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Fajita chicken casserole is one of those dishes that brings together the best of both worlds: the smoky, charred flavors of grilled fajitas and the comforting warmth of a casserole. It’s perfect for those busy weeknights when you want something hearty yet healthy. Growing up in the Midwest, casseroles were a staple in our household, but as I started to focus more on low-carb meals, I wanted to find a way to enjoy those familiar flavors without the extra carbs. This dish is not only delicious but also a breeze to prepare, making it a go-to for anyone juggling a hectic schedule.
This low-carb fajita chicken casserole pairs wonderfully with a simple side salad or some steamed broccoli for a complete meal. If you’re not strictly low-carb, you might enjoy it with a small serving of cauliflower rice or a few tortilla chips for some added crunch. A dollop of sour cream or a sprinkle of fresh cilantro on top can also elevate the flavors.
Low Carb Fajita Chicken Casserole
Servings: 4
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Ingredients
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Directions
