This Chicken Fajita Bake (Dump and Bake Casserole) is a weeknight-friendly, one pan, minimal prep dinner packed with Tex-Mex flavor and cheesy goodness. It's an easy chicken fajita casserole made with chicken breast strips, black beans, corn, rice, and bell peppers all baked together under a melted pepper jack cheese topping.
If you like this Tex-Mex style chicken recipe, try our Chicken Tinga Enchiladas, Southwest Chicken Bowl, Instant Pot Chicken Tinga, and our White Chicken Chili.
Chicken Fajita Bake at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 45 minutes
- 🧊 Optional Chill: 10 minutes (resting time)
- 👥 Servings: 6
- 🔥 Cook Method: Oven-Baked Casserole
- 🍽️ Cuisine (or General Category): Tex-Mex
- 👩🍳 Pair With: Cilantro lime rice, Warm flour tortillas, Simple Avocado Tomato Salad.
- ⭐ Difficulty Level: Easy
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We've served this straight from the baking dish on busy weeknights. Top it with fresh cilantro and spoon into warm tortillas. ~Jami
Similar to our Easy Vegetarian Quesadillas or our Tex Mex Stuffed Peppers, it's perfect for busy nights or meal prep.
Why We Love This Recipe
- Dump-and-Bake Convenience: Everything cooks in one dish, no stove time required.
- Great for Picky Eaters: Cheesy, comforting, and easy to customize. Just like these Easy Cheese Quesadillas.
- Flavor-Packed and Filling: Chipotle, fajita seasoning, and melted cheese create a craveable, saucy finish.
- Perfect for Leftovers or Meal Prep: Reheats well and makes great lunch bowls.
Jump to:
Chicken Fajita Bake Ingredients
We're using easy pantry staples with Tex-Mex flavor built right in. Here's what you'll need:
- Chicken Breasts: We slice them into strips for quicker, even baking and better seasoning coverage.
- Uncooked Long Grain White Rice: This absorbs the broth as it bakes, turning fluffy and tender.
- Chicken Broth: Adds savory flavor and helps the rice cook evenly.
- Black Beans and Corn: These add protein, fiber, and color. We use canned beans and frozen corn for ease. If you prefer homemade beans, try swapping in our Chipotle Pinto Beans.
- Chipotle Pepper in Adobo and Adobo Sauce: A little goes a long way. This gives depth and heat without overwhelming.
- Bell Peppers (Red, Yellow, Orange): Use a mix for color and sweetness.
- Yellow Onion: Adds mild flavor and softens nicely while baking.
- Pepper Jack Cheese: This adds the perfect kick and melts well over the top.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken Breasts: Rotisserie chicken or pre-cooked chicken can be used if you add it in towards the end of baking.
- Black Beans: Pinto beans make a great substitution.
- Fajita Seasoning: Can be made homemade by mixing chili powder, cumin, garlic powder, onion powder, and paprika.
- Chipotle in Adobo: Use smoked paprika instead or skip for a no-spice version.
- Presentation: Serve in bowls with toppings like a burrito bowl.
How To Make a Chicken Fajita Casserole
STEP ONE: Prepare the Rice Base
In a greased 9x13 baking dish, stir together the uncooked white rice, chicken broth, drained black beans, and frozen corn. Spread into an even layer.
STEP TWO: Prepare the Chicken and Veggies
In a separate bowl, toss sliced chicken, bell peppers, and onion with olive oil, fajita seasoning, chopped chipotle, adobo sauce, salt, and pepper until everything's well coated.
STEP THREE: Assemble the Bake
Spoon the seasoned chicken and vegetables evenly over the rice base without stirring.
Sprinkle shredded pepper jack cheese across the top.
STEP FOUR: Bake and Finish
Cover tightly with foil and bake at 375°F for 40-45 minutes until the rice is cooked through and the liquid is absorbed.
Let rest 5-10 minutes, then sprinkle with dried oregano and garnish as desired.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use foil to trap steam and cook the rice properly.
✔️ DO Slice chicken in strips so it bakes in the same time as the rice.
❌ DO NOT Stir the layers together before baking.
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Storage
Leftover chicken fajita casserole will keep for 3 to 4 days in the fridge. Freeze portions in airtight containers for up to 2 months. Reheat in the microwave or cover and warm in a 350°F oven until hot.
Recipe FAQs
It's not recommended unless pre-cooked. Brown rice takes longer and may stay underdone. Try par-cooked brown rice if you want a healthier swap.
It's mildly spicy from the chipotle and pepper jack cheese, but you can tone it down by omitting the chipotle and using mild cheese.
We love chopped cilantro, a squeeze of lime, sliced avocado, and a dollop of sour cream. Tortilla chips on the side are great for scooping.
More Mexican and Tex Mex Recipes You'll Love ♥️
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📖 Recipe
Chicken Fajita Bake (Dump and Bake Casserole)
Equipment
- 9x13 inch baking dish
- Mixing Bowl
- Foil
- Sharp knife & cutting board
Ingredients
- 2 large chicken breasts cut into one inch strips
- 2 large bell peppers red, yellow, or orange, sliced
- 1 small yellow onion sliced
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1 15 ounce can black beans drained and rinsed
- 1 cup corn frozen
- 1 chipotle pepper in adobo finely chopped
- 1 to 2 teaspoons adobo sauce for desired spice level
- 2 tablespoons fajita seasoning or a one 1 ounce packet, plus more to taste
- 2 tablespoons olive oil
- 2 cups pepper jack cheese, shredded
- salt and black pepper to taste
- Optional Garnishes and Finishing Touch: dried oregano, chopped cilantro, lime wedges, sour cream, avocado
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 or 3-4 quart baking dish.
- In the baking dish, stir together the uncooked rice, chicken broth, black beans, and corn. Spread into an even layer.
- In a large bowl, combine chicken strips, sliced bell peppers, onion, olive oil, fajita seasoning, chipotle pepper, adobo sauce, salt, and pepper. Toss to coat evenly.
- Layer the seasoned chicken and vegetables over the rice mixture. Do not stir. Top evenly with shredded pepper jack cheese.
- Cover tightly with foil and bake for 40-45 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Let rest uncovered for 5-10 minutes before serving. Sprinkle with a light pinch of dried oregano and garnish with cilantro, lime, sour cream, or avocado if desired.
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Video
Notes
- Keep the foil sealed tightly during baking so steam cooks the rice properly.
- Slice chicken into even strips so everything cooks at the same rate.
- Layer the chicken on top instead of mixing it in so the rice doesn't turn mushy.
- Let the casserole rest 5-10 minutes so the texture firms up before serving.
Emily says
So yummy! At 40 minutes my Jasmine rice was slightly undercooked so will try 45 or 50 next time.
Jami Powell says
Thank you so much for the feedback, Emily!
Jami says
Great back-to-school or meal prep recipe!