Packed with bold Tex-Mex spices, juicy chicken breasts, sweet bell peppers, and a gooey layer of melted cheese, this Cheesy Fajita Chicken Casserole delivers all the classic fajita flavors in a low-carb, easy bake.
Why You’ll Love This Recipe
Low-Carb & Keto-Friendly: Skips tortillas entirely for a high-protein dish that keeps carbs to a minimum.
Easy One-Pan Bake: Everything bakes together in a single casserole dish for quick prep and easy cleanup.
Meal Prep Ready: Stores and reheats exceptionally well without losing flavor or moisture.
Essential Kitchen Equipment
9×13-inch Casserole Dish: For spreading the chicken and peppers in a single layer for even cooking.
Skillet or Mixing Bowl: To toss the chicken and peppers in olive oil and fajita seasoning.
Ingredients
4 Boneless, skinless chicken breasts, cut into bite-sized pieces
1 packet (1 oz / 28g) Fajita seasoning mix (or low-sodium taco seasoning)
1 tbsp Olive oil
1 Red bell pepper, thinly sliced
1 Green bell pepper, thinly sliced
1 Medium yellow or red onion, thinly sliced
2 cloves Garlic, minced
1 1/2 cups (150g) Shredded Mexican blend or Monterey Jack cheese
1/2 cup (115g) Cream cheese, softened (optional, for extra richness)
Fresh cilantro & sour cream (for garnish)
Step-by-Step Instructions
1. Prep Oven & Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a little olive oil.
2. Season Chicken & Veggies: In a large mixing bowl, toss the bite-sized chicken pieces, sliced bell peppers, sliced onion, minced garlic, olive oil, and fajita seasoning until fully coated. (If using cream cheese, dollop softened cream cheese evenly into the bottom of the dish or stir it directly into the chicken mixture now).
3. Layer in Casserole: Spread the seasoned chicken and vegetable mixture evenly across the prepared casserole dish.
4. Bake Covered: Cover the dish with aluminum foil and bake for 25 to 30 minutes, until the chicken is cooked through and the peppers are tender.
5. Top with Cheese & Broil: Remove the foil, sprinkle the shredded Mexican blend cheese evenly over the top, and return to the oven uncovered for 5 to 8 minutes (or broil for 2 minutes) until the cheese is melted, bubbly, and lightly golden.
6. Garnish & Serve: Garnish with fresh chopped cilantro, diced avocado, or a dollop of sour cream before serving!
Chef’s Tips
Avoid Excess Liquid: Drain any surplus juices from the pan before adding the cheese topping to ensure a thick, bubbly melt.
Custom Seasoning: Make your own low-sodium blend using chili powder, cumin, garlic powder, onion powder, paprika, and a dash of oregano.
Nutritional Breakdown (Per Serving / 4 Yield)
Servings: 4 generous portions
Calories: ~380 kcal
Protein: 44g
Net Carbs: 6g
Fat: 18g
Frequently Asked Questions (FAQ)
Can I make this casserole ahead of time?
Yes! Assemble the chicken, vegetables, and seasoning in the casserole dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time if cooking directly from cold.