This chicken fajita casserole is a one-pot version of classic fajitas that's easy to assemble, nutritious and ready in just over 40 minutes. There is no need to marinate or precook any of the ingredients!
See also chicken in tomato sauce!
This chicken fajitas casserole is a Mexican-inspired easy, healthy and delicious one-pot dish. It features juicy chicken breasts coated in spices and cooked in a small amount of tomato sauce, topped with peppers and a moderate amount of cheese.
Classic fajitas is usually made with beef or chicken, grilled briefly then cut into long strips. It is then served with grilled/fried peppers and onions in a tortilla along with salsa or guacamole.
My version is quicker, involves less steps and only one dish! There is no need to turn the chicken over or add a sauce - it already comes with it!
Is chicken fajita casserole healthy
Yes, it is! It's made using naturally low-in-fat chicken breasts (source of protein) and vegetables (source of fibre). It contains a small amount of olive oil and a very moderate amount of cheese. You can even omit the cheese altogether if you prefer. You dish will still be delicious!
Fajita chicken casserole ingredients and substitutions
- Chicken breast: cut it lengthways into 3 long pieces each.
- Tomatoes: provide the base for the sauce.
- Sweet chili sauce: balances the tartness of the tomatoes creating more depth of flavour. You can use honey or barbecue sauce instead if preferred (but do not include smoked paprika in your spice mix).
- Peppers: use any colour bell peppers you like. Combine with onion (such as red or sweet white onion) if desired.
- Spices: Adjust the amounts to suit your taste, for example by adding more chili powder for extra heat. You can also use a mixture of sweet and smoked paprika instead of just sweet. Alternatively use ready made fajitas seasoning (approx. 1- 1.5 tbsp) – omit the salt if it’s included in the spice mix.
- Cheese: adjust the amount to your preference.
- Lime zest: adds a hint of citrus flavour.
Step-by-step recipe instructions
1.Preheat the oven to 375 F/190 C/gas mark 5. You will need a medium casserole dish (28cm/11'’ x 20cm/8’').
2. Coat chicken: Mix together the spices and salt. Place the chicken pieces in a large bowl, add the spice mixture (reserving 1 teaspoonful), 1.5 tbsp of oil and stir until thoroughly combined. The chicken pieces should be evenly coated in the spices.
3. Assemble casserole: Combine the tomatoes with the chili sauce and spread evenly over the bottom of your casserole dish. Arrange the chicken pieces close together in a single layer on top. Zest the limes over the chicken.
4. Coat peppers: Place the peppers in the mixing bowl (the one you used for the chicken), add the rest of the spice mix, remaining half a tablespoon of oil and stir until thoroughly mixed.
5. Bake: Place the peppers over the chicken, scatter the cheese over the top and bake in the centre of the oven for 25-30 minutes (until the chicken is thoroughly cooked). Do not overcook the chicken.
6. Serve: Remove from the oven, drizzle over a little lime juice and garnish with freshly chopped cilantro/coriander before serving.
Serving suggestions
This chicken fajita casserole is perfect to serve with rice or tacos/wraps, green onions, crunchy salad leaves, a dollop of guacamole or slices of avocado. It's also delicious with other Mexican-inspired dishes including black bean stew, grilled corn salsa and mango avocado salsa.
Can I use whole chicken breasts instead
I do not recommend it. It's better to cut the chicken breasts into strips then coat them in the spice mixture. With thinner pieces more of the spices will come in contact with the meat and it will also cook faster!
Can I use dark chicken meat instead
I do not recommend it. This dish cooks quickly and is ready as soon as the meat is fully cooked. Chicken thighs work better in recipes that require longer cooking times, such as chicken paprikash (the longer they cook the more tender they become).
Make ahead
This fajita chicken casserole can be prepared ahead, refrigerated and cooked the next day. Assemble the recipe as per Instructions, cover and refrigerate. Cook uncovered in a preheated oven.
Top tips
- Cooking times may vary depending on your appliance and the size of your chicken pieces. It’s important not to overcook your fajitas casserole or the meat might be chewy.
- Assembling: Ensure both the chicken pieces as well as the peppers are thoroughly coated in the spices and oil before assembling the dish.
- Best served immediately.
- Storing: Leftovers fajita casserole with chicken can be refrigerated, once cooled, for up to 3 days. Reheat in the microwave.
- Freeze for up to 3 months.
Freezing
You can freeze the entire casserole, unbaked, covered, for up to 3 months. Bake from frozen (it will need a few extra minutes in the oven). Freeze only if your chicken has NOT been previously frozen.
Alternatively freeze cooked chicken fajitas casserole leftovers (once completely cooled) in an airtight container. Defrost in the fridge overnight.
Related recipes
- Quick and Easy Tortilla Bake
- Mexican Turkey Rice Casserole
- Oven Pulled Chicken the Healthy Way
- Hasselback Harissa Chicken with Halloumi
See also these other chicken recipes as well as more easy meal recipe ideas!
Recipe
Chicken Fajita Casserole {Healthy + Easy}
Equipment
- Casserole dish (28cm/11 inches x 20cm/8 inches)
Ingredients
- 1½ pounds (650-700 g) chicken breast skinless, boneless, cut lengthways into 3 strips each
- ½x14.11oz can (200 g) chopped tomatoes
- 1½ teaspoon sweet chili sauce or 1 tsp honey/bbq sauce
- 2 bell peppers any colour, deseeded, thinly sliced
- 2½ teaspoon paprika
- 1 teaspoon ground coriander
- ⅔ teaspoon chili pepper
- ½ teaspoon garlic granules, onion granules, cumin powder, fine sea salt each
- 4-5 tablespoons (40 g) cheddar cheese coarsely grated
- 2 tablespoons olive oil
- Zest of 1½ limes
- Lime juice and freshly chopped cilantro/coriander for serving
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (28cm/11'’ x 20cm/8’').Mix together the spices and salt. Place the chicken pieces in a large bowl, add the spice mixture (reserving 1 teaspoonful), 1.5 tbsp of oil and stir until thoroughly combined. The chicken pieces should be evenly coated in the spices.
- Combine the tomatoes with the chili sauce and spread evenly over the bottom of your casserole dish. Arrange the chicken pieces close together in a single layer on top. Zest the limes over the chicken.
- Place the peppers in the mixing bowl (the one you used for the chicken), add the rest of the spice mix, remaining half a tablespoon of oil and stir until thoroughly mixed.
- Place the peppers over the chicken, scatter the cheese over the top and bake in the centre of the oven for 25-30 minutes (until the chicken is thoroughly cooked). Do not overcook the chicken.
- Remove from the oven, drizzle over a little lime juice and garnish with freshly chopped cilantro/coriander before serving.
Notes
- Cooking times may vary depending on your appliance and the size of your chicken pieces. It’s important not to overcook your chicken fajitas casserole or the meat might be chewy.
- Ensure both the chicken pieces as well as the peppers are thoroughly coated in the spices and oil before assembling the dish.
- I didn’t use very much cheese, but you can adjust the amount to suit your taste.
- Best served immediately.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this chicken fajitas casserole I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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