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}
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.