Description
This Low Carb Chicken Fajita Casserole is a creamy, cheesy, and protein-packed family meal. Made with tender chicken, colorful peppers, and bold fajita seasoning, it’s a perfect keto-friendly dinner that’s ready in under 40 minutes.
Ingredients
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2 lbs chicken breasts, cooked and shredded (about 3½ to 4 cups)
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1 tbsp coconut oil (optional)
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2 bell peppers, seeded and sliced
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1 large or 2 small onions, sliced
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1 (8 oz) package cream cheese, softened
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1 tbsp taco seasoning (store-bought or homemade)
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2 cups Monterey Jack cheese, shredded
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
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Heat coconut oil in a large skillet over medium-high heat.
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Add sliced onions and peppers, sautéing until softened (about 5–7 minutes). Remove from heat.
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Add shredded chicken, cream cheese, taco seasoning, and 1 cup of shredded cheese to the skillet. Stir until creamy and well combined.
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Transfer the mixture to the prepared baking dish.
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Sprinkle remaining 1 cup of cheese on top.
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Bake for 25–30 minutes, until the cheese is melted and bubbly.
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Remove from oven and let rest 5 minutes before serving.
Notes
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Time Saver: Use rotisserie chicken or leftover cooked chicken for even quicker prep.
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Spice it up: Add jalapeños or chili flakes if you love extra heat.
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Make-Ahead Option: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
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Storage: Keeps in the fridge for 5 days or freezer for 3 months.
- Prep Time: 10 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: American