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This casserole packs all the classic chicken fajita tastes but skips the tortilla. It’s a cozy low-carb dish that’s easy to whip up and brings together cheesy, creamy, and spicy flavors just right. If you’re craving fajitas but want something warm and comforting, this is a great pick.
What You Need
- Boneless chicken breast: lean protein, fresh and cut evenly so it cooks well
- Bell peppers: they’ll sweeten things up and brighten the dish, mixing red and green looks nice
- Large onion: adds savory layers, pick ones without soft spots
- Canned diced tomatoes with green chilies: gives a gentle spice and moisture; Rotel’s a reliable pick
- Taco seasoning: brings that classic fajita spice; use your favorite mix to make it yours
- Shredded cheese: cheddar and Monterey jack blend gives a creamy, melty combo with a bit of sharpness
- Cream cheese: soft and rich, helps the casserole get all creamy—make sure it’s room temp for easy mixing
- Heavy cream: adds richness and helps hold everything together; fresh is best
How to Make It
- Bake the chicken:
- Preheat oven to 350°F. Season chicken with some salt and pepper. Bake for about 20 to 25 minutes until there’s no pink left inside. This follows a gentle heat to keep it juicy.
- Cook the veggies:
- While the chicken’s baking, heat a pan with some oil over medium. Toss in sliced peppers, onion, and the canned tomatoes with chilies. Cook until soft and a bit caramelized, then move it all to a big bowl.
- Dice the chicken:
- Once the chicken’s cool enough to handle, cut it into bite-size pieces. Add those chunks to the bowl with veggies.
- Mix in flavors and cream:
- Sprinkle half the taco seasoning over the chicken-veggie mix. Add half the shredded cheese, all the softened cream cheese, and the heavy cream. Stir it up well so it’s creamy and saucy.
- Layer on the rest:
- Beat in the remaining taco seasoning. Give everything another good mix to spread the spices evenly.
- Assemble and bake:
- Spread the whole mix into your casserole dish. Top with the rest of the shredded cheese. Bake uncovered at 350°F for 30 to 35 minutes until it’s bubbly and golden on top.
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My favorite part has to be the bell peppers—they add just the right sweet crunch that plays off the creamy filling so well. One night, my youngest said it reminded them of eating fajitas at a restaurant. That made me grin because this simple home-cooked dish brought everyone smiling and satisfied around the table.
Keeping It Fresh
Put leftovers in a sealed container and keep in the fridge for up to three days. Warm them gently on the stove, oven, or microwave to keep everything melty and tender. If you want to save it longer, freeze individual portions wrapped tight and thaw overnight before reheating.
Switch It Up
You can swap chicken breasts for boneless skinless thighs if you prefer juicier meat. Use any medium-sharp cheese you like, such as Colby or a mild pepper jack if you want a little extra kick. If you don’t have canned diced tomatoes with chilies handy, regular diced tomatoes plus a pinch of chili powder or cayenne works fine too.
How to Serve It
Pair this with a simple green salad to cut through the richness or serve alongside guacamole and salsa for fresh zesty flavors. A squeeze of lime and some chopped cilantro on top really lift this dish.
Where It Comes From
This combines familiar Tex-Mex flavors into a snug casserole form, perfect for home cooks who want fajita vibes without the work of tortillas. It’s a nice example of how Mexican-inspired dishes can be tweaked for low-carb without losing boldness.
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Common Recipe Questions
- → What chicken should I use for this?
Go for boneless, skinless chicken breasts. They bake up juicy and don’t take over the other tastes.
- → Can I swap out the cheeses here?
Definitely! Cheddar and Monterey Jack work great, but you can mix in mozzarella or pepper jack if you want to mix things up.
- → How do I get the veggies ready for this?
Slice up the bell peppers and onions into strips and cook them till soft. This makes them sweeter and balances the spices well.
- → Is this okay for a low carb meal?
Yes, skipping tortillas and using cream cheese plus heavy cream keeps the carbs down but adds a nice creamy feel.
- → What oven temp and time should I aim for?
Pop it in the oven at 350 degrees Fahrenheit and bake it for about 30 to 35 minutes until it’s bubbly and the top is golden brown.