Keto Chicken Fajita Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
33 mins
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Total Time
43 mins
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Servings
8
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Calories
418 kcal
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Course
Main Course
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Cuisine
Mexican
Keto Chicken Fajita Casserole
Description
The casserole starts by slicing chicken into thin strips and seasoning them with homemade fajita seasoning before sautéing with oil and butter. Bell peppers and onions are caramelized separately, introducing sweet and savory notes. A mix of cream cheese, sour cream, and lime juice creates a creamy sauce that binds the components together when combined with the chicken and half of the shredded pepper jack cheese. Topping with the remaining cheese and baking melds flavors and forms a golden crust.
The result is a casserole with tender chicken strips and softened, sweet bell peppers enveloped in a rich, cheesy sauce. The fajita seasoning adds a smoky, spicy flavor, balanced by the lime's brightness. The use of pepper jack cheese introduces a mild heat and creamy texture.
This dish is well-suited for low-carb or keto meal plans and can be served with a garnish of fresh cilantro. It works as a filling main course and pairs well with salads or low-carb sides.
Substitutions include using Mexican cheese blends or other cheeses like cheddar if pepper jack is not available, and yellow onions can replace red. Cooking chicken in batches helps maintain even cooking and prevents crowding.
Ingredients
- 2 pounds chicken cut into thin strips
- 3 bell pepper red and yellow, cut into strips
- ½ red onion sliced thin, large
- 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 fajita seasoning homemade
- 2 tablespoons cilantro chopped, fresh
- lime zest and juice of 1
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
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 pepper jack cheese is unavailable, use Mexican cheese blend, cheddar, colby, or Monterey Jack as alternatives.
- Red onion can be substituted with yellow onion if needed without significant flavor change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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