Craving a flavorful Mexican food? Try our Keto Chicken Fajita Casserole—packed with tender chicken, sautéed veggies, zesty seasoning, and melted cheese. It's a family favorite for weeknight meals. Check out this Mexican goodness and make this delicious keto-friendly dish.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥘 Ingredients for this keto chicken fajita casserole recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Chicken Fajita Casserole: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto chicken fajita casserole
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage instructions
- Reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing this delicious casserole is a walk in the park, and it takes just 40 minutes. First, sear the chicken, add colorful veggies, top it up with cheese, and bake it to perfection. And the result? A Mexican-inspired casserole dish with a keto twist.
Chef's note
Have a blast making this customizable keto recipe! Mix smoked paprika, cumin, and cayenne for a zesty taco seasoning. Get creative with toppings like avocado, sour cream, cilantro, or crushed pork rinds for added taste and texture. Enjoy the fun and flavor!
🥘 Ingredients for this keto chicken fajita casserole recipe
For the Fajita
For the toppings
Ingredient substitutions
For the casserole
Toppings
Additional ingredients
Cooking tools required
To make this chicken fajita casserole recipe, you will need the following tools:
Tools substitute options
How to make Keto Chicken Fajita Casserole: step-by-step guide


Cooking methods
Preparation steps
- Gather and measure all the required ingredients needed for the recipe.
- If you use frozen chicken strips, thaw them first and then cut them into strips.
- Thinly slice the onion, green bell pepper, red bell pepper, and jalapeno for garnish. Set them aside.
- Grate or shred the Mexican blend cheese if needed. Set it aside.
- Prepare the guacamole, pico de gallo, sour cream, and minced cilantro, and keep them refrigerated until serving time.
Cooking instructions
- Preheat oven to 450°F (230°C).
- Heat the butter in a large cast iron skillet. Add the chicken to the pan and brown for 3-4 minutes per side. Add in the peppers and onions along with the taco seasoning. Cook for 4-5 minutes until starting to soften.
- Stir in the tomatoes, top with cheese, and transfer to the oven. Bake for 10-15 minutes until the top is bubbly.
- Top with desired toppings and serve.
Chef's pro tip
Don't crowd the skillet! It's a common mistake. Give your chicken and veggies some space to brown and cook evenly. If needed, cook them in batches. That way, they'll develop a delicious golden crust and won't turn soggy. Let each ingredient shine by searing it individually, and enjoy a more flavorful dish!
What to serve with keto chicken fajita casserole

How to make it healthier
To make this chicken fajita casserole healthier, you can:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Reheating instructions
Recipe wrap-up and conclusion
Get ready for a flavor-filled fiesta with our Keto Chicken Fajita Casserole! Tender chicken, vibrant veggies, and zesty spices create a crowd-pleasing dish for your entire family.
So, what are you waiting for? Don your apron, gather ingredients, and let the sizzling, savory aromas fill your kitchen! Get ready to indulge in a mouthwatering fiesta of flavors. Don't forget to share the joy with your amigos and amigas by inviting them over to experience this keto delight. Go ahead and whip up this dish, and let the fiesta begin!
Frequently asked questions
📖 Recipe

Keto Chicken Fajita Casserole
Ingredients
- 3 tablespoons unsalted butter
- 1 lb chicken breast strips
- 1 medium onion thinly sliced
- ½ green bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- 1 jalapeno thinly sliced
- 1 tablespoon taco seasoning
- 14.5 oz or 1 can fire roasted tomatoes, drained
- 2 cups Mexican blend cheese
Toppings:
- ¼ cup guacamole
- ¼ cup pico de gallo
- ¼ cup sour cream
- 1 Jalapeño thinly sliced
- 1 tablespoon minced cilantro
Instructions
- Preheat oven to 450°F (230°C).
- Heat the butter in a large cast iron skillet. Add the chicken to the pan and brown 3-4 minutes per side. Add in the peppers and onions along with the taco seasoning. Cook for 4-5 minutes until starting to soften.
- Stir in the tomatoes, top with cheese and transfer to the oven. Bake for 10-15 minutes until the top is bubbly.
- Top with desired toppings and serve.
Gerrie says
Looks fabulous! Partner does not eat chicken....what steak would I choose to make this with beef please? So glad I found you!
Alex Lester says
I would use thinly sliced sirloin or flank steak!
Cathy Barker says
This looks amazing! Does the nutritional information include the toppings?
Cast Iron Keto says
Yes, it does include the toppings!