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Square overhead shot of chicken fajita casserole in a white dish.
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5 from 4 votes

Chicken Fajita Casserole (Dump-and-Bake)

All the bold Tex-Mex flavor of chicken fajitas baked into one easy casserole with rice, peppers, and melty cheese. Just 10 minutes of prep and the oven does the rest.
Course Dinner
Cuisine Mexican
Keyword chicken fajita casserole, chicken fajita casserole recipe, chicken fajita casserole rice, fajita chicken casserole
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 393kcal
Author Blair Lonergan

Ingredients

  • 1 cup water
  • 1 cup enchilada sauce
  • 2 tablespoons fajita seasoning (from a 1-ounce packet, or homemade)
  • 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

Instructions

  • Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with nonstick spray or butter.
  • Add water, enchilada sauce, fajita seasoning, and salt to the prepared dish. Whisk until fully combined.
    Whisking together wet ingredients in a baking dish.
  • Stir in uncooked rice, tomatoes with their juices, bell peppers, onion, shredded chicken, and 1 cup of the cheese. Spread the mixture evenly so the rice is distributed throughout.
    Process shot showing how to make chicken fajita casserole with rice.
  • Cover tightly with foil and bake for 55 to 60 minutes, until the rice is tender and most of the liquid is absorbed. Glass and ceramic dishes may take a few minutes longer than metal pans. Taste a bite of rice to check doneness.
  • Remove foil and use a fork to fluff the rice gently. Sprinkle the remaining cup of cheese over the top. Place under the broiler for 2 to 3 minutes, until the cheese is melted and bubbling.
    Horizontal overhead shot of a serving spoon in a pan of baked chicken fajita casserole.
  • Garnish with cilantro, green onions, or lime and serve immediately.
    Square side shot of chicken fajita casserole with rice on a white plate.

Notes

  • Long-grain white rice only. Do not substitute brown rice, instant rice, or cauliflower rice. Each requires different liquid amounts and cook times.
  • Cover tightly. Press the foil down around the edges so no steam escapes. The rice needs that trapped liquid to cook through.
  • Check doneness by tasting. Cooking time varies by pan material. Glass and ceramic take longer than metal. Rice should be tender and most liquid absorbed.
  • Don't overcook. Mushy, gummy rice is the result of too much time in the oven. Check it in the last 10 minutes.
  • Fluff with a fork. Stirring with a spoon compacts the grains. A gentle fluff keeps the texture light.
  • Grease the dish well. A well-greased pan prevents the rice from sticking to the bottom, especially with glass or ceramic dishes.
  • Chicken options. Use rotisserie chicken, leftover baked or grilled chicken, quickly boiled breasts or thighs (15-20 minutes), or canned chicken. 
  • Cheese swaps. A shredded Mexican blend or Pepper Jack both work well in place of cheddar.
  • Seasoning swap. No fajita seasoning? Taco seasoning works as a one-to-one substitute.
  • Spice level. Use mild enchilada sauce for a family-friendly dish, or a hot variety for more heat.
  • Smaller batch. Halve the ingredients and bake in an 8-inch square dish. Timing stays the same.

Nutrition

Serving: 1/6 of the casserole | Calories: 393kcal | Carbohydrates: 37g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 77mg | Sodium: 984mg | Potassium: 442mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1227IU | Vitamin C: 29mg | Calcium: 311mg | Iron: 2mg