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Cheesy Chicken Fajita Casserole
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5 from 27 votes

Cheesy Chicken Fajita Casserole

Made with a special fajita blend, cheese and loads of chicken
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Diet: Diabetic
Servings: 8 portions
Calories: 390kcal
Author: Oscar
Cost: $15


  • 10 Chicken Thighs Skinless Boneless
  • 1 Cup Red pepper sliced into ½ inch strips
  • 1 Medium Onion sliced into ½ inch strips
  • 8 oz Cream cheese
  • 8 oz Shredded Cheddar
  • 1 tablespoon Chili Powder
  • teaspoon Paprika
  • ½ teaspoon Garlic powder
  • teaspoon Cumin
  • teaspoon Salt
  • teaspoon Pepper


  • Preheat oven to 350
  • 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 instead
  • Place 10 boneless skinless chicken thighs in the casserole dish, cover with tinfoil and bake at 350 for 35 minutes.
  • In a medium saucepan saute onions and peppers with a dash of salt and pepper until soft
  • 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.
  • 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.

Garnish (optional) - sour cream, green onions, salsa, guacamole



    4.6g net carbs per portion


    Serving: 8portions | Calories: 390kcal | Carbohydrates: 5.6g | Protein: 36.2g | Fat: 25.1g | Fiber: 1g | Sugar: 2.6g