Name: Queso Smothered Fajita Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Ingredients: 1/4 cup unsalted butter (divided); 1 lb chicken breast (cut into cubes); 1 yellow onion (sliced into 2-inch pieces); 1 red bell pepper (sliced into 2-inch pieces); 1 green bell pepper (sliced into 2-inch pieces); 2 cups white minute rice; 2 cups chicken stock; 1 oz taco seasoning; 1 15.5 oz jar salsa; 1/3 cup fresh cilantro (chopped); Kosher salt and freshly cracked black pepper (to taste); 1 12 oz can evaporated milk; 2 cups grated Mexican cheese blend; 10 slices American cheese; 1 4 oz can diced green chiles

Queso Smothered Fajita Casserole Recipe with chicken, peppers, onions, rice, salsa, taco seasoning, and creamy queso on top.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

You know how some recipes come out of desperation? That’s exactly how this Queso Smothered Fajita Casserole Recipe was born. I’d love to say it was part of some carefully planned menu, but nope—I was staring at leftover salsa, half a bag of rice, and chicken breasts that needed to be cooked before the “sniff test” got dicey. My first thought? “Eh, I’ll just do fajitas.” But then the lazy part of my brain piped up: why not shove everything into one dish and call it a day?

So, I did. And then—because I have no self-control when it comes to cheese—I poured queso over the top. My husband didn’t even say anything at first. He just ate two big spoonfuls, set his fork down, and gave me that look. You know the one. The “if you ever lose this recipe, don’t bother coming home” look. And honestly, fair enough.

Here’s a quick peek at what’s inside:

Why You’ll Love This Queso Smothered Fajita Casserole Recipe?

This isn’t just a casserole. It’s like fajitas decided they were tired of sizzling at the table and wanted to retire somewhere cozy—like a warm casserole dish in your oven. You’ve got juicy chicken, caramelized peppers, rice that soaks up all the flavor, and then…the queso. Oh, the queso. Smooth, melty, slightly spicy, and unapologetically indulgent. It’s Tex-Mex comfort food, but without ten pans to clean. Which, if you’re like me, is the actual selling point.

Ingredient Notes:

Here’s the lineup—messy hair, no makeup, just the real MVPs:

Chicken breast – Cubed up so it cooks fast. Chicken thighs? Totally fine if you like them juicier.
Bell peppers & onion – The fajita classics. I used one red and one green, but hey, if you’ve got yellow, toss it in. Rainbow fajitas, anyone?
Rice – Minute rice saves the day here. Don’t get fancy with long-grain unless you enjoy crunchy surprises.
Salsa – This is the shortcut magic. Use the jar that makes you happy—mild, hot, chunky, smooth—whatever.
Taco seasoning – No shame in the packet game. We’re not grinding cumin by hand here.
Queso – The star. And yes, I use American cheese in it. Judge me later, but it keeps the sauce silky. Without it, you risk clumps. Nobody wants clumpy queso.

How To Make Queso Smothered Fajita Casserole?

Step 1: Brown the chicken.
Melt some butter in a pan, toss in the chicken, and let it get a little golden on two sides. You don’t need to cook it through—it’ll finish in the oven. Into the casserole dish it goes.

Step 2: Soften the veggies.
Same pan, more butter, and in go the peppers and onions. Sauté until they smell like your favorite Mexican restaurant. Don’t rush this—it’s worth waiting until they’re caramelized.

Step 3: Mix the base.
Whisk chicken broth with taco seasoning. Then, in the casserole dish, combine the chicken, peppers, onions, rice, salsa, and that broth mixture. Stir it together, cover with foil, and let the oven handle the hard part—45 minutes at 375°F.

Step 4: Make queso.
Meanwhile, combine evaporated milk, Mexican cheese blend, American cheese, and green chiles in a pot. Stir over medium heat until it’s smooth and glorious. Keep it warm on low. And yes, sneak a taste with a tortilla chip. You deserve it.

Step 5: Serve it up.
Pull the casserole from the oven, fluff the rice with a fork, scatter cilantro on top, and then—here’s the best part—drown it in queso. Or serve the queso on the side if you’re trying to be civilized. Me? I drown it.

Storage Options:

Here’s the thing: this casserole actually gets better the next day. The rice soaks up even more flavor, so leftovers are gold. Store in the fridge up to three days. Reheat with a splash of broth or salsa if it looks dry. Freezing? Totally works. Just skip the queso until after you thaw and reheat—make a fresh batch. Trust me, it’s worth the effort.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Variations and Substitutions:

Feeling adventurous? Or maybe just cleaning out the fridge? Try these:

Swap chicken breast for thighs if you want richer flavor.
Go low-carb with cauliflower rice (just reduce the liquid).
Spice it up with jalapeños, or use hot salsa instead of mild.
Switch the cheese blend—pepper jack is awesome if you like heat.
Add corn or black beans for a little Tex-Mex “extra.”

What to Serve with Queso Smothered Fajita Casserole?

This casserole doesn’t need anything, but hey, sides make it feel like a feast.

Tortilla chips – So you can scoop up every last drop of queso.
Fresh salad – Something crisp and citrusy balances the richness.
Margaritas or beer – I mean…do I need to explain?

Frequently Asked Questions:

Can I make it ahead?
Absolutely. Assemble everything up to baking, cover, and refrigerate. Add about 10 extra minutes of bake time when you’re ready.

Do I really need American cheese in the queso?
Yes. I know, I know—it feels “not real.” But it’s what keeps the queso smooth. Otherwise, it might get grainy. Velveeta works too if you’ve got that.

Is it spicy?
Not unless your salsa is. The green chiles are mild. Want it hot? Add jalapeños, cayenne, or just pick a spicier salsa.

So there it is—my slightly chaotic but ridiculously good Queso Smothered Fajita Casserole Recipe. Honestly, it’s one of those dishes you’ll end up making again without even realizing it. Now tell me—are you team “smother it in queso” or “serve the queso on the side”?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Easy Rotel Sausage Crescents

Sausage Breakfast Casserole Recipe

Key Lime Pound Cake