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A creamy, cheesy Tex-Mex casserole that transforms classic fajita flavors into a cozy weeknight dinner the whole family will love.

Fajita Chicken Casserole

A creamy, cheesy Tex-Mex casserole that transforms classic fajita flavors into a cozy weeknight dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken
  • 2 cups instant white rice
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 can Rotel diced tomatoes with green chilies undrained
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 packet fajita seasoning
  • 1 cup shredded Colby Jack or Mexican blend cheese plus extra for topping
  • ½ cup chopped cilantro optional

Equipment

  • 9×13-inch baking dish
  • 2 Large mixing bowls
  • whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, mix chicken, rice, beans, corn, and Rotel.
  3. In another bowl, whisk soup, milk, and fajita seasoning.
  4. Pour sauce over chicken mixture. Stir in 1 cup cheese.
  5. Spread into prepared dish.
  6. Bake for 20 minutes, top with more cheese, and bake 5–10 minutes more.
  7. Garnish with cilantro and serve warm with avocado, sour cream, or salsa.

Notes

Refrigerate leftovers up to 4 days or freeze up to 2 months. Reheat in oven at 350°F for 15 minutes or until hot.