Creamy Chicken Fajita Casserole makes an amazing (low-carb/keto) weeknight meal. With creamy seasoned chicken, colorful peppers, onions, and melty cheese.
This recipe for chicken fajita casserole is made with sliced chicken breasts topped with colorful peppers, onions, and melted cheese. The chicken is coated in a creamy mixture of cream cheese and sour cream with homemade fajita seasoning. This coating makes the chicken really tender! It only takes 15 minutes of prep time then throw it in the oven for an easy weeknight meal.
Creamy chicken fajita casserole is low-carb and keto-friendly and is great for meal prep! It is one of those meals that tastes even better as leftovers.
Chicken Fajita Casserole Ingredients
- Chicken breasts- 4 breasts thin sliced against the grain.
- Peppers- Use a variety of colored peppers. 1 green bell pepper, 1 red pepper, and 1 orange or yellow pepper, stem removed and thinly sliced. If you like your peppers crisper, you can cut them a little thicker as I did.
- Onion- ½-1 medium yellow or white onion thinly sliced (I used yellow because it’s a little milder tasting).
- Cream cheese- 8 ounces make sure it is softened to room temperature to make it easier to coat the chicken.
- Sour cream- ½ cup makes the chicken creamy and tender.
- Fajita seasoning- chili powder, paprika, salt, pepper, garlic powder, cumin, and cayenne pepper if you want a little kick. You could use premade fajita seasoning if you have it.
- Cheese- Mexican shredded cheese or any shredded cheese of choice for melting on top.
How to Make Creamy Chicken Fajita Casserole
- In a large bowl. Combine cream cheese, sour cream, chili powder, paprika, salt, pepper, garlic, cumin, and cayenne. Mix until smooth. Toss the chicken in the cream cheese mixture.
- Evenly spread the chicken into the baking dish. Top with peppers and onions.
- Bake for 30 minutes then sprinkle on the cheese. Continue to bake for another 15-20 minutes or until the cheese is melted and the chicken is fully cooked to 165°F.
- Let cool slightly and serve.
FAQ’s
How do you cut Chicken Breasts for Chicken Fajitas?
Cut chicken breasts into thin slices against the grain.
Are Chicken Fajitas Healthy?
Keto chicken fajita casserole makes a healthy, low-carb meal. Packed with protein and veggies; it makes a filling and satisfying meal.
What to eat with Chicken Fajitas?
- Tortilla chips
- Salsa
- Guacamole or avocado
- Sour cream
- Rice
- Cauliflower rice
- Refried beans
- Corn salad
Tips for Best Fajitas
- Cut chicken into even strips for uniform cooking.
- Thin-slice peppers and onions will be softer and thicker-cut veggies will be crisper.
- Use a meat thermometer to ensure chicken is cooked through to 165°F.
Chicken Fajita Seasoning
Homemade chicken fajita seasoning is made with chili powder, paprika, salt, pepper, garlic powder, cumin, and cayenne for a little kick. You could also use my Homemade Taco Seasoning which is similar but with dried lime zest.
Can Chicken Fajita Casserole be Made Ahead?
This chicken casserole can be made ahead of time. Just prep the ingredients, cover the dish and store them in the baking dish in the refrigerator until ready to bake. Take the dish out as you are preheating the oven then bake as directed.
Can I Freeze Chicken Fajita Casserole?
Yes, you can freeze this chicken fajita casserole recipe for up to 3 months in an airtight container. Thaw in the refrigerator before reheating.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Mexican-Inspired Recipes
Stacked Enchiladas
Creamy Chicken Fajita Casserole
Equipment
- 9 by 13 baking dish
- large bowl
Ingredients
Fajita Seasoning
- 2 tsp chili powder
- 1 tsp paprika
- ¾ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ¼ tsp cumin
- â…› tsp cayenne pepper or desired amount, optional for heat
Chicken Fajita Casserole
- 4 chicken breasts thin slice against the grain
- 1 medium green bell pepper stem removed and thinly sliced
- 1 medium yellow or orange bell pepper stem removed and thin sliced
- 1 medium red bell pepper stem removed and thin sliced
- ½-1 medium yellow onion thin sliced
- 8 ounces cream cheese softened to room temperature
- ½ cup sour cream
- 1½ cup Mexican cheese shredded
- salsa, sour cream, avocado for serving if desired
Instructions
- Preheat the oven to 375°F.Spray the baking dish with nonstick cooking spray.
- In a large bowl. Combine cream cheese, sour cream, chili powder, paprika, salt, pepper, garlic, cumin, and cayenne. Mix until smooth. Toss the chicken in the cream cheese mixture until completely coated.
- Evenly spread the chicken into the baking dish. Top with peppers and onions.
- Bake for 30 minutes then sprinkle on the cheese. Continue to bake for another 15-20 minutes or until the cheese is melted and the chicken is fully cooked to 165°F. Let cool slight and serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Great recipe, easy and very good tasting.
I am glad you like the recipe, thanks for the review!
This is so good!!! I may like it better than regular fajitas!!!!
At the 30 min mark when it’s says to pull out and top with cheese, I mixed the peppers and chicken together first. Then topped with cheese and finished for 20 min. It was so good and easy to make. My family loved it!
I am glad you and your family enjoyed it! Thanks for the review Hillary.