Protein Swap: Try ground turkey, beef, or even shrimp Rice Alternative: Cauliflower rice for low-carb, or quinoa for extra protein Heat Level: Add chipotle peppers in adobo for smoky heat Veggie Additions: Zucchini, mushrooms, or roasted poblanos all work beautifully Cheese Variations: Pepper jack, Monterey Jack, or even some cream cheese for extra richness
Make-Ahead Magic
Full Assembly: Assemble everything except cheese, cover and refrigerate up to 24 hours Prep Components: Season chicken and chop veggies the day before Freezer Friendly: Assemble without cheese, freeze for up to 3 months (thaw overnight before baking)
Questions People Actually Ask
Q: Can I use brown rice? A: Yes, but increase the liquid to 3 cups and cooking time to 45-50 minutes.
Q: My rice is still crunchy, what happened? A: Add more broth, cover, and bake longer. Every oven is different.
Q: Can I make this vegetarian? A: Absolutely! Skip the chicken, use vegetable broth, and add extra beans or roasted vegetables.
Q: What if I don’t have an oven-safe skillet? A: Sear chicken and veggies in a regular pan, then transfer everything to a greased 9×13 baking dish.
Storage Real Talk
Leftovers: Store covered in the fridge for up to 4 days Reheating: Oven at 350°F for 15-20 minutes, or microwave with a splash of broth Freezing: Freezes beautifully for up to 3 months (cheese might get slightly grainy but still tastes great)
Wine Pairing (Because We’re Sophisticated Like That)
This calls for something with enough personality to match all those bold flavors. Try a Tempranillo or Garnacha for red wine lovers, or go with a crisp Albariño or unoaked Chardonnay for white wine vibes. Or honestly? A cold beer and a lime wedge never hurt anybody.
Print
Chicken Fajita Casserole: When Your Favorite Mexican Restaurant Moves Into Your Oven
- Total Time: 1 hour 5 minutes
- Yield: 8–10 1x
Description
You know that moment when you’re craving fajitas but you’re also craving the comfort of a good old-fashioned casserole? Like, you want all those sizzling peppers and onions and perfectly seasoned chicken, but you also want it bubbling away in a dish that screams “cozy night in.” Well, congratulations, because this chicken fajita casserole is basically the answer to that very specific but totally reasonable craving.
We’re talking layers of tender, spice-rubbed chicken, sweet bell peppers, caramelized onions, and perfectly seasoned rice, all topped with a blanket of melted cheese that gets golden and bubbly in the oven. It’s like someone took everything you love about fajita night and turned it into the world’s most satisfying one-pan dinner.
Ingredients
For the Chicken & Seasonings:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (adjust to your heat tolerance)
For the Veggie Situation:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced (because we’re going full rainbow)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional but recommended)
For the Rice Base:
- 1 1/2 cups long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 2 1/2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend
- 1/2 cup shredded sharp cheddar
- 1/4 cup crumbled queso fresco (optional but fancy)
For the Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- Sour cream for serving
- Sliced avocado (because everything’s better with avocado)
Instructions
Preheat your oven to 375°F. Mix all the chicken seasonings in a small bowl. Toss chicken pieces with olive oil and seasoning mix until every piece is coated. Let it hang out while you prep everything else — flavor needs time to mingle.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add seasoned chicken and cook for 5-6 minutes until golden (don’t worry about cooking through). Remove chicken and set aside — it’ll finish cooking in the oven.
In the same pan (don’t clean it — those browned bits are flavor gold), add bell peppers and onion. Cook for 5-7 minutes until they start to soften and get slightly caramelized. Add garlic and jalapeño, cook for another minute until fragrant.
Add uncooked rice to the pan and stir for 1-2 minutes to toast it slightly. Add diced tomatoes, green chiles, and chicken broth. Stir in black beans and corn. Bring to a simmer, then remove from heat.
Nestle the seared chicken pieces back into the rice mixture. Cover tightly with foil (this is crucial for proper rice cooking). Pop it in the oven for 25-30 minutes until rice is tender and liquid is absorbed.
Remove foil and sprinkle both cheeses evenly over the top. Return to oven, uncovered, for 10-15 minutes until cheese is melted and bubbly. Let it rest for 5 minutes — patience, grasshopper.
Sprinkle with fresh cilantro and green onions. Serve with lime wedges, sour cream, and avocado slices. Watch everyone come back for seconds (and thirds).
Notes
Rice Cooking 101: Don’t lift that foil during cooking — you’ll release the steam and end up with crunchy rice.
Chicken Thighs vs. Breasts: Thighs stay more tender, but breasts work great too. Your call.
Veggie Prep: Cut everything roughly the same size so it cooks evenly.
Cheese Timing: Add cheese only in the last 15 minutes to prevent it from getting rubbery.
Liquid Levels: If your rice looks too dry after 20 minutes, add a splash more broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~15g
- Carbohydrates: ~52g
- Protein: ~32g