Description
Enjoy a creamy chicken fajita casserole that’s quick, low‑carb, and perfect for busy weeknight dinners. Packed with cheese, peppers, and Mexican spices, this comforting bake serves six.
Ingredients
Scale
- 1 pound chicken breast
- diced
- 1 bell pepper
- sliced
- 1 onion
- sliced
- 8 ounces cream cheese
- softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado
- sour cream
- cilantro
Instructions
- Preheat your oven to 350°F (175°C) while you finish preparing the ingredients.,
- Heat a tablespoon of oil in a large skillet over medium‑high heat, add the diced chicken, season with salt and pepper, and sauté until no longer pink, about 5‑6 minutes; set aside.,
- In the same skillet, add a little more oil if needed, then sauté the sliced bell pepper and onion until softened and lightly caramelized, roughly 4‑5 minutes.,
- Return the chicken to the skillet, reduce heat to low, and stir in the softened cream cheese, chili powder, cumin, and additional salt and pepper; mix until a smooth, thick sauce forms.,
- Transfer the chicken‑vegetable‑cream cheese mixture to a 9‑x‑13 inch baking dish and evenly sprinkle shredded cheese over the top.,
- Bake in the preheated oven for 20‑25 minutes, or until the cheese is melted, bubbly, and lightly golden.,
- Let the casserole rest for 5 minutes, then garnish with avocado, sour cream, and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6 servings
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