Homemade Cheesy Chicken Fajita Casserole

Cheesy Chicken Fajita Casserole – moist shredded chicken paired with onions and colorful bell peppers cooked down in luscious cream cheese and colby cheese sauce, seasoned with traditional fajita spices and baked until golden and bubbly. Serve it as an entree or a dip.

Chicken Fajita Casserole (Entree or Dip!)

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It’s no secret that I love Mexican-inspired dishes. My southwest chicken skillet is in regular rotation as well as crockpot salsa chicken. They’re easy, delicious, and cheesy!

This recipe for a Homemade Cheesy Chicken Fajita Casserole is no different. It’s perfect for game day or any occasion where you need to make something yummy and hearty in the oven! It can serve as an appetizer or a main dish.

Unlike my baked chicken fajitas that need assembling, this take on fajitas is baked in a cheesy casserole form.

Ingredients include shredded chicken, onions, bell peppers, cream cheese, fajita seasoning, and shredded colby. All that is needed are tortilla chips (corn or flour), tortillas (flour or corn), and a serving platter! Or you can scoop it right out of the baking dish with chips!

Equipment needed to make this Fajita Casserole Recipe

• Large Skillet
• Veggie Chopper – this is my new favorite kitchen tool. It quickly & evenly will chop your onions and bell peppers.
• Silicone Spatulas
• Box Grater – for shredding your cheese.

Ingredients you’ll need to make Homemade Chicken Fajita Dip

• Chicken – You’ll need 1-2 cups of cooked chicken. Either shred a rotisserie chicken (for ease) or make instant pot shredded chicken from breasts or thighs (also easy!)
• Bell Peppers – Any combo of colors you like – I used red/orange/yellow. Green tend to be the most bitter while orange and yellow are sweeter, and red being the sweetest.
• Onion – White onion to dice.
• Seasonings – Salt and fajita seasoning. If you’d like to make your own fajita seasoning, I have the mix below.
• Cheese – You’ll need a mix of shredded cheese and room temperature cubed cream cheese. Colby works well, as does cheddar. I recommend shredding it yourself off a block for the best results. Pre-shredded cheese is convenient but it has anti-caking agents on it that prevents it from melting nicely.

How to make Baked Chicken Fajita Casserole In The Oven

1. STEP ONE: First, saute the diced onion and peppers in olive oil over medium high heat in a large skillet for 4-5 minutes or until tender.

3. STEP TWO: Next, turn the heat to low and add the diced (or shredded) chicken, cubed cream cheese, fajita seasoning and half of the shredded cheese. Heat until melted, stirring often.
4. STEP THREE: Finally, pour the mixture into a greased casserole dish (shown is a 6″ x 8″), top with remaining cheese, and bake for 25-30 minutes at 350° until melted and bubbly.

How to serve Chicken Fajita Casserole

If you’re serving this casserole as a dip, it will pair well with my taco dip and homemade tortilla chips (made in the oven or air fryer)!

If you’re serving it as a main dish, you can pair it with my green chile corn casserole and a quick 60-second chocolate chip cookie. It’s the perfect complete dinner!

Another option is to spread some between two tortillas and make a chicken fajita quesadilla or roll-up!

How To Store & Reheat Leftovers

You’ll want to store any leftover casserole in an airtight container in the fridge. It will last for up to four days.

To reheat, place it in a baking dish cover with foil, and bake at 350 degrees until heated through. You can also microwave it on medium power for about two minutes or until warmed through.

Cheesy Chicken Fajita Casserole FAQs

Can I use chicken thighs in this recipe?

Yes! You can use chicken thighs in this recipe. Keep in mind that chicken thighs are fattier and may overwhelm your dip with an oiliness. I prefer chicken breasts but it’s up to you.

What If I don’t have pre-made fajita seasoning?

You can make your own fajita seasoning by mixing together:

• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• cayenne pepper to taste
• 1/4 teaspoon salt

Can I make this recipe ahead of time?

Yes! This recipe can be made ahead of time. Simply follow the instructions up until baking and cover with aluminum foil. Store covered in the fridge for up to 24 hours before baking.

If you are making this recipe ahead of time, then I recommend adding at least 15 minutes to your bake time because it will be cold when going into the oven and you want to make sure it is warmed through.

What can I use in place of colby cheese?

If you don’t have colby cheese, then you can use a mild cheddar, or even Monterey jack, pepper jack, or a mix.

What can I serve this fajita dip with other than tortillas?

This chicken fajita dip would make a great filling inside of an omelet for a hearty breakfast. It would also be great stuffed inside of jalapeños and baked in the oven for a fun appetizer!

You can also serve it with cilantro lime rice and beans and eat it as a main course.

Need more casserole recipes? Try these:

Baked Salsa Chicken Casserole
Cheesy Chicken Broccoli and Rice Casserole
Spinach Artichoke Chicken Casserole

Click here for my entire collection of casserole recipes.

Need more hot dip recipes? Try these:

Slow Cooker Buffalo Chicken Dip
Crock pot Spinach Artichoke Dip
Rotel Dip with Ground Beef

Click here for my entire collection of dip recipes.

Cheesy Chicken Fajita Casserole

Melissa Williams | Persnickety Plates

Cheesy Chicken Fajita Casserole- moist shredded chicken paired with onions and colorful bell peppers cooked down in luscious cream cheese and colby cheese sauce, seasoned with traditional fajita spices and baked until golden and bubbly. The perfect Mexican-inspired appetizer or main dish!

4.58 from 14 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course

Cuisine American, Mexican

Servings 8 servings

Calories 263 kcal

Ingredients

 

1x2x3x

• 1-2 cups diced or shredded cooked chicken rotisserie chicken works well
• 1 Tablespoon olive oil
• 1 cup bell peppers diced (I used red/yellow/orange)
• ½ cup onion diced
• ½ tsp salt
• 8 ounces cream cheese cubed, at room temp
• 1 ½ teaspoons fajita seasoning
• 8 ounces shredded colby jack cheese mild cheddar or pepper jack also works

Instructions

 

• Heat olive oil in a large skillet over medium high heat. Add the diced onions, peppers, and salt and sauté for 4-5 minutes or until soft.
• Turn heat to low and add the diced chicken, cubed cream cheese, fajita seasoning, and half of the shredded cheese. Stir often until fully melted and combined.
• Spray a small casserole dish (8×8) with non-stick spray and pour in the mixture. Top with remaining shredded cheese and bake for 25-30 minutes at 350 degrees until melted and bubbly.
• If serving as a dip, serve with tortilla chips and celery sticks.

  If serving as an entree, it is good with rice or rolled up into a tortilla!

Notes

Store leftovers covered in the fridge for up 4 days. 

Can be served as a dip or a main entree. 

Nutrition

Serving: 1gCalories: 263kcalCarbohydrates: 4gProtein: 14gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 73mgSodium: 422mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 1250IUVitamin C: 25mgCalcium: 228mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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