Amazing 6-Ingredient Creamy Chicken Fajita Casserole Recipe by Donna John


Amazing 6-Ingredient Creamy Chicken Fajita Casserole Recipe

If you love cheese, Mexican food, chicken and fajitas, this will be your new favorite casserole recipe. This is one of the easiest casseroles I've made in a while, especially if you have leftover chicken. This cheesy, creamy chicken fajita casserole is also keto diet friendly. A win-win if you're on the diet but still have to feed your family.

The shopping list for this Mexican casserole is short and simple: chicken breasts or leftover chicken, red and/or green bell peppers, onion, cream cheese, dry fajita seasoning and shredded Monterey Jack cheese. The peppers are slightly softened in a skillet before the cream cheese and fajita seasoning are added. After the cheese and seasoning melt together, the chicken is added. The mixture is put into a casserole dish, topped with the shredded cheese and baked until hot and melty.

Because this casserole is so rich, I chose to serve mine with a fresh salad made with romaine lettuce, red onion and creamy avocado. Topped with a homemade ranch dressing, it was the perfect complement to the fajita casserole. A fresh vegetable would be a nice side dish as well.

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Cuisine: Mexican / American
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Total Time: 30 to 40 minutes
Servings: 4

Ingredients

  • 2 chicken breasts, cooked and shredded (or use leftover chicken)
  • 2 bell peppers, sliced 
  • 1 onion, sliced
  • 8 ounces (1 box) cream cheese
  • 1 ounce (1 packet) dry fajita seasoning
  • 8 ounces shredded Monterey Jack cheese

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Recipe Notes

  • For color, I used one green bell pepper and one red bell pepper.
  • You could use rotisserie chicken for this casserole recipe.
  • I used a 13x9-inch casserole dish, but thought it was just a little big. Next time I'll use a slightly smaller size dish.
  • Cheddar cheese or a Mexican blend could be substituted for the Monterey Jack cheese.
  • If you don't have fajita seasoning, try this recipe using a dry taco seasoning.
  • Going to try this recipe using slices of skirt steak or flank steak next time.

Here's how to make it: 

  1. If you don't have leftover chicken, season the chicken breasts with salt and pepper and cook in a little olive oil in a skillet until cooked through. Remove and cool slightly before shredding.
  2. In the same skillet, add the sliced peppers and onions. Season with a little salt and pepper. Cook, stirring often, until they just begin to soften.
  3. Add the cream cheese and fajita seasoning.
  4. Cook on low heat, stirring often, until cheese is thoroughly melted.
  5. Stir in the chicken.
  6. Spread the mixture into an oiled casserole dish.
  7. Top with the shredded cheese.
  8. Bake in a preheated 350-degree F oven for about 20 minutes or until heated through and cheese has melted.
  9. Garnish with fresh chopped cilantro, if desired.

Nutrition Facts Per Serving

Calories: 533

Total Fat: 40.8g

Saturated Fat: 24.2g

Cholesterol: 157mg

Sodium: 528mg

Total Carbohydrate: 8.9g

Dietary Fiber: 1.3g

Total Sugars: 4.5g

Protein: 33.5g

Vitamin D: 0mcg

Calcium: 486mg

Iron: 2mg

Potassium: 383mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Love this fresh and colorful fajita casserole, Donna John . Great way to make some comfort food you can feel good about!

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