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Keto Chicken Fajita Casserole Recipe, easy Keto Chicken Fajita Casserole Recipe, homemade Keto Chicken Fajita Casserole Recipe, best Keto Chicken Fajita Casserole Recipe, how to make Keto Chicken Fajita Casserole Recipe
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Keto Chicken Fajita Casserole Recipe

This Keto Chicken Fajita Casserole Recipe is a flavorful, low-carb dinner that the whole family will love. Packed with tender chicken, colorful bell peppers, and melted cheese, it’s a satisfying meal that fits perfectly into your keto lifestyle.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp olive oil
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1.5 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 medium avocado, sliced (for garnish)

Instructions

  • Prep the Chicken and Vegetables: Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken breasts and cook for 5-6 minutes until no longer pink. Remove the chicken from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion. Cook for 4-5 minutes until the vegetables are softened. Add the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Stir well and cook for an additional 1 minute.
  • Combine Ingredients: In a large bowl, combine the cooked chicken, sautéed vegetables, drained diced tomatoes, 1 cup of shredded cheddar cheese, and sour cream. Mix well until everything is evenly coated.
  • Assemble the Casserole: Transfer the mixture to a 9x13-inch baking dish. Spread it out evenly and top with the remaining 1/2 cup of shredded cheddar cheese.
  • Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  • Garnish and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro and sliced avocado before serving.

Notes

Pro Tips: Use pre-cut bell peppers to save time. For extra flavor, add a dash of smoked paprika or cumin. Make sure to drain the diced tomatoes well to avoid a watery casserole. Let the casserole rest for 5 minutes after baking for easier serving.Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. Freeze for up to 3 months.Variations: Swap chicken for ground turkey or beef for a different twist. Add sliced jalapeños for a spicy kick. Use dairy-free cheese to make this recipe lactose-free.