Keto Chicken Fajita Casserole

Keto Chicken Fajita Casserole

yield: 6 SERVINGS

prep time: 40 MINUTES

cook time: 20 MINUTES

total time: 60 MINUTES

Ingredients

Toppings (optional):

  • avocado, sliced or cubed
  • jalapeño, sliced
  • sour cream

Directions

1

Place chicken breasts in a large pot and pour in enough water to cover the breasts. Add 1 tablespoon of salt to the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, for about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.

2

Preheat oven to 350 degrees. Grease a 9x13 casserole dish and set aside.

3

In a large skillet over medium heat, add the olive oil, and then sauté the chopped peppers, onions, Rotel tomatoes, and 1 tablespoon taco seasoning for 5 minutes or until tender.

4

In a large bowl, add shredded chicken, cream cheese, 2 tablespoons taco seasoning, 1 cup of shredded cheese, and mix together well.

5

Spread the chicken mixture in the casserole dish. Top with sautéed peppers and onions mix.

6

Add the remaining cup of shredded cheese to the top and place in the oven for 20 minutes. You can also broil for a minute before serving (optional).

7

Serve with all your favorite taco toppings and enjoy!

Nutrition Information

Yield: 6, Serving Size: 1
Amount Per Serving: 585 Calories | 31.6g Fat | 9.9g Total Carbs | 3.6g Fiber | 5.2g Sugar | 65.5g Protein | 6.3g Net Carbs

Brought to you by Hip2Keto.
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3 Comments
4.8 / 6 ratings
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keto chicken fajita casserole piece being pulled from pan

This twist on chicken fajitas needs to be on your dinner table tonight!

I don’t know about you but I can never have enough casseroles in my recipe book. This keto chicken fajita casserole has been requested weekly by my family and I sure do enjoy making it. It’s packed with flavor from the various peppers, onions, and our homemade keto taco seasoning. This low carb casserole will have you dancing in your seat.

peppers in a pan

Give your casserole a kick!

I’m a huge fan of peppers so I used all the colors, but if you aren’t a fan of certain bell pepper varieties, you can double up on the ones you love. Add some fresh sliced avocados, a dollop of sour cream, and your Taco Tuesday will be better than ever!

keto chicken fajita casserole

Tips for making the best keto chicken fajita casserole:

  • I boiled four chicken breasts to shred, but if you want to speed up the time for this recipe, you can buy pre-shredded chicken or even grab a rotisserie chicken from Sam’s or Costco.
  • Did you know that you can use your mixer to shred chicken? It’s super easy to do! I just throw the chicken into my KitchenAid mixer with the paddle attachment on, set it to low for about a minute, and mix. Easy peasy and it’s perfectly shredded without having to do it by hand.
  • I used our keto taco seasoning for this casserole — it really tastes so much better than store-bought. However, if you’re running short on time, feel free to grab a package of your favorite low carb taco seasoning.
  • I didn’t drain the can of Rotel tomatoes when adding them to this recipe. By not draining, it really boosts the flavor while achieving the perfect consistency.

ingredients for keto chicken fajita casserole

peppers and food chopper on cutting board

peppers and onions chopped on cutting board

can of Rotel tomatoes

sauteed peppers in a skillet

adding keto taco seasoning to shredded chicken

mixing cream cheese and taco seasoning into shredded chicken

chicken mix in casserole dish

adding sauteed peppers to chicken casserole dish

keto fajita chicken casserole going into oven

keto fajita chicken casserole out of the oven

plate of keto chicken fajita casserole


Print

Keto Chicken Fajita Casserole

yield: 6 SERVINGS

prep time: 40 MINUTES

cook time: 20 MINUTES

total time: 60 MINUTES

This delicious Mexican-inspired keto chicken fajita casserole is filled with peppers, cheese, chicken, and more. A low-carb casserole your entire family will love!

Ingredients

Toppings (optional):

  • avocado, sliced or cubed
  • jalapeño, sliced
  • sour cream

Directions

1

Place chicken breasts in a large pot and pour in enough water to cover the breasts. Add 1 tablespoon of salt to the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, for about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.

2

Preheat oven to 350 degrees. Grease a 9x13 casserole dish and set aside.

3

In a large skillet over medium heat, add the olive oil, and then sauté the chopped peppers, onions, Rotel tomatoes, and 1 tablespoon taco seasoning for 5 minutes or until tender.

4

In a large bowl, add shredded chicken, cream cheese, 2 tablespoons taco seasoning, 1 cup of shredded cheese, and mix together well.

5

Spread the chicken mixture in the casserole dish. Top with sautéed peppers and onions mix.

6

Add the remaining cup of shredded cheese to the top and place in the oven for 20 minutes. You can also broil for a minute before serving (optional).

7

Serve with all your favorite taco toppings and enjoy!

Nutrition Information

Yield: 6, Serving Size: 1
Amount Per Serving: 585 Calories | 31.6g Fat | 9.9g Total Carbs | 3.6g Fiber | 5.2g Sugar | 65.5g Protein | 6.3g Net Carbs

Brought to you by Hip2Keto.

plate of keto chicken casserole

A real fiesta for your taste buds!

This keto chicken fajita casserole combines all of my favorite Mexican-inspired flavors into one delicious dish. I love ordering fajitas at restaurants when I go out and I always skip the tortillas to save on carbs. But with this casserole, you won’t even miss them. I gotta tell ya, it’s even better reheated the next day for lunch. 😋

serving keto chicken fajita casserole

Here’s what my teammate Jenna had to say about this recipe:

“This keto chicken fajita casserole is so tasty! I love the fresh-tasting peppers combined with the creamy chicken. The homemade keto taco seasoning really gives it a great flavor, and the cream cheese all mixed in is such a home run. Also, this reheats beautifully, and I may or may not have had some for breakfast the next morning! 😋”


Make these chile lime jicama sticks for an appetizer!

Join The Discussion

Comments 3

  1. LIZ

    CHICKEN FAJITA CASSEROLE

  2. Deb

    This is awesome over some cauliflower rice.

    • Amber (Hip Sidekick)

      Yummy! Thanks for the suggestion, Deb!

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