Creamy Chicken Fajita Casserole
Makes an amazing (low-carb/keto) weeknight meal. With creamy seasoned chicken, colorful peppers, onions, and melty cheese.
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Servings: 8
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
- ⅛ 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.