This low carb chicken fajita casserole is easy, healthy and kid-friendly, making it the perfect weeknight meal! Made with cream cheese, Greek yogurt, shredded chicken, fajita seasoning, and gooey cheese, this creamy fajita bake is extra flavourful and can be served up in so many different ways. A great option for the whole family! {Gluten-free, low-carb & keto-friendly}
Low-Carb Chicken Fajita Casserole Recipe – So Easy!
Deciding what to make for dinner can be super daunting at times. That’s why I love recipes like this low carb chicken fajita casserole for an easy weeknight dinner! I can feel good about serving it to the family because of the healthy and simple ingredients, and the creamy flavour is always a hit with the entire family.
The ingredients for this casserole are easy to pick up or keep on hand when we need to whip together dinner ASAP. Plus, it can all be prepped and baked up in around 30 minutes!
For the shredded chicken, you can use a rotisserie chicken, cooked shredded chicken breasts or leftover whole-cooked chicken for an easy breezy meal. You’ll definitely want to keep this chicken fajita bake on your regular menu rotation!
For more traditional fajitas, be sure to also check out these Mexican Chicken Fajitas or Freezer Chicken Fajitas!
Why We Love This Chicken Fajita Bake with Cream Cheese
- Well-balanced meal: This easy chicken fajita casserole provides filling protein and nutrient-rich vegetables all in one creamy casserole. You can eat it as is or balance it out with additional sides.
- Provides leftovers: This recipe makes a lot of servings which reheat well for lunches or dinner the next day. Plus, you can serve it up in a number of different ways so it doesn’t get boring!
- Easy: Casseroles are one of the easiest meals to make. Mix together the ingredients, bake and supper is ready.
Ingredient Notes
- Chicken: Use 3 cups of shredded chicken. You can whip up your own shredded chicken using one of the methods below or use a store-bought cooked rotisserie chicken.
- Olive oil: Adds some healthy fat for sauteing the vegetables to bring out extra depth of flavour.
- Vegetables: Red bell pepper, green bell pepper, and onion are used for the veggies. You can sub in different coloured bell peppers as well.
- Salsa: I used a mild salsa to keep the fajita casserole kid-friendly. Feel free to use a medium or spicy salsa if desired.
- Cream Cheese: A little bit of cream cheese adds to the creamy texture and flavour. You can use light or full-fat.
- Greek Yogurt: Adds to the creaminess while incorporating an extra dose of protein. I used 0% plain Greek yogurt, but you can use whatever fat percentage you have on hand.
- Cheddar Cheese: Gooey cheese is melted on top to provide some delicious cheesy flavour. I used medium cheddar, but old cheddar can be used for a sharper flavour.
- Fajita Seasoning: Use store-bought or homemade fajita seasoning. Taco seasoning will also work in a pinch.
How to Make Shredded Chicken
Making shredded chicken for this low carb chicken fajita casserole is easy and can be done a few different ways. Check out the methods below and choose your preferred option!
Use a rotisserie chicken: The easiest way to shred chicken is to purchase a pre-made rotisserie chicken from the grocery store or make one yourself and just remove the chicken from the bone.
Slow cooker: In a slow cooker, cook chicken breasts or boneless skinless chicken thighs on high for 2-4 hours or on low for 4-6 hours for nice tender and juicy chicken. Shred using two forks or a hand mixer.
Instant pot: To the bowl of your pressure cooker, add boneless skinless chicken breasts and chicken stock. Arrange the chicken breasts in an even layer. Cover and set the pressure cooker lid valve to “sealing”. Pressure cook on high for 10 minutes, followed by a 5-minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release any remaining pressure. Remove the lid and use two forks to shred the chicken.
Boil chicken breasts: In a large pot of boiling water, place chicken breasts and allow to simmer for about 20 minutes or until an internal temperature of 165 degrees F is reached. Shred the chicken with two forks or a hand mixer.
Canned chicken: For a super easy and cost-effective option use canned chicken packed in water. Just break it up with a fork and mix it with the other ingredients.
Tip: To quickly shred the chicken use a hand mixer on low speed and shred the chicken in a large bowl. This little hack saves so much time and creates perfectly shredded chicken every time.
How to Make Chicken Fajitas Casserole – Step-by-Step Instructions
- First, preheat the oven to 350 degrees F and grease a 9×13 inch pan. Set the shredded chicken in a large bowl until ready to use.
- Next, in a medium skillet heat the olive oil over medium-high heat. Cook the strips of peppers and onions until soft, about 5-6 minutes, stirring often. Remove the peppers and onion from the heat and add to the shredded chicken.
- In a medium size bowl mix together the cream cheese, Greek yogurt, salsa, half of the shredded cheese and fajita seasoning mix.
- Stir the cream cheese mixture into the chicken mixture, until everything is well mixed. Place the mixture into the prepared casserole dish and sprinkle with the remaining cheese.
- Bake the chicken fajita casserole for 25-30 minutes until the cheese is melted and the casserole is bubbly. Remove from oven, and garnish with cilantro. Serve warm with desired sides.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- For easier mixing, allow cream cheese to sit at room temperature for about 20 minutes or so before preparing the recipe to allow it to soften.
- For super easy meal prep, use leftover shredded chicken or rotisserie chicken for this fajita chicken casserole.
- You can adjust the level of spiciness in this recipe depending on the type of salsa you use. I used a mild salsa to keep it kid-friendly, but you can use a medium or spicy one as well.
Recipe FAQs
Yes, first cool the entire dish and freeze it. Or freeze it in individual portions for a quick meal. To reheat bake in the oven at 350 degrees F just until warmed or until a temperature of 165 degrees F is reached.
This fajita bake can be made ahead of time. Prepare the dish up to the point of baking, cover and refrigerate until ready to bake.
Yes, this fajita casserole is low carb and a keto-friendly recipe. One serving contains 14 grams of fat, 25 grams of protein, and only 7 grams of net carbs.
Storage Guidelines
Refrigerator: Cover the casserole tightly with plastic wrap or place any leftover servings into an airtight container. Store it in the fridge for up to 4 days.
Freezer: Cool casserole completely, cover tightly with cling film, then two layers of tin foil. The casserole is good for up to 3 months in the freezer.
To reheat: Cover with foil and reheat at 350 F for about 20-30 minutes or until warmed through.
Optional Toppings
The beauty of this healthy chicken fajita casserole is that you can serve it up by itself or spruce it up even more with additional toppings.
Feel free to experiment with any of the following:
- Dollop of sour cream or Greek yogurt
- Diced avocado
- Fresh cilantro
- Sliced jalapeno peppers
- Sliced green onion
- Crush corn chips
- Chipotle Guacamole Recipe
- Avocado Creme
- Squeeze of lime juice
- Drizzle of hot sauce
What to Serve with Chicken Fajita Casserole
My favourite thing about this dish is that you can serve it up in so many ways.
Try it paired with:
- Salad (try this Tossed Green Salad or Cilantro Lime Slaw)
- Cauliflower rice
- Brown rice
- Flour tortillas
- Corn tortillas
- Low carb tortillas
- Tortilla chips
- Black beans (or try this Mixed Bean Salad)
- Refried beans
Recipe Variations
- Swap out the shredded chicken: Use diced chicken or chicken strips instead of shredded chicken or try steak instead.
- Make it spicy: Add in diced jalapenos, green chiles or use a spicy salsa.
- Switch up the seasoning: Use store-bought or homemade taco seasoning instead of fajita seasoning.
More Easy Chicken Recipes
- Chicken Zucchini Casserole
- Chicken Burrito Casserole
- Healthy Sheet Pan Chicken Fajitas
- Healthy Buffalo Chicken Dip
- Buffalo Chicken Meal Prep
- Healthy Chicken Enchiladas
Did you make this recipe? Scroll down to leave a star rating and review!
Low Carb Chicken Fajita Casserole
Ingredients
- 3 cups shredded chicken
- 1 tablespoon olive oil
- 1 medium red bell pepper sliced into thin strips
- 1 medium green bell pepper sliced into thin strips
- 1 small yellow onion thinly sliced
- 1 cup salsa
- 4 ounces cream cheese at room temperature
- 1/2 cup plain Greek yogurt
- 2/3 cup shredded cheddar cheese
- 1 1/2 tablespoons homemade or store-bought fajita seasoning
- Finely chopped fresh cilantro to garnish
Instructions
- Preheat oven to 350˚F. Grease a 9×13 baking dish with cooking spray and set aside. Place shredded chicken in a large bowl.
- Heat olive oil in a skillet set over medium-high heat. Add strips of peppers and onions to the hot oil; and cook for 5-6 minutes, or until softened, stirring frequently.
- Remove from heat and add to the chicken. Set aside.
- In a medium bowl, combine cream cheese, Greek yogurt, salsa, half of the shredded cheese and fajita seasoning mix. Mix until thoroughly combined.
- Add cream cheese mixture to the chicken and peppers. Mix until everything is well combined.
- Transfer chicken mixture to prepared baking dish and sprinkle evenly with remaining shredded cheddar cheese.
- Bake for 25 to 30 minutes, or until cheese is melted and casserole is hot and bubbly. Remove from oven and garnish with chopped cilantro. Serve warm.
Notes
- For easier mixing, allow cream cheese to sit at room temperature for about 20 minutes or so before preparing the recipe to allow it to soften.
- For super easy meal prep, use leftover shredded chicken or rotisserie chicken for this fajita chicken casserole.
- You can adjust the level of spiciness in this recipe depending on the type of salsa you use. I used a mild salsa to keep it kid-friendly, but you can use a medium or spicy one as well.
Good meal and a little different way since I didn’t want to shred the Chicken. I had some fajita marinated chicken I wanted to use. So I instead cut the chicken into thin stripes and cut them crosswise a few times, to make them bite size, put them in a big plastic bag and added my own spices and shook them up until all the chicken was coated. Then a little hot oil in the large pan over med high heat for 5 minutes stirring occasionally. A good spicy Mexican meal with a salad or beans.
Love how you adapted the recipe to make it work for you! Thanks so much for returning to leave some feedback!
This reminds me of King Ranch Chicken which is not so healthy. It isn’t exactly like it but has a similar flavor profile to me. It was a nice surprise to have a dish that reminded me of my childhood but is much healthier.
Oh and really quick to pull together which was a bonus.
I’m so happy you were able to find a healthier version of one of your childhood favourites. I love when that happens! I’m glad you found the recipe easy to prepare as well…that was the goal ;) Thanks so much for the feedback!