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Fajita Chicken Casserole

Fajita Chicken Casserole: A Low-Carb Comfort You’ll Love

Enjoy a healthy, low-carb twist on classic Tex-Mex flavors with this Fajita Chicken Casserole.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds Chicken Breasts can be substituted with rotisserie chicken for quicker prep.
  • 1 large Red Bell Pepper use any color based on preference.
  • 1 large Yellow Bell Pepper swap for more green bell peppers if desired.
  • 1 large Green Bell Pepper can be omitted if you prefer a simpler flavor.
  • 1 medium Red Onion substitute with yellow onion or leeks for a different taste.
  • 2 cloves Garlic fresh or garlic powder works great too.
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative.
  • 8 ounces Cream Cheese use neufchâtel cheese for a lower-fat option.
  • 1 cup Cheddar Cheese substitute with Monterey Jack for a milder flavor.
  • 1 cup Mozzarella Cheese try pepper jack for a spicy twist.
  • 2 tablespoons Olive Oil can also use avocado oil.
  • 2 tablespoons Chili Powder replace with taco seasoning if desired.
  • 1 teaspoon Cumin swap with coriander if preferred.
  • 1 teaspoon Paprika opt for smoked paprika for a deeper taste.
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Fresh Cilantro garnish; omit if not a fan.
  • 1 lime Lime Wedges for serving.

Equipment

  • large skillet
  • mixing bowl
  • casserole dish
  • Measuring spoons
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients for the next steps.
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add sliced chicken breasts and sprinkle with chili powder, cumin, paprika, salt, and pepper. Sauté for about 5-6 minutes until lightly browned.
  3. Combine sour cream and cream cheese in a mixing bowl. Blend until smooth and creamy.
  4. Once the chicken is cooked, add it to the cheese mixture along with chopped red, yellow, and green bell peppers, and diced red onion. Toss gently to coat.
  5. Lightly grease a 9x13-inch casserole dish with olive oil. Pour the chicken and vegetable mixture into the dish, spreading it out evenly.
  6. Sprinkle the remaining cheddar and mozzarella cheese generously over the mixture.
  7. Place the casserole in the preheated oven and bake uncovered for 20-25 minutes until bubbly and golden-brown.
  8. Remove from the oven, let cool for a few minutes, garnish with fresh cilantro, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 12gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 110mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 100mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months. Reheat in the oven or microwave.

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