Discover the ultimate Keto Chicken Fajita Casserole - a low-carb, high-flavor dish perfect for keto diets! This easy-to-make casserole combines boneless skinless chicken, colorful bell peppers, and shredded cheddar cheese for a satisfying, healthy dinner.
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This low carb chicken fajita is ideal for meal prep or family meals, a keto-friendly and gluten free recipe packed with spices and flavor while keeping carbs low.
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How to make homemade fajita seasoning?
There are many recipes but for me I had to play around with what I preferred which is a blend of Chili and Garlic Powder, Cumin, Paprika, Salt and Pepper.
I find this tastes as close as those Fajita seasoning packets you can get from the grocery store. You can always buy those packets but check the ingredients because some of them could contain starch, flour and sugar.
Step By Step Instructions
How to make a keto chicken fajita casserole?
STEP 1: Preheat your oven to 350°F. Lightly coat a casserole dish with olive oil using a paper napkin or use cooking spray as an alternative.
Place the boneless skinless chicken thighs into the casserole dish, cover with foil, and bake for 35 minutes.
While the chicken is baking, heat olive oil in a medium saucepan and sauté the onions and red peppers with a pinch of salt and pepper until softened.
STEP 2: Once the chicken is cooked, remove it from the oven and let it cool for about 10 minutes. Shred the chicken using two forks.
In a large bowl, combine cream cheese, half of the shredded cheddar, and all the seasonings. Mix until smooth and well combined.
Add the sautéed onions and peppers to the bowl, then toss in the shredded chicken. Stir until everything is evenly mixed.
STEP 3: Transfer the mixture back into the same casserole dish, spreading it out evenly. Top with the remaining cheddar cheese and bake for 30 minutes.
If the cheese isn't golden and bubbly, switch the oven to broil for a couple of minutes until it reaches your desired crispiness. Top with dollops of sour cream and sliced green onions.
Enjoy your low carb chicken fajita casserole!
Recipe Tips
- Season to Taste: Adjust the spice levels by adding more chili powder or even a pinch of cayenne for extra heat.
- Shredding Chicken: Let the chicken cool slightly before shredding to avoid burning your hands, or use a hand mixer to shred it quickly.
- Cheese Topping: For extra flavor, use a mix of different cheeses like Monterey Jack or Pepper Jack instead of just cheddar.
Variations
- Protein Swap: Substitute the chicken thighs with boneless, skinless chicken breasts or even ground beef for a different twist.
- Low-Carb Veggies: Add other keto-friendly veggies like zucchini or spinach to boost the nutrition.
- Dairy-Free Option: Use dairy-free cream cheese and shredded cheese alternatives to make this dish lactose-free.
- Taco Casserole: Add a layer of low-carb tortillas in between the chicken mixture for a keto-friendly taco-inspired casserole.
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
- Freeze: You can freeze the casserole in individual portions for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F until heated.
- Meal Prep: This recipe is perfect for meal prep! Make the casserole ahead, divide into portions, and store in the fridge or freezer for quick lunches or dinners.
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Recipe Card
Keto Chicken Fajita Casserole
Instructional Recipe Video
Equipment
Ingredients
- 2 tablespoon olive oil Divided - frying peppers and onions and bottom of casserole dish
- 10 Chicken Thighs Skinless Boneless
- 1 Cup Red pepper sliced into ½ inch strips
- 1 Medium Onion sliced into ½ inch strips
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 8 oz Cream cheese
- 8 oz Shredded Cheddar Divided
Seasoning Mix
- 1 tablespoon Chili Powder
- ⅕ teaspoon Paprika
- ½ teaspoon Garlic powder
- ⅛ teaspoon Cumin
Instructions
- Preheat oven to 350°F
- add 1 tablespoon of olive to a casserole dish and evenly coat it by wiping with a paper napkin. If you have cooking spray you can use it instead2 tablespoon olive oil
- Place 10 boneless skinless chicken thighs in the casserole dish, cover with tinfoil and bake at 350°F for 35 minutes.10 Chicken Thighs Skinless Boneless
- In a medium saucepan saute onions and peppers in olive oil with a dash of salt and pepper until soft .1 Cup Red pepper, 1 Medium Onion, ⅛ teaspoon Salt, ⅛ teaspoon Pepper
- remove chicken from oven and allow to cool for 10 minutes. Using two forks shred chicken
- In a large bowl add the cream cheese, half of the cheddar and seasoning. Mix until well combined.8 oz Cream cheese, 8 oz Shredded Cheddar, 1 tablespoon Chili Powder, ⅕ teaspoon Paprika, ½ teaspoon Garlic powder, ⅛ teaspoon Cumin
- Add the sauted onions and peppers and then toss in the shredded chicken and mix well
- Add all the contents from the bowl into the same casserole dish used for the chicken and spread evenly. Top with cheddar and bake for 30 minutes at 350. If cheddar is not golden and bubbly you may need to set the oven on broil for a couple of minutes at the end.8 oz Shredded Cheddar
- Garnish (optional) - sour cream, green onions, salsa, guacamole
- (Refer to the video instructions below if further clarification is needed)
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Swathi says
Chessy chicken faijita casserole is delicious and perfect meal idea. I tried it.
Claudia says
I’ve tried this cheesy low carb chicken fajita casserole, and it’s a great way to enjoy all those fajita flavors without the carbs! So creamy and satisfying, definitely making it again!
Juyali says
Such a tasty and comforting dish! First time making a fajita casserole. So yummy!