This Keto Chicken Fajita Casserole recipe combines tender strips of seasoned chicken with a medley of sauteed peppers and onions. It’s a one-skillet, mouthwatering Tex-Mex experience!
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Jump to:
- ❤️ Why You’ll Love this Chicken Fajita Casserole
- 🛒 Ingredients for Chicken Fajitas Casserole
- 🔪 How to Make Fajita Chicken Casserole
- 🔄 Easy Chicken Fajita Casserole Substitutions and Additions
- Why are Chicken Fajitas Healthy?
- Are Fajitas Keto Friendly?
- What is a Good Side Dish for Fajitas?
- Should You Slice Chicken Before Cooking Fajitas?
- Can I Freeze Leftovers?
- 🍽️ More Keto Mexican Recipes
❤️ Why You’ll Love this Chicken Fajita Casserole
- Perfectly seasoned tender juicy chicken strips
- Classic fajita flavors with caramelized onions and bell peppers
- Creamy cheese sauce baked until golden and bubbly
- Made in one pan for easy cleanup
Craving Mexican but trying to keep those carbs in check? Then you’re going to love this chicken fajita casserole recipe. It’s a hearty, one-skillet dish that features tender strips of juicy chicken, sautéed bell peppers and onions, gooey cheese, with a savory homemade fajita seasoning.
Baked to bubbly, golden perfection, this super flavorful casserole comes together in under 45 minutes, making it an awesome busy weeknight meal that the whole family will love. A great bonus about this recipe is that it's loaded with healthy fats, protein and vegetables that you can enjoy guilt-free.
If you love the deliciously robust flavors and cheesy goodness of this casserole, you may want to also check out these Keto Chicken Enchiladas.
🛒 Ingredients for Chicken Fajitas Casserole
- Chicken
- Bell peppers
- Red onion
- Pepper jack cheese
- Cream cheese
- Sour cream
- Olive oil
- Butter
- Homemade Fajita Seasoning
- Cilantro
- Lime
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Fajita Chicken Casserole
Slice each boneless skinless chicken breast into three thin filets, then slice them into strips so you end up with very thin strips.
Heat a skillet to medium, add in half the olive oil, half the butter and chicken strips. Season with half the salt and the homemade fajita seasoning.
Tip: If your pan is on the smaller side, you might sauté the chicken in two batches like I did. You can use either a stainless or a cast iron skillet.
Sauté until the chicken is almost cooked through, then remove it and set it aside.
Tip: The chicken will finish cooking in the oven.
Preheat oven to 375°F.
Add in the remaining olive oil, butter, salt and pepper, along with the bell peppers and onions.
Sauté for several minutes or until the onions are slightly caramelized.
Tip: Don't rush this part, you want to get good caramelization, which will give the casserole great flavor.
Turn off the heat, add in the cream cheese, sour cream and lime juice and zest.
Stir until melted, then add the chicken back in and half the pepper jack cheese and stir until combined.
Tip: If you don't have pepper jack cheese, you can use a Mexican cheese blend, cheddar, Colby, Monterey jack or shredded cheddar cheese instead.
Add the remaining pepper jack cheese on top and bake for 20-22 minutes or until the cheese is melted and golden.
Serve with a garnish of cilantro and any of your favorite toppings.
🔄 Easy Chicken Fajita Casserole Substitutions and Additions
- Chicken: This recipe calls for chicken breast, but you can use the equal weight of boneless skinless chicken thighs if you prefer dark meat.
- Other protein choices: Feel free to swap out the chicken and make this a shrimp or steak fajita casserole.
- Veggies: Add other nutritional vegetables based on how many carbs you are trying to stick with. Zucchini, black beans, mushrooms, and whole-kernel corn are other tasty options, though they will up the carb count.
- Extra heat: Add a fiery kick with thinly sliced jalapeño peppers or a big pinch of cayenne pepper.
- Toppings: This healthy chicken fajita casserole is wonderful just as it is. But, for additional Mexican flavors, you can add a dollop of this homemade guacamole, Pico de Gallo, sour cream, or these pickled jalapeño peppers to each serving.
Why are Chicken Fajitas Healthy?
The nutritional value of fajitas can vary depending on how you prepare and serve them. For example, chicken breasts offer a lean and low-calorie protein source suitable for most diets, while bell peppers provide essential vitamins C and B6.
This fajita chicken casserole recipe takes it one healthy step further by using a homemade seasoning blend that does not contain added sugars.
Are Fajitas Keto Friendly?
Traditional fajitas are typically served with flour or corn tortillas. This really impacts the carbs. A chicken fajita with tortillas may contain about 25-35 grams of carbohydrates per serving.
You can skip that worry by making this casserole instead or you can serve your fajitas with these homemade Keto tortillas.
What is a Good Side Dish for Fajitas?
If you're following Keto and want side dishes to complement your fajitas, here are some popular choices.
- Mexican cauliflower rice
- Mediterranean cucumber salad
- Air fryer asparagus
- Grilled broccolini
- Mexican coleslaw
- Leafy green or spinach salad with lime cilantro dressing
- Air fryer roasted green beans
Should You Slice Chicken Before Cooking Fajitas?
There are two schools of thought on the best way to prepare chicken fajita meat. The first one is to cook the breast whole then slice and add the sauteed veggies.
The other and most preferred way is to slice the raw chicken breasts before cooking. This allows all sides of the sliced chicken to be seasoned and to brown nicely.
Can I Freeze Leftovers?
You sure can! Here are a few easy steps:
- Cool it: Before freezing, allow the chicken fajita casserole to cool to room temperature.
- Wrap it: Use airtight, freezer-safe containers or heavy-duty freezer bags to wrap the portions.
- Label it: Use a permanent marker to write the date on the container.
- Serve it: For the best results, chicken fajita casserole should be thawed and eaten within 2-3 months.
🍽️ More Keto Mexican Recipes
- Easy Taco Casserole
- Creamy Chicken Poblano
- Baked Southwest Skillet
- Stuffed Poblano Peppers
- Mexican Cauliflower Rice
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Keto Chicken Fajita Casserole
Ingredients
- 2 pounds chicken, cut into thin strips
- 3 bell peppers, red and yellow, cut into strips
- ½ large red onion, sliced thin
- 2 cups pepper jack cheese, shredded
- 8 ounces cream cheese, cut into cubes
- ½ cup sour cream
- 3 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 tablespoon Homemade Fajita Seasoning
- 2 tablespoons fresh cilantro, chopped
- zest and juice of 1 lime
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Slice each chicken breast into three thin filets, then slice them into strips so you end up with very thin strips.
- Heat a skillet to medium, add in half the olive oil, half the butter and chicken strips. Season with half the salt and the fajita seasoning. If your pan is on the smaller side, you might sauté the chicken in two batches like I did.
- Sauté until the chicken is almost cooked through, then remove it and set it aside.
- Preheat oven to 375°F.
- Add in the remaining olive oil, butter, salt and pepper, along with the bell peppers and onions. Sauté for several minutes or until the onions are slightly caramelized.
- Turn off the heat, add in the cream cheese, sour cream and lime juice and zest. Stir until melted, then add the chicken back in and half the pepper jack cheese and stir until combined. Add the remaining pepper jack cheese on top and bake for 20-22 minutes or until the cheese is melted and golden.
- Serve with a garnish of cilantro and any of your favorite toppings like a dollop of sour cream and pickled jalapeño peppers.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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