Chicken Fajita Casserole

This easy Chicken Fajita Casserole recipe is a cozy and comforting meal made with simmering chicken, pinto beans, corn, bell peppers, onion and topped with melted cheese. It’s a perfect dinner casserole for busy weeknights!

This family-friendly Chicken Fajita Casserole is delicious, healthy and super quick and easy to make any night of the week! 

ese Chicken Stuffed Sweet Potatoes come together easily.  You’ll  simmer the onion, bell pepper, tomato, pinto beans and corn in a little chicken broth.  You could add seasoning from a packet, but I lightly season things here with cumin, oregano and coriander.

Chicken Fajita Casserole Recipe

This easy chicken fajita recipe is a meal crowded in one skillet. It’s so easy to make and it’s so delicious!

• Oil – We use extra-virgin olive oil for this recipe.
• Aromatics – Use either yellow or red onion.
• Peppers – We use a mix of both green and red peppers.
• Tomato – We use fresh rather than canned.
• Corn – Fresh is always best, but you can use frozen or no sodium canned (drained first).
• Pinto Beans – Use no or low sodium canned pinto beans to keep things healthy.
• Chicken – Chicken breasts work best for this recipe, but you can use thighs or even sliced rotisserie chicken if you’re short on time.
• Chicken Broth – Just a little chicken broth added to the mix helps to blend the flavors.
• Lime Juice – This adds a nice pop of fresh flavor.
• Cilantro – Adds a lot of flavor.
• Tortillas – We usually serve this casserole with warm corn tortillas, but flour works well too. Or serve it in a bowl over rice instead.
• Garnish – Serve with lots of avocado slices, sour cream, pico, salsa, lime wedges, Pickled Jalapeno and Pickled Radish

Find the printable recipe with measurements below.

Variations

• Use store-bought rotisserie chicken meat (slice or shred first) instead of cooking chicken strips.
• Use canned black beans instead of canned pinto beans, or use homemade Pinto Beans or Black Beans.
• Stir in your favorite fajita seasoning to the skillet or 1/2 teaspoon each cumin, ground oregano and coriander when you add the beans, tomato, corn and broth.
• Omit the jalapeno if you’re not a fan.
• Stir in 1/4 cup of your favorite salsa to simmer with the onions, peppers, beans, corn and tomato.

How To Make Easy Chicken Fajita Skillet

This easy chicken fajita casserole recipe comes together in about 30 minutes start-to-finish.

1. Preheat oven – Preheat oven to 375
2. Cook chicken – Heat oil in a large ovenproof skillet over medium-high heat.  Add the sliced chicken to the skillet and cook over medium-low heat for 3-5 minutes or until its no longer pink inside. Transfer the cooked chicken to a bowl and set aside.
3. Cook aromatics – Add 1 more tablespoon olive oil to the skillet and saute the onion and bell peppers for about 5 minutes. 
4. Add beans and corn – Add the beans, tomatoes, corn, minced jalapeno and chicken broth to the skillet and cook for about 2 minutes. Stir in the chopped cilantro.
5. Top with chicken – Lay the cooked chicken strips over the top of the onion, bell pepper and beans mixture and
6. Add cheese – Sprinkle grated cheese over the top of everything.
7. Bake – Place skillet in oven for 5-10 minutes or until the cheese is melted.
8. Heat tortillas – Meanwhile heat tortillas and divide the Chicken Fajita Skillet mixture evenly among tortillas, adding a slice of avocado to each. 
9. Serve – Serve with sour cream, pico and salsa.

Storing Leftovers

Store leftovers in an airtight container or in a container tightly wrapped with plastic wrap in the refrigerator where it’ll keep for 3-4 days. Heat a little butter or olive oil in a pan to reheat leftovers.

Serving Suggestions

These are some easy Mexican side dish recipes to serve with this Chicken Fajita Skillet

• Homemade Guacamole
• Pico de Gallo
• Spanish Rice
• Spanish Quinoa
• Spanish Brown Rice
• Mexican Cauliflower Rice
• Homemade Tortilla Chips
• Restaurant Style Salsa
• Pickled Jalapenos

Looking for More Mexican Dinner Ideas

• Baked Chicken Fajita Quesadillas
• Chicken Fajita Stuffed Sweet Potatoes
• Easy Chicken Fajita Bake
• Mexican Style Shredded Chicken
• Caldo de Pollo
• Enchilada Style Baked Chicken
• Taco Skillet
• Easy Turkey Enchilada Casserole

Continue to Content

Print

Yield: 4 Servings

Chicken Fajita Casserole

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This easy Chicken Fajita Casserole recipe is a cozy and comforting meal made with simmering chicken, pinto beans, corn, bell peppers, onion and topped with melted cheese. It's a perfect dinner casserole for busy weeknights!

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 cup onion, sliced
• 1 cup red and green bell pepper, sliced
• 1 large tomato, chopped
• 1/2 cup corn kernels
• 1 cup canned pinto beans, rinsed and drained 
• 1/2 teaspoon jalapeno, minced
• 1/2 cup chicken broth
• 2 tablespoons lime juice (about 2 limes)
• 1/2 pound skinless, boneless chicken breast
• 3 tablespoons fresh cilantro, chopped
• 1 cup shredded cheese (I use a mix of Jack and Cheddar)
• 6-8 tortillas (corn or flour)
• Avocado for serving

Instructions

1. Preheat oven to 375
2. Heat oil in a large ovenproof skillet over medium-high heat.  Add the sliced chicken to the skillet and cook over medium-low heat for 3-5 minutes or until its no longer pink inside. Transfer the cooked chicken to a bowl and set aside.
3. Add 1 more tablespoon olive oil to the skillet and saute the onion and bell peppers for about 5 minutes. 
4. Add the beans, tomatoes, corn and chicken broth to the skillet and cook for about 2 minutes. Sprinkle in the chopped cilantro.
5. Lay the cooked chicken strips over the top of the onion, bell pepper and beans mixture and sprinkle everything with the cheese blend.
6. Place skillet in oven for 5-10 minutes or until the cheese is melted.
7. Meanwhile heat tortillas and divide the Chicken Fajita Skillet mixture evenly among tortillas, adding a slice of avocado to each. 
8. Serve with sour cream, pico de gallo and salsa.

Notes

Variations

• Use store-bought rotisserie chicken meat (shredded) instead of cooking chicken strips.
• You can also use this Mexican Shredded Chicken instead of chicken strips
• Use canned black beans instead of canned pinto beans, or use homemade Pinto Beans or Black Beans.
• Stir in your favorite fajita seasoning to the skillet or 1/2 teaspoon each cumin, ground oregano and coriander when you add the beans, tomato, corn and broth.
• Omit the jalapeno if you're not a fan.
• Stir in 1/4 cup of your favorite salsa to simmer with the onions, peppers, beans, corn and tomato.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 839Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 77mgSodium: 980mgCarbohydrates: 83gFiber: 12gSugar: 7gProtein: 39g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.