Name: Mexican Chicken Fajita Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 1/2 lb chicken breast, sliced; 3 bell peppers, sliced; 1 large onion, sliced; 2 tablespoons olive oil; 2 tablespoons fajita seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 cups cooked rice; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels; 1 1/2 cups shredded cheddar or Mexican-blend cheese; Fresh cilantro, chopped (for garnish)

I make this Mexican Chicken Fajita Casserole when I want bold flavors without standing over the stove. It brings together everything I love about classic chicken fajitas in an easy, oven-baked dish that’s hearty, colorful, and deeply satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and incredibly convenient. I like that I can prep everything in one dish and let the oven do the work. I also enjoy how it’s great for busy weeknights, meal prep, or feeding a crowd without extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breast, sliced
bell peppers, sliced
onion, sliced
olive oil
fajita seasoning
salt
black pepper
cooked rice
black beans
corn
shredded cheddar or Mexican-blend cheese
fresh cilantro

Directions

I start by preheating the oven and lightly greasing a casserole dish. I toss the sliced chicken with olive oil, fajita seasoning, salt, and pepper. I add the bell peppers and onion and mix everything until well coated.

I spread the cooked rice evenly in the casserole dish, then layer the chicken and vegetable mixture on top. I scatter the black beans and corn over everything and bake until the chicken is cooked through and the vegetables are tender. I finish by sprinkling the cheese over the top and returning the dish to the oven until melted and bubbly. I garnish with fresh cilantro before serving.

Servings and timing

This casserole serves about 6 people. I usually allow around 20 minutes for preparation and about 35 minutes for baking. I like that most of the cooking time is hands-off.

Variations

I sometimes swap the chicken for cooked shredded chicken to save time. When I want extra heat, I add sliced jalapeños or a pinch of chili powder. I’ve also made this with cauliflower rice for a lighter version, and it works surprisingly well.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I use the oven or microwave until warmed through. I like adding a small splash of water before reheating to keep it from drying out.

FAQs

Can I make this casserole ahead of time?

I often assemble it a day in advance, cover it, and bake it when I’m ready to serve.

Can I use chicken thighs instead of breasts?

I use chicken thighs sometimes because they stay extra juicy and flavorful.

Is this casserole spicy?

I find it mildly spiced, but I can easily increase the heat with extra seasoning or peppers.

Can I freeze this casserole?

I freeze it after baking and cooling completely, then reheat it straight from frozen or after thawing.

What can I serve with this dish?

I like serving it with sour cream, guacamole, or a simple green salad on the side.

Conclusion

I keep this Mexican Chicken Fajita Casserole in my regular meal rotation because it’s comforting, flavorful, and easy to make. I like how it turns familiar fajita flavors into a simple baked dish that always delivers big results with minimal effort.