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Craving fajitas but short on time? My easy chicken fajita casserole is all the flavor and none of the fuss!
The key to this recipe lies in the sauce. When crafting this dish, I wanted to elevate it to another level. The cilantro lime sour cream is perfect for serving alongside the casserole once it’s baked. Prepare for a casserole experience like no other! Don’t sleep on the cilantro lime sour cream!
What I Love About This Chicken Fajita Casserole
- Cheesy Goodness: A generous melted cheese topping adds a comforting, gooey layer to the casserole.
- Cilantro Lime Sour Cream: The refreshing, tangy cilantro lime sour cream perfectly complements the savory casserole.
- Easy Preparation: Simple steps make it easy to assemble and bake, ideal for a hassle-free meal.
- Crowd-Pleaser: Great for family dinners or gatherings, sure to be a hit with everyone.
Recipe Ingredients
- Vegetable oil
- Lime juice
- Garlic cloves
- Chile powder
- Granulated sugar
- Salt
- Black pepper
- Boneless skinless chicken tenders
- Bell peppers
- White onion
- Monterey Jack cheese
- Sour cream
- Cilantro
How To Make Chicken Fajita Casserole
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
- Make Marinade and Marinate:
- Mix oil, lime juice, garlic, chile powder, sugar, salt, cumin, and pepper in a bowl.
- Add chicken, bell pepper, and onion to a greased 9×13-inch pan. Mix with marinade.
- Cover with plastic wrap and marinate for 30-60 minutes at room temperature.
- Assemble and Cook the Casserole:
- Remove the plastic wrap and sprinkle the casserole with shredded cheese.
- In a 375°F preheated oven, bake the casserole for 25-30 minutes, until the chicken reaches 160°F with an instant-read thermometer.
- Make Cilantro Lime Sour Cream:
- Mix sour cream, cilantro, lime zest, lime juice, and salt in a bowl.
- Serve:
- Serve the casserole in warm tortillas with the cilantro lime sour cream, lime wedges, and cilantro.
Recipe Tip
For even more flavor, prepare the marinade the night before and let the chicken, bell peppers, and onions marinate in the refrigerator overnight. This allows the spices to fully infuse the ingredients, making the dish even more delicious. Just bring the mixture to room temperature before baking for the best results.
Make it a Meal
- Fresh guacamole with crispy tortilla chips adds a delightful crunch and creamy texture.
- A flavorful side of cilantro lime rice complements the casserole beautifully.
- A sweet and tangy Mexican fruit salad adds a refreshing and unique twist.
Storage
SERVE: Serve the casserole in warmed tortillas with cilantro lime sour cream, lime wedges, and cilantro.
STORE: Store the leftovers in an airtight container in the fridge for up to four days.
FREEZE: Assemble the casserole without baking, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
More Main Dish Recipes
Chicken Fajita Casserole
Equipment
- Liquid measuring cup
- measuring cups and spoons
- Cutting board and knife
- whisk
- mixing bowls
- 9×13-inch casserole dish
Ingredients
MARINADE:
- ¼ cup vegetable oil
- 3 tablespoons lime juice
- 5 garlic cloves, peeled and smashed
- 2 teaspoons chile powder
- 1 ½ teaspoon granulated sugar
- 1 ½ teaspoon salt
- 1 teaspoon ground cumin
- ¾ teaspoon black pepper
FAJITAS:
- 2 pounds boneless skinless chicken tenders, sliced into strips
- 2 large bell peppers, any color, sliced into strips
- 1 large purple or white onion, sliced into strips
- 1 cup shredded Monterey Jack cheese
CILANTRO LIME SOUR CREAM:
- ¾ cup sour cream
- 3 Tablespoons chopped cilantro
- 1 teaspoon grated lime zest
- 1 ½ teaspoons lime juice
- ⅛ teaspoon or a pinch of salt
FOR SERVING:
- 16 6-inch flour tortillas, warmed
- 1 lime, cut into wedges
- 2 Tablespoons chopped fresh cilantro
Instructions
Make the Marinade:
- Whisk 3 tablespoons of oil, lime juice, garlic, chile powder, sugar, salt, cumin, and pepper together in a bowl.
Marinate:
- Add chicken, bell pepper and onion and toss to coat.
- Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
Prep Pan and Oven:
- Move the oven rack to the middle position and preheat to 375 degrees F.
- Lightly spray a 9×13-inch casserole dish with non-stick cooking spray.
Assemble the Casserole:
- Evenly distribute the marinated chicken, onion, and bell peppers to your prepared pan.
- Top with shredded cheese.
Cook the Casserole:
- Bake for 25-30 minutes, or until the chicken’s internal temperature reaches 160 degrees F.
Make Cilantro Lime Sour Cream:
- While the casserole cooks, make the cilantro lime sour cream.
- Combine sour cream, cilantro, lime zest, and remaining 1 ½ teaspoons lime juice and ⅛ teaspoon salt in a bowl.
Serve:
- Serve in warmed tortillas with cilantro lime sour cream, lime wedges, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
The casserole is done when the chicken reaches an internal temperature of 160°F, and the cheese is melted and bubbly.
You can substitute lemon juice or even a splash of vinegar in the marinade for a similar tangy effect.
Yes, feel free to add or substitute vegetables like zucchini, mushrooms, or corn to the casserole for extra flavor and nutrition.
To add more heat, include finely chopped jalapeños or extra chili powder in the marinade. You can also sprinkle crushed red pepper flakes over the top before baking.
Definitely, you can assemble the casserole a day in advance and refrigerate it. If baking directly from the fridge, just add a few extra minutes to the baking time.
Yes, you can use any melting cheese, such as Monterey Jack, cheddar, or a Mexican blend, to suit your taste.
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