Fajita chicken, onions, and peppers baked in a creamy cheese sauce? This Chicken Fajita Casserole may be my favorite casserole yet. It is perfect with a dollop of sour cream and avocado on top and paired with a fresh green salad.
I love Mexican food. It is generally my birthday dinner request. My favorite Mexican restaurant is Jose Tejas in Woodbridge, NJ. There is always a line out the door so you know the food is good. And the margaritas are even better.
But it can be difficult to get out to restaurants with our five kids and difficult to find a babysitter to get out without them. And I admit I crave fajitas more than once a year. Since most of my kids love Mexican food too we add it into the dinner rotation at least a few times a month.
Most of the time we just do tacos and taco salad but this chicken fajita bake is a welcome step up from a typical Taco Tuesday. Once you try my gluten free keto fajita chicken casserole I guarantee you will want to make it again and again. This easy chicken casserole recipe is also low carb, grain-free, sugar-free, and Trim Healthy Mama friendly.
It's quick enough that even if you need dinner tonight and it's 5pm you can make it!
Ingredients
Chicken Thighs - I prefer using boneless chicken thighs in this recipe but chicken breasts work too.
Onions - Any variety of onions are fine.
Peppers - Sweet bell peppers are the best choice for fajitas.
Cream Cheese - Adding cream cheese makes a delicious creamy sauce. It's definitely not traditional but it is SO good. Trust me on this.
Fajita Seasoning - It is so easy to make your own! Click to learn to make my homemade fajita seasoning: Keto Fajita Seasoning. It uses cumin, paprika, garlic powder, onion powder, chili powder, etc.
Shredded Cheese - Shredded cheddar cheese, Monterey Jack, or a Mexican blend are all good choices. For a spicier version try adding Pepper Jack cheese.
That's it! Just 6 ingredients to a delicious dinner!
How to Make a Chicken Fajita Casserole
This does have a few steps but most of the time it is hands-off. With just 6 ingredients you can make a fabulous casserole the whole family will love.
You will only be actively cooking, chopping, and mixing for about 20 minutes.
Step One: Pop the chicken into the oven to bake in the baking dish or casserole dish you will use for the casserole.
Step Two: While the chicken is baking saute the veggies.
Expert Tip: Cooking the vegetables in a skillet helps give this casserole a true fajita flavor. Adding raw vegetables and baking does not yield the same result. If you'd like to make this entirely on the oven you can roast the onions and peppers on a baking sheet instead of pan-frying them.
Step Three: Shred the chicken. Then combine the hot shredded chicken with the veggies, cream cheese, and seasonings in a large bowl.
Expert Tip: Boneless skinless chicken thighs shred easily but if you choose to use boneless skinless chicken breasts instead it may be easier to just chop them.
Step Four: Put the fajita chicken mixture in the casserole dish, top with cheese, and bake until bubbly and golden. Serve this chicken fajita bake with a salad or your favorite fajita toppings!
Variations
Dairy-Free - Cutting bake on dairy and still want fajitas? Try these Baked Chicken Fajitas instead.
Spicy - Sautee some jalapeno peppers along with the peppers and onions. For milder heat remove the seeds from the jalapenos. Canned green chilies work too.
Chipotle - Add some smokiness with chipotle puree. Simply blend up a can of chipotles in adobo and add a bit to taste to the cooked chicken mix before its added to the casserole pan.
Cast Iron Skillet - Cook the chicken in the pan, remove, cook the peppers and onions, add all of those to a large bowl, add the other ingredients, and mix. Put back into the skillet and bake until hot and bubbly.
Seasoning - To change it up try my Chicken Taco Seasoning instead of fajita seasoning.
Common Questions
What is Fajita Seasoning?
A blend of spices commonly used for fajitas. I make both my own Homemade Taco Seasoning and Keto Fajita Seasoning. They are quick, easy, and CHEAP!
Can I use chicken breasts?
Yes! Just bake the onions and peppers for 10 minutes before adding strips of raw chicken breasts or they can dry out.
What to serve with Chicken Fajita Casserole?
We serve this with taco fixings like sour cream, keto salsa, keto guacamole, some chopped cilantro, and a green salad on the side. If you have low carb tortillas you love you can scoop this into those. You can also serve it like a fajita salad right on a bed of lettuce. Cauliflower rice is a good choice for a taco bowl base on a low carb keto diet.
Sometimes I make rice and black beans and put them on the side for my kids to make fajita bowls. Growing children need a lot of healthy carbs. And having those on the side helps fill out the meal and stick to our grocery budget. My children will also scoop this into regular flour tortilla sometimes.
A couple of other favorites from Joy Filled Eats are Fajita Stuffed Chicken and healthy Chicken Fajita Nachos. Or make some Baked Chicken Fajitas which are shown on lettuce wraps in the photo above.
When I can't get out to a Mexican restaurant for an authentic fajita this easy Chicken Fajita bake fills my craving and I guarantee it will satisfy yours.
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Chicken Fajita Casserole
Ingredients
- 10 boneless skinless chicken thighs (about 2 pounds)
- 1 red pepper seeded and sliced into small strips
- 1 large onion peeled and sliced into small strips
- 8 oz cream cheese softened
- 8 oz shredded cheddar
- 1.5 tablespoon fajita seasoning
- salt & pepper (optional)
Instructions
- Preheat oven to 350. Put the chicken in the casserole dish you will be using for this dish. Cover with foil and bake until cooked to 160 degrees, about 30-35 min. Cool for a few minutes and then shred or chop into bite-sized pieces. Drain any cooking liquid from the casserole dish.
- Meanwhile, in a frying pan coated with cooking spray, cook the pepper and onion over medium-low heat until they are golden and soft. I let mine caramelize the entire time the chicken was in the oven. I just left the heat between low and medium and popped into the kitchen to give them a stir every 5-10 min. Cool until warm.
- In a large bowl mix the cream cheese, half of the shredded cheddar, and the fajita seasoning. Add the chopped chicken and cooked onion and pepper. Put back into the same casserole dish you cooked the chicken in. Sprinkle on the remaining cheese.
- Bake at 350 for 25-30 min until hot and bubbly.
Video
Notes
Nutrition
Originally Published April 14, 2016. Revised and Republished February 28, 2023.
Jenni Ferreira says
Could not get the spice How do I make it
Taryn says
There is a link within the post. It's under Fajita Seasoning.
Nicole says
Any idea what serving size is?
Taryn says
1/8th of the casserole. You can just cut it into 8 pieces.
Donna Petree says
I have not tried this recipe yet, but it looks delicious! I just found your site and since I'm doing low carb, it is perfect. Hope to make some of your other recipes too. Thank you so much for easy to read and follow recipes.
Amanda says
do u put foil on second round when everything in.
Taryn says
I don't. I like the cheese on top to brown.
Tina says
Wow! It just came out of the oven and I had to sample it. I just tasted a small bite, family coming for supper, so it wouldn't look very nice if I'd gouged a big hole in it before time to eat! Pretty tasty if you ask me. In order for the rest of the fam to eat it, I'll have to use breasts, so I may add chicken broth to keep it from drying out too much.
This is on the dinner rotation now. Thanks for posting this recipe! Yum!
Marsha G says
I love this recipe. It is delicious. It does freeze nicely even with the cheese on the top.
B says
What can you sub for cream cheese?
Taryn says
Ricotta cheese or sour cream.
CG says
So bake the chicken with no seasoning? And then shred and add seasoning? I am not a great cook, obviously, and may be a dumb question, but thought I'd ask. I am using chicken breasts and don't want them to be dry.
Taryn says
I'll season the chicken breasts with a little salt and pepper and bake them covered. Just make sure to check them frequently with a meat thermometer. Take them out when they reach 158 degrees and let them rest to reach 160. They will not be dry if you use this method. They get dry when the temp goes above 160-165.
Michele says
Soooo good!!! I really just came back to make sure I’d pinned it!! And notes for myself: rotisserie chicken, add 1/2 can chicken broth, 1/2 cup HWC, 2 packs fajita seasoning, cast iron grill peppers and onion with olive oil and 1/2 pack seasoning. Top with sour cream and pico. #CompanyWorthy!!!!!!
Sandra Wood says
What is HWC?
Taryn says
Heavy Whipping Cream
Joyce Shires says
what is HWC?
Taryn says
Heavy whipping cream
Cecelia says
Did you use HWC & chicken broth in place of cream cheese or in addition?
Sharon says
What size casserole dish are you using?
Taryn says
Three quart. I normally use a standard 9 x 13 size pyrex.
Kristen says
Can you use chicken breasts instead of thighs?
Taryn says
Yes
Linda White says
Yes just had this with chicken breasts tonight. we prefer breast over thighs as the thighs were greasier meat. I add a whole envelope of fajita seasoning mix as we like it spicier!
Linda White says
I did and it is even better! Added more seasoning mix too. Thighs were too greasy for us with two people with high cholesteral.
Rene Fountain says
Has anyone tried heating this recipe in a crock pot?
Lisa says
Yes, I put everything in but the cream cheese on low for 4-6 hours. I added cream cheese during the last hour then cheddar the last 30 minutes!
Cindy says
Does this freeze well.
Taryn says
I've never frozen this casserole. My others freeze well. Lmk if you try to freeze this one how it turns out.
Carla says
I froze it recently, i left off the cheese on top but it froze very well!
Jim says
I’ve been meaning to tap out a quick reply since April, but life has been busy!!!
This recipe has become a family favorite!!! It can be tough pleasing 2 adults and 2 girls (ages 10 & 15).
My initial question was about the chicken. That first batch, I went with 1 2 lb. package. It was just easier then breaking up the other package. Everyone ate it and complimented it. I thought the chicken was a little sparse. After playing with it few times, I generally look for a chicken thigh package that is 2½-3 lbs. I pretty much ignore the count, but it’s usually 7-8. We must grow chickens bigger in Texas 😉
I also throw in a 10 oz package of riced cauliflower or broccoli (freezer section) microwaved to package directions, and drained. I like to sneak extra veggies where my daughters won’t notice, and you can’t even taste it 😉
Thanks!
Jim
Taryn says
You can definitely use more chicken. I made a double batch the other day for us and for friends and I ended up putting about the 2 pounds in our casserole and closer to 3.5 in theirs.
Mary Frances says
Sounds delicious. Since the chicken and veggies are cooked earlier, why would it need so long in the second bake time? Shouldn't 15 to 20 minutes be enough?
Taryn says
It might be. You just want everything to get hot. In my recipe testing that was closer to 30 minutes.
Jim says
Going to make this, this weekend. Looks wonderful!
Just wanted to verify proportions -- I have 2 packages of boneless chicken thighs in freezer. Counting through package, it looks like there is 11 (5 in 1, 6 in other). Both packages are each 2 lbs. You list 10 thighs, about 2 lbs.
Do I only need 1 package?
Thanks!
Great blog!
Taryn says
Hi Jim, starting with frozen thighs I'd probably begin with 2.5-3 pounds. They release a lot of liquid when cooking. If it seems like too much chicken after they cook you could save some for another use.
Erica says
This was the bomb,my hubby loves it, I used vegan cream cheese, and Colby cheese, and mini sweet peppers, and some extra seasonings to the chicken for the first bake, turned out delicious.
Mercedes says
This was delicious! I used chicken breast and cooked in the Instant Pot first with fajita seasoning for easy shredding. I also use 2 red peppers and one green. Was a big hit with the hubby too! Will be adding this to our meal rotation!
Kathleen says
Just made this for dinner tonight. Was a big hit! I used chicken breasts instead of thighs (like them better) and it worked great.
Thanks so much!!! 🙂
Christina says
If I were to omit the cream cheese, would this be dry? If so what could I use besides that?
Taryn says
You would need to add another liquid. Cottage cheese, salsa, sour cream could all work.