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If you love the bold, sizzling flavors of restaurant-style chicken fajitas but want the ease of a one-pan dish, this Fajita Chicken Casserole is your new go-to. It’s cheesy, hearty, and packed with colorful peppers, black beans, corn, and juicy chicken

Fajita Chicken Casserole (WP Recipe Maker–Style Card)

If you love the bold, sizzling flavors of restaurant-style chicken fajitas but want the ease of a one-pan dish, this Fajita Chicken Casserole is your new go-to. It’s cheesy, hearty, and packed with colorful peppers, black beans, corn, and juicy chicken
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 2 bell peppers sliced
  • 1 cup corn
  • 1 can black beans 15 oz, drained and rinsed
  • 1 onion sliced
  • 1 cup salsa
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp oregano
  • Salt and pepper to taste
  • 2 cups shredded Mexican cheese blend
  • ½ cup crushed tortilla chips optional

Equipment

  • 9x13-inch baking dish (glass or ceramic works best)
  • Large skillet (for sautéing veggies)
  • Sharp knife & cutting board
  • Mixing spatula or wooden spoon
  • Measuring cups & spoons
  • Aluminum foil (optional, for covering while baking)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a skillet, sauté peppers and onion in 1 tbsp oil for 5-6 minutes.
  3. In the baking dish, combine chicken, veggies, corn, beans, salsa, and seasonings. Mix well.
  4. Sprinkle with cheese and tortilla chips (if using).
  5. Bake 20-25 minutes until cheese is melted and bubbly. Broil 1-2 minutes for golden topping.
  6. Garnish with cilantro and serve with sour cream, avocado, or extra salsa.

Notes

✅ Save time with rotisserie chicken—it’s flavorful and pre-cooked.
✅ Add diced jalapeños or hot sauce for extra heat.
✅ For creaminess, stir in 4 oz cream cheese with the salsa.
✅ Assemble ahead and freeze unbaked casserole for up to 3 months.