About
If you are a fan of Keto chicken fajitas, then you will LOVE this cheesy casserole version. It is saucy, cheesy, and mouthwatering. This recipe is perfect for beginner cooks and only needs 10 minutes of active work. The ingredients for this low-carb casserole are similar to any other Keto Fajitas. It starts with a base of protein, in this case, grilled chicken mixed with cream cheese. It is then topped with sauteed onions and peppers and sprinkled with tasty Mexican blend shredded cheese.
This fajita casserole recipe is a huge crowd-pleaser. It is a perfect addition to your gatherings and home parties. This recipe serves 4 people, but you can double or triple it to feed more.
Are fajitas Keto?
The short answer is yes; fajitas are Keto, but this depends on the ingredients used and their quantities. For example, onions are a staple ingredient for making fajitas; however, they are very high in carbs and must be used in small amounts. Another ingredient to look out for when making fajitas is seasoning. Store-bought taco or fajita seasoning often contains high-carb filler ingredients such as cornstarch. The best option would be to make your seasoning mix from scratch or add each ingredient separately, as we did in this recipe.
Can you use rotisserie chicken?
Using rotisserie chicken for this Keto chicken fajita casserole is an excellent way to reduce cooking time. Remember to add in the skin for an extra roasted flavor. Also, this recipe is a great way to use any leftover chicken, whether grilled, poached, or roasted.
Is this recipe suitable for meal preps?
One of the great things about this recipe is that it can be prepared ahead of time. Follow all the steps to making this casserole but don't bake it. Cover it in plastic wrap and store it in the fridge for up to 2 days. When it's dinner time, bake it at 350 degrees for 10 minutes longer than what the recipe asks for.
Ingredients
- 2 breast chicken breast boneless skinless raw
- 3 tablespoon olive oil
- ½ cup cream cheese spread
- 1 ½ teaspoon paprika
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup, chopped onion, white, yellow or red, raw
- ¼ cup, chopped green pepper
- ¼ cup, chopped red pepper
- 1 cup, grated mexican blend cheese
- ½ each avocado
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place the chicken breasts on a cutting board and butterfly them (slice ¾ of the way horizontally)—season with salt and pepper on both sides. Add 1 Tbsp of olive oil to a non-stick skillet, and place over high heat. Cook the chicken breasts for 2-3 minutes on each side until golden, then transfer them to a plate.
- Rest the chicken breasts for 5 minutes, chop them into 1-inch cubes, and add them to a bowl. Mix in the cream cheese, ¼ cup of shredded cheese, and ½ tsp each paprika, cumin, and oregano. Taste and adjust seasoning, set aside.
- Place the skillet over medium-high heat, and drizzle 2 tbsp of olive oil. Add the onions and cook them for one minute. Add the red bell pepper, green bell pepper, 1 tsp paprika, ½ tsp cumin, ½ tsp oregano, ¼ tsp black pepper, and ¼ tsp salt. Cook for 2-3 minutes.
- Transfer the chicken mixture to a medium-sized casserole dish, and distribute it evenly. Spread the cooked onions and peppers over the chicken. Finally, sprinkle ¾ cup of shredded cheese on top.
- Bake for 25-30 minutes, or until the cheese is golden and bubbly. Let the casserole cool for 10 minutes. Garnish it with sliced avocado, coriander leaves, and sliced jalapenos. Serve immediately.
Nutrition Facts
- Servings: 4
- Calories: 461.6kcal/1931.4kJ (per serving)
- Fat: 34.6g (per serving)
- Carbs: 6.4g (per serving)
- Protein: 33.4g (per serving)
