Creamy Chicken Fajita Casserole Recipe
This Creamy Chicken Fajita Casserole is a delicious low-carb, keto-friendly dish perfect for those following THM or looking for a flavorful, satisfying meal. Tender baked chicken breast combined with sautéed bell peppers, onions, and a creamy blend of cheeses and cream create a mouth-watering casserole that’s easy to prepare and packed with bold Tex-Mex flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Low Carb
Ingredients
Scale
Protein
- 3 chicken breasts
Vegetables
- 2 bell peppers, seeded and sliced into strips (1 red, 1 green)
- 1/2 large onion, sliced into strips
- 1/4 cup canned diced tomatoes and green chilies (Rotel recommended)
Seasonings and Dairy
- 2 tablespoons taco seasoning, divided
- 1 cup shredded cheese, divided (cheddar and Monterrey jack recommended)
- 8 oz cream cheese, softened
- 1/4 cup heavy cream
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and casserole.
- Bake the chicken: Lightly season the chicken breasts with salt and pepper. Place them in a baking dish and bake for 20-25 minutes, or until they are cooked through and no longer pink in the center.
- Sauté vegetables: While the chicken bakes, heat a greased skillet over medium heat. Add the bell peppers, sliced onion, and diced tomatoes with green chilies. Sauté until the vegetables are tender, then transfer them to a large mixing bowl.
- Chop chicken: Remove the baked chicken from the oven and let it cool slightly. Cut the chicken into bite-sized chunks and add them to the bowl with the sautéed vegetables.
- Season mixture: Sprinkle 1 tablespoon of taco seasoning evenly over the chicken and vegetable mixture. Stir gently to combine.
- Add creamy ingredients: Add half of the shredded cheese, all of the cream cheese, and the heavy cream into the bowl. Mix everything thoroughly until well combined. Then add the remaining taco seasoning and stir again to evenly distribute the flavors.
- Assemble casserole: Transfer the mixture into a casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top as a cheesy crust.
- Bake casserole: Place the casserole dish in the preheated oven and bake for 30-35 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let it cool for a few minutes before serving your creamy chicken fajita casserole. Enjoy warm!
Notes
- You can substitute the bell peppers with other colored varieties for a vibrant look and slightly different flavor.
- Feel free to use your favorite cheese blend such as mozzarella or pepper jack for variations.
- If you prefer spicier, add extra diced green chilies or a pinch of cayenne pepper to the seasoning.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.
- This casserole pairs well with a side salad or low-carb tortillas for a complete meal.
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Find it online: https://mixitwitjoe.com/creamy-chicken-fajita-casserole-recipe/
