Keto Chicken Fajita Casserole

October 13, 2020Laura

I absolutely love casserole recipes! My baby is due in just a few short weeks and I am creating some easy new recipes that can easily be thrown together. I’m sure my husband will take over cooking for the first few weeks after she’s born and recipes like this are perfect for him to make. Plus there’s always leftovers for the next day, which is always nice. I have a feeling that casseroles, soups and chilis will become weekly staples for us. I have several yummy soup and chili recipes that you can check out here if you’re looking for some fall recipes.

For this fajita casserole, I made a simple seasoning blend to season the chicken and add into the casserole. All of the other ingredients are basic: cream cheese, sour cream, salsa, bell peppers, onion and shredded cheese. It turned out great and was so flavorful! We had it leftover for dinner the next evening and it re-heated perfectly.

I didn’t make any sides with this, but cauliflower rice would be perfect with it. I did serve it with all of the yummy toppings options though. Our favorites are salsa, sour cream and guacamole. You could also offer sliced avocado, olives, chopped tomatoes or jalapeno slices. If you give this fajita casserole a try, I hope you enjoy it!

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My E-Cookbook has over 40 keto friendly recipes, that each include a photo and full nutritional information. This Taco Night Cauliflower Rice is so tasty and would pair great with the fajita casserole. Categories include: Appetizers, Breakfast, Beef, Chicken, Pork, Sides, Soups & Sweets. For more information click here.

Print Recipe

Keto Chicken Fajita Casserole

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Serves: 8
  • Calories 301.5


  • 2 lbs boneless, skinless chicken breast, cut into cubes
  • 4 oz cream cheese, softened to room temperature
  • 3/4 cup sour cream
  • 1/2 cup salsa
  • 1 medium red bell pepper, sliced into thin strips
  • 1 medium green bell pepper, sliced into thin strips
  • 1/2 medium onion, sliced into thin strips
  • 1 & 1/4 cups shredded Mexican blend cheese

Seasoning Blend:

  • 1.5 tsp chili powder
  • 1.5 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • Pinch-1/8 tsp cayenne pepper


  • 1)

    Mix seasoning blend together in a small bowl. Preheat oven to 375 degrees F. Lightly spray a medium baking dish with nonstick cooking spray and set aside. 

  • 2)

    Spray a large skillet with nonstick cooking spray and heat over medium- high heat. Season chicken with half of seasoning mixture. Once pan is heated, saute chicken just until browned (about 3-4 minutes, chicken will finish cooking in oven). Transfer to bottom of baking dish.

  • 3)

    In a medium bowl, mix together softened cream cheese, sour cream, salsa and other half of seasoning blend (reserve a little seasoning to sprinkle on top of peppers). Stir until combined and spread on top of chicken using a rubber spatula. 

  • 4)

    Top with sliced peppers, onions, reserved seasoning and shredded cheese. Bake for 25 minutes, until chicken is completely cooked through and cheese is melted. To brown cheese, broil on high for 2-3 minutes. Allow to set for 5 minutes before serving. Serve with your favorite toppings or cauliflower rice.

Nutrition (Per Serving)

Net Carbs5.1g
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