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Keto Chicken Fajita Casserole

We love fajitas at our house, and this is an easy way to enjoy all the flavors without the carbs. I like to serve this with crisp shredded romaine on top. It is also fabulous with my almond flour tortillas if you happen to have them on hand
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Casserole
Servings: 8
Calories: 386.39kcal
Author: Wendy Polisi



  • ¼ cup avocado oil
  • 2 tablespoons lime juice
  • 3 tablespoon keto taco seasoning or fajita seasoning, divided
  • ½ teaspoon sea salt
  • 1 ½ pounds boneless skinless chicken cut into strips
  • 2 bell pepper seeded and sliced
  • 1 large onion sliced
  • 8 ounces cream cheese softened and cubed
  • 8 ounces shredded cheddar


  • Combine the avocado oil, lime juice, 2 tablespoons of taco seasoning, and salt in a small bowl. Place the chicken in a shallow dish or zip-top bag and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours.
  • Preheat the oven to 350 degrees. Spray a 9 x 9 baking dish with cooking spray.
  • Heat a large skillet to medium-high heat. Add chicken and cook for 4 to 6 minutes, stirring halfway through until browned. Transfer to a bowl.
  • Add the vegetables, and cook until they are crisp-tender, about 5 minutes. (You can add additional oil if the pan is too dry.)
  • Add the chicken back to the skillet and reduce heat to medium-low. Add cream cheese and remaining 1 tablespoon of taco seasoning. Stir until melted.
  • Transfer to the prepared baking dish. Top with cheese and bake for 30 minutes.


Calories: 386.39kcal | Carbohydrates: 5.61g | Protein: 27.26g | Fat: 28.22g | Saturated Fat: 12.73g | Cholesterol: 115.38mg | Sodium: 613.72mg | Potassium: 464.43mg | Fiber: 1.09g | Sugar: 3.19g | Vitamin A: 1739.05IU | Vitamin C: 41.72mg | Calcium: 241.68mg | Iron: 0.86mg