Keto Chicken Fajita Casserole

Name: Keto Chicken Fajita Casserole
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 8 serving
Ingredients: 2 pounds chicken; 3 bell peppers; ½ large red onion; 2 cups pepper jack cheese; 8 ounces cream cheese; ½ cup sour cream; 3 tablespoons olive oil; 2 tablespoons butter; 1 tablespoon Homemade Fajita Seasoning; 2 tablespoons fresh cilantro; Zest and juice of 1 lime; 1 teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

147 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
43 mins
Servings
8
Calories
418 kcal
Course
Main Course
Cuisine
Mexican

Keto Chicken Fajita Casserole

Iris Warren

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This Keto Chicken Fajita Casserole recipe combines tender strips of seasoned chicken with a medley of sauteed peppers and onions. It’s a one-skillet, mouthwatering Tex-Mex experience!

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Ingredients

Servings

2 pounds chicken cut into thin strips
3 bell peppers red and yellow, cut into strips
½ large red onion sliced thin
2 cups pepper jack cheese shredded
8 ounces cream cheese cut into cubes
½ cup sour cream
3 tablespoons olive oil divided
2 tablespoons butter divided
1 tablespoon Homemade Fajita Seasoning
2 tablespoons fresh cilantro chopped
Zest and juice of 1 lime
1 teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Slice each chicken breast into three thin filets, then slice them into strips so you end up with very thin strips.
Heat a skillet to medium, add in half the olive oil, half the butter and chicken strips. Season with half the salt and the fajita seasoning. If your pan is on the smaller side, you might sauté the chicken in two batches like I did.
Sauté until the chicken is almost cooked through, then remove it and set it aside.
Preheat oven to 375°F.
Add in the remaining olive oil, butter, salt and pepper, along with the bell peppers and onions. Sauté for several minutes or until the onions are slightly caramelized.
Turn off the heat, add in the cream cheese, sour cream and lime juice and zest. Stir until melted, then add the chicken back in and half the pepper jack cheese and stir until combined. Add the remaining pepper jack cheese on top and bake for 20-22 minutes or until the cheese is melted and golden.
Serve with a garnish of cilantro and any of your favorite toppings like a dollop of sour cream and pickled jalapeño peppers.

Notes

If you don't have pepper jack cheese, you can use a Mexican cheese blend instead, or cheddar, colby or Monterey Jack.
If you don't have red onion, yellow onion will work just fine.