Keto Chicken Fajita Casserole Recipe
Keto Chicken Fajita Casserole combines the bold flavors of Tex-Mex into a comforting, cheesy dish that's low in carbs and high in protein. Loaded with tender chicken, vibrant bell peppers, and a creamy cheese layer, it's a quick, family-approved dinner perfect for busy nights or meal prep.
Equipment
- Skillet
- Sharp knife
- Cutting board
- Baking disk(9x13 inches)
- Oven
- Mixing spoon or spatula
- Measuring spoons
Ingredients
- 2 lb chicken breasts thinly sliced
- 3 bell peppers (red, green, yellow) sliced
- 1 medium onion sliced (optional)
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked peprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 oz cheese cream softened
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet. Cook chicken strips seasoned with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until fully cooked. Remove from the skillet.
- In the same skillet, sauté sliced bell peppers and onion until tender.
- In a baking dish, layer chicken and sautéed veggies. Spread cream cheese evenly over the top. Sprinkle with shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with lime juice and fresh cilantro before serving.