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A delicious Low Carb Fajita Chicken Casserole topped with melted cheese and colorful bell peppers sits in a baking dish.
Lady Maria

Low Carb Fajita Chicken Casserole

A rich and creamy keto-friendly dish that captures the smoky essence of traditional fajitas without the carbs. By pre-searing the vegetables and chicken, this recipe ensures a concentrated flavor and a perfect texture that avoids the common pitfall of a watery casserole.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Tex-Mex
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breast or thighs, diced into bite-sized pieces
  • 3 large bell peppers red, orange, and green
  • 1 large yellow onion, sliced into strips
  • 2 tablespoons avocado oil
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup heavy cream
  • 2 cups Monterey Jack cheese, shredded
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro and lime wedges for garnish
  • Optional: Sliced avocado and sour cream for serving

Equipment

  • 9x13 inch baking dish
  • large skillet
  • Medium mixing bowl
  • whisk
  • Spatula
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Slice the bell peppers and onions into uniform strips. Heat avocado oil in a large skillet over high heat until shimmering.
  3. Add the peppers and onions to the skillet. Let them sit undisturbed for 2 minutes to develop a char, then stir and cook for another 2 minutes. Remove the vegetables from the pan and set aside.
  4. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to create the fajita seasoning.
  5. Toss the diced chicken with half of the prepared seasoning blend. In the same skillet used for the vegetables, sear the chicken in batches until golden brown. Remove from heat.
  6. In a medium mixing bowl, whisk together the softened cream cheese, heavy cream, and the remaining half of the seasoning blend until the sauce is smooth and spreadable.
  7. Place the seared chicken in an even layer at the bottom of the prepared baking dish.
  8. Distribute the charred peppers and onions over the top of the chicken.
  9. Dollop the cream cheese mixture over the vegetables and use a spatula to spread it as evenly as possible to act as a binder.
  10. Sprinkle the shredded Monterey Jack cheese over the entire surface.
  11. Bake for 20-25 minutes until the casserole is bubbling and the cheese has developed golden-brown spots. If desired, broil for 60 seconds at the end.
  12. Let the dish rest for 5 minutes before serving. Top with fresh avocado, sour cream, or pickled red onions as desired.

Notes

To ensure a non-watery result, never skip searing the vegetables first to release their moisture. Ensure the cream cheese is fully at room temperature before mixing to avoid a lumpy sauce. For a 'Smoky Infusion' variation, add 1 tablespoon of chopped chipotle peppers in adobo to the cream cheese mixture. Store leftovers in the refrigerator for up to 3 days.