Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Ingredients (American & Metric)
- Step-by-Step Instructions
- Video Tutorial
- Tips for Success
- Serving Suggestions
- Storage Instructions
- Nutritional Information
- Frequently Asked Questions (FAQs)
Introduction
This Keto Cheesy Chicken Fajita Casserole combines all the bold flavors of classic fajitas in a creamy, cheesy casserole. Tender chicken, sautéed peppers, and onions are layered with cheese and baked to perfection. It’s an easy, one-dish dinner that’s packed with flavor while keeping carbs low.
Why You’ll Love This Recipe
- Bold Tex-Mex Flavors: Packed with spices, cheese, and sautéed veggies.
- Keto-Friendly: Low in carbs but high in flavor and satisfaction.
- One-Dish Meal: Minimal cleanup for busy weeknights.
- Family-Friendly: A dish everyone will enjoy, keto or not.
Ingredients (American & Metric)
- 2 lbs (900g) boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, thinly sliced (about 1 cup / 150g)
- 1 medium red bell pepper, thinly sliced (about 1 cup / 150g)
- 1 medium green bell pepper, thinly sliced (about 1 cup / 150g)
- 1 tbsp (15ml) olive oil
- 1 tbsp fajita seasoning (ensure it’s sugar-free or make your own)
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) shredded Monterey Jack cheese
- 1/2 cup (50g) grated parmesan cheese
- 2 tbsp (30g) cream cheese, softened
- Optional: Chopped cilantro for garnish
Step-by-Step Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until softened. Sprinkle with half the fajita seasoning and toss to combine.
- Make the creamy mixture:
- In a mixing bowl, whisk together heavy cream, cream cheese, and the remaining fajita seasoning until smooth.
- Assemble the casserole:
- Spread the shredded chicken evenly in the prepared casserole dish.
- Layer the sautéed peppers and onions over the chicken.
- Pour the creamy mixture evenly over the top.
- Sprinkle the cheddar, Monterey Jack, and parmesan cheeses evenly over the casserole.
- Bake the casserole:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve:
- Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro if desired and serve hot.
Video Tutorial
For a visual guide to making this dish, check out this video:
Tips for Success
- Use pre-cooked shredded chicken to save time.
- Adjust the spice level by adding extra fajita seasoning or a pinch of cayenne pepper.
- For a crispier topping, broil the casserole for 2-3 minutes after baking.
Serving Suggestions
Serve this casserole with a side of cauliflower rice, keto tortillas, or a fresh green salad for a complete low-carb meal.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. This dish also freezes well for up to 2 months.
Nutritional Information (Per Serving – Serves 6)
- Calories: 430
- Fat: 33g
- Protein: 29g
- Net Carbs: 4g
Frequently Asked Questions (FAQs)
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe for extra juiciness. - What’s the best way to make my own fajita seasoning?
Mix together 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Adjust to taste. - Can I add more vegetables?
Absolutely! Zucchini, mushrooms, or diced tomatoes make great additions. - How can I make this dairy-free?
Use dairy-free cream and cheese substitutes for a dairy-free version. - Can I make this dish ahead of time?
Yes! Assemble the casserole up to the baking step and refrigerate for up to 24 hours. Bake when ready to serve.
