Chicken Fajitas have quickly become a favorite around here, especially this Queso Smothered Chicken Fajita Recipe! An easy Chicken Fajitas recipe with all the veggies and spice, grilled to perfection, and smothered in cheese dip. This unique twist on a classic Mexican recipe is sure to please one and all and be requested again and again. Better than any Mexican Restaurant meal!
Easy Chicken Fajitas Recipe
White Queso Smothered Chicken Fajitas just might be my favorite chicken fajita recipe to make at home. So good and so easy!
Chicken Fajitas are one of my favorite meals, and this Queso Smothered Chicken Fajita Recipe is EVERYTHING! Sadly for my waist line, I can never get enough cheese.
It’s cursed me since my brother and I were kids and my Mom would tell us that we would turn into cheese if we weren’t careful. As an adult with a full-time food blog business…cheese has become my middle name.
This easy chicken fajitas recipe is one of the best, perfect for Cinco de Mayo, Taco Tuesday, or dinner at home. It’s such a fun dish.
Learning how to make chicken fajitas kind of changed the game for me, because now I don’t have to go out to a restaurant to get something so sinfully delicious!
These Queso Smothered Fajitas will be your new favorite fajita recipe!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Queso Smothered Chicken Fajita Recipe
This Queso Smothered Chicken Fajita Recipe is the ultimate Tex Mex Comfort food. One bite of this cheese and you’ll be famous forever.
As I’ve gotten older, I’ve just decided to truly own my love of cheese and queso dip. My Dad says (with pride??) that he has never been to a Mexican Restaurant with me without me ordering a large queso dip. And I don’t need anyone else to dig in to make it worth it.
Mom and Dad recently tried a new restaurant in town and had a variation of this dish. Since Mom and I talk food endlessly, I knew right away that 1) She had the best Chicken Fajita recipe ever and 2) We had to recreate them immediately.
I’m so glad we did. This easy chicken fajitas recipe has stolen my cheese loving heart!
I’ve made every type of queso dip imaginable. Chicken Con Queso, Vegan Queso, 4 Ingredient Beer Cheese Dip, Crock Pot Queso Fundido, and the Easy White Queso used to smother these fajitas (linked in the recipe card below) have quickly become some of my favorite and most popular recipes on The Cookie Rookie. More cheese, please!
What goes well with Chicken Fajitas?
Oh goodness…where do I begin. Of course you need salsa with this easy chicken fajitas recipe, but I also feel you need rice and beans.
I recently made Cheesy Easy Mexican Rice and I plan to make that and simple black beans next time we eat them (aka…next week). You can also serve them with Mexican Street Corn, Guacamole and Chips, or Cornbread.
Here are a few more things you could serve on the side or as extra toppings:
- Pico de Gallo
- Refried Beans
- Jalapenos
- Red Beans and Rice
- Sour cream
- Salsa
- Cilantro
- Guacamole
- Lime
- Avocado Slices
- Rice
What vegetables can you put in this fajita recipe?
I’m a big fan of simple when it comes to classic recipes like Chicken Fajitas. We always keep things classic and simple by grilling up onions and tri-colored bell peppers. Perfection!
How many calories are in Chicken Fajitas?
Well…that’s probably a question better left unanswered. Everything in moderation…right? At a typical restaurant, a serving of Chicken Fajitas will have approximately 400 calories, and the tortillas can easily double that.
Our Queso Smothered Fajitas are clocking in just over 800 calories…Yeah, that’s not a small amount, but it’s worth eating healthy ALL DAY so you can indulge in these at night. Don’t give it another thought.
What drinks pair well with fajitas?
MARGARITAS! We love our margaritas around here, and I’ve got plenty of great margarita recipes for you!
Cheers my Dears
20 Best Margarita Recipes
See our guide for How to Make Margaritas including all our fave go-to recipes.
If you’re a fan of Mexican food, I just know you’re going to love this Queso Smothered Chicken Fajita Recipe. I’m so excited for you to try it! Load them up with all of your favorite toppings, from fresh cilantro to avocado slices. The sky is the limit!
Looking for more Mexican Recipes? That’s our favorite type of recipe to create! Check out the Taco Tuesday Guide & some of our favorite recipes here:
- Grilled Steak Fajitas
- Chicken Tacos
- Sheet Pan Steak Fajitas
- Chicken Nachos
- Mexican Corn on the Cob
- Enchilada Stuffed Peppers
- Chicken Tortilla Soup
- Buffalo Shrimp Tacos
- Baked Mexican Mac and Cheese
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Queso Smothered Chicken Fajitas
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
For the Marinade:
- 3 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoky paprika
- 1 tablespoon cilantro chopped
- ½ teaspoon red pepper flakes
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 jalapeno pepper seeds and rib removed, diced
- Juice from 2 limes
For the Chicken & Vegetables:
- 4 chicken breasts boneless/skinless
- 4 bell peppers orange, red, yellow & green
- 2 sweet yellow onions peeled, halved & sliced stem-to-root end
- 4 tablespoons canola oil divided
- 2 tablespoons unsalted butter divided
- 8 Flour tortillas 6-8 inch, warmed slightly
For the Queso Cheese Dip:
- 1 cup Queso Cheese Dip homemade or store bought.
For Sides & Toppings (optional):
- Mexican Rice
- Refried Beans
- Freshly chopped cilantro
- Sliced jalapenos
- Pico de Gallo
- Sour Cream
- Greek Yogurt
- Sliced Avocados or guacamole
- Lime wedges
- Tomato salsa
- Black beans
- Guacamole
Instructions
For the Marinade:
- Whisk all marinade ingredients in a medium bowl.
- Pour half of the marinade into a gallon sized zip lock plastic bag and add the chicken breasts. Be sure all the chicken is covered with marinade. Seal the bag.
- Add the vegetables to another gallon sized zip lock plastic bag and pour the remaining half of the marinade over the vegetables. Seal the bag and squeeze the marinade around the vegetables to cover completely.
- Place both bags in the fridge at least 30 minutes or up to 24 hours.
For the Queso Cheese Sauce:
- While the chicken and vegetables marinate, prepare the cheese sauce. The cheese sauce can be made up to 3 days ahead and refrigerated in an airtight container until ready to use. When ready to use, reheat the cheese sauce in a small saucepan, over low heat. Add a little heavy cream or Half ‘n Half if the sauce is too thick. Be very careful not to burn the sauce.
For Cooking the Chicken and Vegetables:
- Heat the oven to 225°F and cover a baking sheet with foil.
- Wrap the tortillas in foil and place them in the warm oven, on the side of the middle rack.
- Heat a large skillet, set over medium-high heat. When the skillet is hot, add 2 tablespoons oil. When the oil shimmers, add 1-tablespoon butter and the marinated vegetables. Reduce the heat to medium and cook the vegetables until they are hot and have softened a little but still have a little bite (al dente). Transfer the vegetables to the prepared baking sheet and place in the oven (next to the tortillas) to keep warm.
- In the same large skillet, still set over medium heat, add another 2 tablespoons oil. When the oil shimmers, add 1-tablespoon butter and the chicken. Do not turn the chicken for 3-4 minutes or until it is golden brown on the bottom. Flip the chicken and cook another 3 minutes.
- Turn the chicken over to cook another minute, and flip the chicken again and cook until it is opaque/white and the internal temperature reads 160°F with a meat thermometer. Transfer the chicken to a cutting board and cut it diagonally, across the grain, into ½-inch slices.
For Serving:
- Place some slices of chicken on a plate. Spoon vegetables over the chicken and drizzle it with fresh lime juice. Smother the chicken & vegetables with hot cheese sauce and sprinkle with chopped fresh cilantro. Serve with flour tortillas, Mexican Rice, Refried Beans, Avocado slices, Tomato Salsa and other favorite Mexican side dishes.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
So much flavor!
I’m so happy to hear you enjoyed this recipe, Sheila!
Thank you awesome Recipes
Thank you for stopping by, Pam!
I was kinda skeptical but with a 5-star rating, I figured I’d try. I love chicken fajitas….soooo, I followed the recipe as directed. I didn’t use too much lime juice on top of the prepared chicken but ended up adding more which really set it off even more. Adding the cheese sauce over top was Fantastic…never had it that way before. I will definitely be making this more often!! Thank you for how easy the directions were also, very easy to follow! It came out awesome!
That is so awesome to hear, Kathy!! I am so glad you loved the recipe so much!
I can see why this is such a favorite! I’ve definitely owned my love of cheese and have proudly passed that same love down to my kids, lol so I know this will be a hit with us too. Thanks!
Thanks, Jen!
This was delicious! I followed the recipe except I used chicken tenders instead of breasts. I served it with avocado, rice and beans. My husband loved it and so did I. Definitely will be making again and again. Thank you,
It’s so tasty, I am glad your family loved it!
I made this today, paired it with my homemade tex-mex rice & black beans… It is PHENOMENAL! Thanks for a yummy recipe – ❤
The smothered chicken can go well with everything, I’m gonna make mine with white rice for my dinner.
Gonna make the fajitas for the weekend brunch, thanks for the recipe, all the love xoxo
I love that idea! Thanks for saying hi :) :)
WoUld love to make thus reciPe but your website wont let me print it :-(
Hi Sue- Did you hit “print” within the recipe card? Can you screenshot me what it’s doing and email me at becky@thecookierookie.com? Hitting print within the recipe card should open up a print friendly version of the recipe. It’s working on my end but I’d love to help you troubleshoot what’s happening.