Recipe Background
This Chicken Fajita Casserole may come without the audible sizzle, but don't worry, you'll be just as excited about it as it makes its way to your table! It still has all the perfectly seasoned veggies and the golden, shredded chicken you love. And the benefit of this bake is that the creamy, cheesy stuff that's added makes everything melty and delectable. We love to scoop this Chicken Fajita Casserole up with some salty tortilla chips and pile it high with our favorite toppings for a sizzlin' experience without all the ruckus or attention! Or actually, there may be a little bit of ruckus, because you won't be able to contain your excitement as you dig in!
This Chicken Fajita Casserole may come without the audible sizzle, but don't worry, you'll be just as excited about it as it makes its way to your table! It still has all the perfectly seasoned veggies and the golden, shredded chicken you love. And the benefit of this bake is that the creamy, cheesy stuff that's added makes everything melty and delectable. We love to scoop this Chicken Fajita Casserole up with some salty tortilla chips and pile it high with our favorite toppings for a sizzlin' experience without all the ruckus or attention! Or actually, there may be a little bit of ruckus, because you won't be able to contain your excitement as you dig in!
Ingredients
For the casserole:
- 2 tablespoons olive oil
- 2 large red bell peppers sliced
- 1 large poblano chile seeded and sliced
- 1 small red onion thinly sliced
- 1 (5-ounce) can diced green chiles undrained
- 1 (1-ounce) envelope fajita seasoning mix
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt divided
- 2 1/2 cups chicken breasts cooked and shredded
- 1 (8-ounce) package cream cheese softened and cut into pieces
- 6 ounces extra-sharp white cheddar cheese shredded, divided
- 6 ounces smoked cheddar cheese shredded, divided
- 2 tablespoons fresh cilantro chopped
Optional toppings:
- tortilla chips to taste, crumbled
- sour cream to taste
- avocado to taste, chopped
- salsa to taste
- lime wedges to taste
Directions
- Adjust an oven rack 6-8 inches from the heat source.
- Preheat the oven to 350 degrees F.
- Coat a 7x11-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, heat the oil.
- Add the bell peppers, the poblano, and the onion to the oil and cook, stirring occasionally, until they are softened and charred in spots, about 5 minutes.
- Add the green chiles with their juices, the fajita seasoning, the garlic powder, and 1/2 teaspoon of the salt to the veggie mixture and cook, stirring constantly, until fragrant, about 1 minute.
- Transfer the skillet from the heat and stir in the chicken.
- In a large bowl, stir in the cream cheese, 1 cup of the white cheddar, 1 cup of the smoked cheddar, and the remaining salt until thoroughly combined.
- Add the chicken mixture to the cheese mixture and stir to combine.
- Transfer the chicken mixture to the prepared baking dish and evenly sprinkle with the remaining white cheddar and the remaining smoked cheddar.
- Bake the casserole until it is bubbling and the cheese is completely melted, about 25 minutes.
- Switch the oven to broil and broil until the cheese starts to brown, about 4-5 minutes.
- Transfer the casserole from the oven and let it cool for 10 minutes.
- Sprinkle the casserole with the cilantro.
- Serve the casserole with the tortilla chips, the sour cream, the avocado, the salsa, and the lime wedges.
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