Creamy Chicken Fajita Casserole Recipe Is a Tasty Tex-Mex Dinner (6 Ingredients, 35 Minutes) by Donna John

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 high-protein Mexican casserole recipe 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.

Cooking Notes: I'm going to try this skillet casserole recipe using slices of skirt steak or flank steak next time. If you don't have fajita seasoning, try this recipe using a dry taco seasoning.

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.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 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

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. (You could use rotisserie chicken.)
   
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. (For color, I used one green bell pepper and one red bell pepper.)
   
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. (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.)
   
7. Top with the shredded cheese. (Cheddar cheese or a Mexican blend could be substituted for the Monterey Jack 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.
   

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