Description

This Fajita Chicken Casserole is a creamy, cheesy, flavor-packed dish loaded with juicy chicken, colorful bell peppers, onions, and classic fajita spices. It’s low-carb, family-friendly, and perfect for busy weeknights. Everything bakes together in one dish — no need for tortillas unless you want them on the side.

🧾 Ingredients

For the Chicken & Veggies

• 2–3 chicken breasts (cut into bite-size pieces)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 medium onion, sliced

• 2 tbsp olive oil

Fajita Seasoning

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional for heat)

Creamy Sauce

• 1 cup sour cream or Greek yogurt

• 4 oz (½ cup) cream cheese, softened

• ½ cup shredded cheddar cheese

• ½ cup shredded mozzarella

• Juice of ½ lime

• 1 tbsp chopped cilantro (optional)

Topping

• Extra cheese (¼–½ cup)

• Cilantro, lime wedges, jalapeños (optional)

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Prep Chicken & Vegetables

In a bowl, combine:

• chicken pieces

• bell peppers

• onion

• olive oil

• all fajita seasoning

Mix to coat evenly.

2️⃣ Make the Creamy Sauce

In another bowl, whisk:

• sour cream or Greek yogurt

• cream cheese

• cheddar

• mozzarella

• lime juice

• cilantro

Mix until smooth and creamy.

3️⃣ Combine Everything

Add seasoned chicken + veggies into a greased baking dish.
Spoon the creamy sauce on top and mix lightly so everything is coated.

4️⃣ Add Cheese

Sprinkle extra cheese over the top.

5️⃣ Bake

Bake in a preheated oven at:

375°F (190°C) for 25–30 minutes,
or until chicken is fully cooked and cheese is melted & bubbly.

6️⃣ Serve

Garnish with:

• cilantro

• lime wedges

• sliced jalapeños

Serve with:

• rice

• tortillas

• quinoa

• cauliflower rice

• salad

✨ Chef Tips

• Cut the chicken into even pieces so they cook evenly.

• For smoky flavor, add a splash of Worcestershire or liquid smoke.

• Use pre-cooked shredded chicken to make it even faster.

• Add black beans or corn for a Tex-Mex twist.

• Use Greek yogurt for a lighter version.

📦 Storage & Meal Prep

• Fridge: 3–4 days in an airtight container

• Freezer: Up to 2 months (without peppers for best texture)

• Reheat: Microwave or oven (350°F for 10–12 minutes)

❓ Q/A Section (Common Questions)

Q1: Can I use chicken thighs instead of chicken breasts?

Yes! Thighs stay juicier and add more flavor.

Q2: Can I make it without cream cheese?

Yes — replace with:

• extra ½ cup sour cream OR

• ½ cup Greek yogurt OR

• ¼ cup heavy cream

Texture will be slightly different but still delicious.

Q3: Do I have to sauté the veggies first?

No, not necessary. They soften beautifully while baking.
But if you like charred fajita-style veggies, sauté 3–4 minutes first.

Q4: Can I make this low-carb or keto?

It already is!
Just serve with cauliflower rice or on its own.

Q5: My casserole came out watery — why?

Possible reasons:

• Using frozen peppers (they release water)

• Not draining chicken juices

• Adding too much lime juice

Use fresh peppers for best results.