I make this Cheesy Chicken Fajita Casserole on repeat when I need a no-fuss weeknight dinner that feeds a crowd. It takes leftover or rotisserie chicken, a handful of pantry staples, and a quick toss together before baking into a bubbly, crunchy-topped meal everyone digs into. If you like one-dish chicken dinners that stretch a bit of protein and save time, this sits nicely next to other easy weeknight winners like 5-ingredient chicken crock pot recipes.
Why you’ll love this dish
This casserole hits a lot of home-cooking sweet spots: fast assembly, family-friendly flavors, and broad ingredient flexibility. It blends the smoky-sweet notes of bell peppers and chili powder with the comfort of melted cheddar and crunchy tortilla chips. Make it for a busy weeknight, bring it to potlucks, or serve it when you want something that reheats well for lunches.
“Made this for a hungry household and everyone went back for seconds — cheesy, bright, and ridiculously simple.” — a friend who requests it every other week
Beyond taste, it’s budget-friendly (black beans and corn bulk it up), kid-approved, and forgiving: you can use frozen peppers, canned corn, or whatever shredded chicken you have on hand.
The cooking process explained
Quick overview: shred cooked chicken; toss with peppers, onion, beans, corn, salsa, and spices; spread in a greased casserole dish; top with cheddar and crushed tortilla chips; bake 25–30 minutes until bubbly. Let rest a few minutes so the casserole sets before scooping.
This high-level view sets expectations — there’s no sautéing required (unless you prefer to soften the peppers first), no complicated sauce to whisk, and very little hands-on time.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
- 1 cup bell peppers, sliced (use a mix of red, green, yellow for color)
- 1 onion, sliced (yellow or white)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 1 cup salsa (mild, medium, or hot—pick your heat level)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese (sharp cheddar gives more flavor)
- 1 cup tortilla chips, crushed (plus extra for serving)
- Fresh cilantro, for garnish (optional)
Substitutions and notes:
- Chicken: swap with cooked turkey or use canned chicken in a pinch.
- Cheese: Monterey Jack, pepper jack, or a Mexican blend are tasty swaps.
- Salsa: use pico de gallo for chunkier texture or a verde salsa for a tangy twist.
- For a lower-carb version, omit chips and top with sliced avocado instead.
You can also refer to other casserole inspiration like 5-ingredient chicken crock pot recipes for more easy poultry ideas.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with oil or nonstick spray.
- In a large mixing bowl, combine shredded chicken, sliced bell peppers, sliced onion, drained black beans, corn, salsa, chili powder, cumin, garlic powder, and onion powder.
- Stir well until everything is evenly coated — the salsa will act as the casserole’s sauce.
- Spread the chicken mixture evenly into the prepared casserole dish, smoothing the top.
- Sprinkle the shredded cheddar evenly over the chicken mixture.
- Scatter the crushed tortilla chips over the cheese to form a crunchy topping.
- Bake in the preheated oven for 25–30 minutes, or until cheese is fully melted and bubbling and the chips are lightly toasted.
- Remove from the oven and let the casserole rest for 5 minutes before serving — this helps it set and makes portioning easier.
- Garnish with chopped fresh cilantro if desired and serve warm.
Short, clear action verbs make this easy to follow at a glance. If you prefer softer peppers, sauté them briefly with the onion before mixing.
Best ways to enjoy it
Serve scoops straight from the dish with a sprinkle of cilantro and extra crushed chips. Pairing ideas:
- A side of Spanish rice or cilantro-lime rice for a heartier meal.
- Simple green salad or crunchy slaw to cut the richness.
- Sliced avocado, dollops of sour cream, or lime wedges for bright finishing touches.
For a casual taco-style serving, let people spoon the casserole into warmed tortillas. If you want another comfort-forward casserole to rotate into the menu, try this beef hash brown casserole for something different.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Microwave single portions until hot throughout (about 1–2 minutes depending on power). For best texture, reheat in a 350°F oven for 10–15 minutes so the topping crisps slightly.
- Freeze: To freeze, assemble (but don’t bake), wrap tightly with foil and plastic, and freeze up to 2 months. Thaw overnight in the fridge, then bake at 375°F for about 35–45 minutes, covering with foil if browning too quickly.
Food safety: cool to room temperature no longer than 2 hours before refrigerating and reheat to 165°F (74°C) for safety.
Helpful cooking tips
- Use warm, shredded chicken: it incorporates more easily than cold chicken, though both work.
- Prevent soggy chips: if you like an extra-crispy topping, add half the chips at the start of baking and sprinkle fresh chips just before serving.
- Boost flavor: a squeeze of lime and a pinch of smoked paprika or a dash of chipotle in adobo elevates the flavor.
- Make it ahead: prepare the casserole up to step 6, cover, refrigerate, and bake when ready — add 5–10 minutes to baking time if chilled.
- Texture control: if you prefer softer peppers and onions, sauté them until translucent before mixing; if you want more crunch, keep them raw.
Creative twists
- Vegetarian: omit the chicken and add an extra can of beans or cooked diced sweet potatoes. Top with pepper jack for a little heat.
- Low-carb: replace the crushed tortilla chips with a crushed pork rind topping or leave them off and add sliced avocado on serving.
- Creamy version: stir in 1/2 cup sour cream or cream cheese with the salsa for a richer casserole.
- Southwest BBQ: swap salsa for BBQ sauce and add cooked bacon for a smoky-sweet spin.
- Breakfast twist: crumble and fold in cooked breakfast sausage and top with a few cracked eggs in the last 10 minutes of baking for a brunch casserole.
Common questions
Q: How long does it take to make from start to finish?
A: Active time is about 10–15 minutes (shredding, chopping, mixing). With baking, plan 35–45 minutes total.
Q: Can I use raw chicken in the casserole?
A: It’s safest to use cooked chicken. If you must use raw, cut into small bite-sized pieces and brown first, or bake covered for longer (about 45–50 minutes) until the chicken reaches 165°F (74°C).
Q: Will the tortilla chips stay crunchy?
A: Chips will soften where they contact the salsa and cheese. For partial crunch, add half the chips before baking and reserve half to sprinkle on right before serving.
Q: Can I make this spicier or milder?
A: Yes — choose a mild or HOT salsa. Add jalapeños or chipotle for heat, or stick to mild salsa and reduce chili powder for a gentler flavor.
Q: Is this freezer-friendly?
A: Yes. Assemble unbaked, wrap well, and freeze up to 2 months. Thaw overnight before baking.
Conclusion
If you want another version to compare technique and toppings, see this alternate Cheesy Chicken Fajita Casserole take at Cheesy Chicken Fajita Casserole (Easy Dinner Idea) – Little Sunny Kitchen.
Cheesy Chicken Fajita Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with oil or nonstick spray.
- In a large mixing bowl, combine shredded chicken, sliced bell peppers, sliced onion, drained black beans, corn, salsa, chili powder, cumin, garlic powder, and onion powder.
- Stir well until everything is evenly coated.
- Spread the chicken mixture evenly into the prepared casserole dish, smoothing the top.
- Sprinkle the shredded cheddar evenly over the chicken mixture.
- Scatter the crushed tortilla chips over the cheese.
- Bake in the preheated oven for 25–30 minutes, or until cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
- Garnish with chopped fresh cilantro if desired and serve warm.