Chicken Fajita Casserole -- easy weeknight recipe with fajita veggies, black beans, sour cream and cheese on chicken breasts & baked in a cast iron skillet.

Chicken Fajita Casserole


Chicken Fajita Casserole is an easy weeknight recipe with all the fajita veggies, black beans, sour cream and cheese loaded on top of chicken breasts and baked in a cast iron skillet. So much yum.



  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced
  • 3 bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • ⅓ cup sour cream
  • 1 lime, juiced
  • 1 tablespoon fajita seasoning packet
  • 1.5 pounds chicken breast cutlets
  • 1 can BUSH’S Black Bean Fiesta™
  • 1 1/2 cups Mexican cheese blend
  • ¼ cup chopped cilantro


  1. Preheat oven to 400 degrees. In a large cast iron skillet, heat olive oil over medium heat and sauté onions and peppers for a few minutes before adding garlic. Cook until garlic is fragrant and remove from heat.
  2. In a small bowl, mix together sour cream, lime juice, and 1 tablespoon fajita seasonings. Set aside.
  3. Move peppers to side of skillet and arrange chicken in one even layer into the skillet. Using a spoon, spread sour cream mixture over the chicken. And top each piece of chicken with a sprinkle of cheese.
  4. Pour BUSH’S Black Bean Fiesta™ over chicken and arrange some of the peppers on top. Top casserole with remaining cheese; bake for 25 minutes until chicken is cooked to an internal temperature of 165 degrees F.
  5. Remove from oven and top casserole with cilantro. Serve fajita chicken casserole with rice, cauliflower rice, chips or stuffed into warm tortillas.

  • Category: Dinner
  • Method: Oven
  • Cuisine: Tex Mex


  • Serving Size: 1/8 recipe
  • Calories: 289 calories
  • Sugar: 4g
  • Sodium: 630mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 27g
  • Cholesterol: 61mg

Keywords: chicken, fajita, casserole, weeknight, recipe, healthy, protein