All the sizzle of skillet fajitas—now weeknight-easy in one pan. This bake layers juicy shredded chicken, peppers, and onions in a creamy fajita-spiced sauce with melty
Table of Contents
Ingredients
- 4 cups shredded cooked chicken
- 3/4 cup sour cream
- 1/2 cup chicken broth
- 1 1/4 cups diced tomatoes with juices
- 2 bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 1/2 cups shredded Mexican cheese blend, divided (1 cup + 1/2 cup)
- 1 cup Panko breadcrumbs
- 2 Tbsp fajita seasoning
- 1 Tbsp chopped fresh cilantro
- Olive oil or melted butter, for pan and crumbs
- Optional: extra cilantro, avocado, lime wedges, sliced jalapeños
Step-by-Step Instructions
- Preheat & prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix filling: In a large bowl combine chicken, sour cream, broth, diced tomatoes, peppers, onion, 1 cup cheese, fajita seasoning, and cilantro; stir to coat evenly.
- Assemble: Spread mixture into the baking dish. Top with remaining 1/2 cup cheese.
- Crumb topping: Toss Panko with a drizzle of olive oil or melted butter until lightly moistened; sprinkle over the casserole.
- Bake: Cover with foil and bake 25–30 minutes until hot and bubbling. Uncover and bake 8–10 minutes more until the crumbs are golden.
- Finish: Rest 5 minutes. Garnish with cilantro, avocado, and lime wedges. Serve warm.
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Tips, Swaps & Make-Ahead
- Rotisserie shortcut: A store-bought rotisserie chicken makes this extra fast.
- Spice level: Add minced jalapeño or a dash of chipotle powder for heat; use mild seasoning for kids.
- Low-carb option: Skip the Panko and finish with cheese only, or swap crushed pork rinds for crunch.
- Veggie boost: Add black beans or corn (well drained) to the mix.
- Storage: Refrigerate 3–4 days; reheat covered at 325°F until hot. Freeze up to 2 months (thaw overnight, then bake until warmed through).
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