Introduction

This Keto Cheesy Chicken Fajita Casserole combines all the bold flavors of classic fajitas in a creamy, cheesy casserole. Tender chicken, sautéed peppers, and onions are layered with cheese and baked to perfection. It’s an easy, one-dish dinner that’s packed with flavor while keeping carbs low.

Why You’ll Love This Recipe

  • Bold Tex-Mex Flavors: Packed with spices, cheese, and sautéed veggies.
  • Keto-Friendly: Low in carbs but high in flavor and satisfaction.
  • One-Dish Meal: Minimal cleanup for busy weeknights.
  • Family-Friendly: A dish everyone will enjoy, keto or not.

Ingredients (American & Metric)

  • 2 lbs (900g) boneless, skinless chicken breasts, cooked and shredded
  • 1 medium onion, thinly sliced (about 1 cup / 150g)
  • 1 medium red bell pepper, thinly sliced (about 1 cup / 150g)
  • 1 medium green bell pepper, thinly sliced (about 1 cup / 150g)
  • 1 tbsp (15ml) olive oil
  • 1 tbsp fajita seasoning (ensure it’s sugar-free or make your own)
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) shredded cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/2 cup (50g) grated parmesan cheese
  • 2 tbsp (30g) cream cheese, softened
  • Optional: Chopped cilantro for garnish

Step-by-Step Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
  2. Sauté the vegetables:
    • Heat olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until softened. Sprinkle with half the fajita seasoning and toss to combine.
  3. Make the creamy mixture:
    • In a mixing bowl, whisk together heavy cream, cream cheese, and the remaining fajita seasoning until smooth.
  4. Assemble the casserole:
    • Spread the shredded chicken evenly in the prepared casserole dish.
    • Layer the sautéed peppers and onions over the chicken.
    • Pour the creamy mixture evenly over the top.
    • Sprinkle the cheddar, Monterey Jack, and parmesan cheeses evenly over the casserole.
  5. Bake the casserole:
    • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  6. Garnish and serve:
    • Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro if desired and serve hot.

Video Tutorial

For a visual guide to making this dish, check out this video:

Tips for Success

  • Use pre-cooked shredded chicken to save time.
  • Adjust the spice level by adding extra fajita seasoning or a pinch of cayenne pepper.
  • For a crispier topping, broil the casserole for 2-3 minutes after baking.

Serving Suggestions

Serve this casserole with a side of cauliflower rice, keto tortillas, or a fresh green salad for a complete low-carb meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. This dish also freezes well for up to 2 months.

Nutritional Information (Per Serving – Serves 6)

  • Calories: 430
  • Fat: 33g
  • Protein: 29g
  • Net Carbs: 4g

Frequently Asked Questions (FAQs)

  1. Can I use chicken thighs instead of breasts?
    Yes, chicken thighs work wonderfully in this recipe for extra juiciness.
  2. What’s the best way to make my own fajita seasoning?
    Mix together 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Adjust to taste.
  3. Can I add more vegetables?
    Absolutely! Zucchini, mushrooms, or diced tomatoes make great additions.
  4. How can I make this dairy-free?
    Use dairy-free cream and cheese substitutes for a dairy-free version.
  5. Can I make this dish ahead of time?
    Yes! Assemble the casserole up to the baking step and refrigerate for up to 24 hours. Bake when ready to serve.