Dump-and-Bake Chicken Fajita Casserole

5 from 3 votes

The easiest chicken fajita casserole requires just 10 minutes of prep -- and then the oven does the work!

Course Dinner

Cuisine Mexican

Keyword chicken fajita casserole, chicken fajita casserole recipe, chicken fajita casserole rice, fajita chicken casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 393kcal

Author Blair Lonergan

1 cup water
1 cup enchilada sauce
2 tablespoons fajita seasoning (from a 1-ounce packet), or use a homemade seasoning blend
½ teaspoon kosher salt
1 cup uncooked long grain white rice
1 (14.5 ounce) can petite-diced tomatoes, not drained
½ of a red bell pepper, seeded and finely diced (about ½ cup)
½ of a green bell pepper, seeded and finely diced (about ½ cup)
½ of a small onion, finely diced (about ½ cup)
2 cups cooked, shredded chicken
2 cups grated sharp cheddar cheese, divided
Optional garnish: chopped fresh parsley, cilantro, or other herbs; pickled red onions

Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
Add water, enchilada sauce, fajita seasoning, and salt to the prepared dish. Whisk together until completely combined.
Stir in uncooked rice, tomatoes with their juices, bell peppers, onion, chicken, and 1 cup of the grated cheese. I find it’s easiest to use your fingers to make sure that the ingredients are evenly distributed.
Cover tightly and bake for 55-60 minutes, or until the rice is tender.
Use a fork to fluff the rice. Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
Garnish with optional toppings and serve immediately.

This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, cauliflower rice, or instant rice — all of which require different amounts of liquid and different cooking times.

Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.

The total cooking time will vary depending on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.

Be careful not to overcook the casserole, or the rice will become mushy and gummy.

Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.