Fajita Chicken Casserole

Description

This Fajita Chicken Casserole is a comforting, cheesy, and flavor-packed dish that combines tender chicken, colorful bell peppers, onions, and Mexican spices baked together in a creamy, cheesy sauce. It’s everything you love about chicken fajitas but made easier in casserole form — perfect for weeknight dinners, potlucks, or meal prep. Low-carb, gluten-free, and family-friendly!

Ingredients For Fajita Chicken Casserole

• 1 ½ lbs (700g) chicken breast, cut into thin strips

• 2 tbsp olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 cup salsa (or diced tomatoes with green chilies)

• ½ cup sour cream (or Greek yogurt for lighter version)

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• Fresh cilantro, chopped (for garnish)

• Optional toppings: jalapeños, avocado slices, lime wedges

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until lightly browned (about 4–5 minutes). Remove and set aside.

3. In the same skillet, add onions and bell peppers. Cook for 4–5 minutes until slightly softened.

4. Stir in chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Mix well.

5. Add salsa and sour cream, stir to combine. Return the chicken to the skillet and mix everything together.

6. Transfer mixture into the prepared baking dish. Sprinkle evenly with cheddar and mozzarella cheese.

7. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

8. Garnish with fresh cilantro, and serve hot with your favorite sides (rice, tortillas, or salad).

 Servings

• Makes 6 servings

Nutritional Information (per serving, approx.)

• Calories: 310 kcal

• Protein: 28g

• Fat: 18g

• Carbohydrates: 10g

• Fiber: 2g

• Sugar: 4g

(Values will vary depending on cheese and salsa used.)

 Notes

• You can swap sour cream with Greek yogurt for a lighter option.

• For extra heat, add jalapeños or hot sauce.

• To make it keto-friendly, use low-carb salsa.

• Works with boneless chicken thighs for juicier meat.

Tips

• Meal Prep Friendly: Store leftovers in airtight containers for up to 4 days.

• Freezer Option: Assemble and freeze before baking. Bake straight from frozen at 375°F, adding an extra 15–20 minutes.

• Cheese Choice: A blend of cheddar and Monterey Jack gives the best gooey melt.

Health Benefits

• High in lean protein from chicken.

• Rich in antioxidants & vitamins from bell peppers (Vitamin C, A, potassium).

• Lower-carb alternative to fajitas served with tortillas.

• Balanced meal that can fit into keto, gluten-free, or high-protein diets.

Q/A

Q: Can I make this ahead of time?
A: Yes! Assemble it up to a day before, cover, refrigerate, and bake when ready.

Q: What can I serve it with?
A: Mexican rice, cauliflower rice (low-carb), tortillas, or a fresh green salad.

Q: Can I make it dairy-free?
A: Yes — use dairy-free sour cream and cheese alternatives.

Q: Can I add beans or corn?
A: Absolutely, for a heartier casserole — but it will increase carbs.