Fajitas are one of my very favorite mexican dishes to order when we go out to our local taqueria. But they aren’t exactly keto friendly with the tortillas and all. So I started working on an idea of how to get the flavors without needing a tortilla but also without just eating a plate of chicken and bell peppers. Chicken Fajita Casserole is just that – combining it with my favorite recipe for homemade red enchilada sauce was a win!
This enchilada sauce is so simple to make but so yummy! It actually comes right out of my cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest. You can use it for all sorts of dishes. My kids even just like to have it to dip cheese quesadillas into it. If you don’t have time to make the enchilada sauce on your own, you could certainly use your favorite canned sauce. But really the sauce only takes about 5 minutes to come together and is totally worth extra effort. I also taste that “tinny” taste from enchilada sauce in a can, so I figured out how to make it on my own and never turned back.
So the idea of this casserole is to be keto-friendly. It doesn’t have any flour products in it. But if you just need those carbs – you could cook up a tortilla and use it in the more traditional tear, fill and eat method.
Now Let’s Get Cookin’!
Chicken Fajita Casserole
- 1½ lb Chicken Breast, boneless, skinless cut into 1-inch cubes
- 1 Red Bell Pepper in slices
- 1 Green Bell Pepper in slices
- 1 Jalapeno seeded and diced
- 4 Garlic Cloves minced
- ½ Red Onion in slices
- 2 cup Cheddar Cheese shredded
- 1 tsp Parsley
For the Sauce
- 2 tbsp Avocado Oil
- 2 6 oz can Tomato Paste
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 qt Chicken Broth
- Prepare all of the ingredients. Preheat oven to 400deg.
- In a sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer.
- In a large bowl, combine peppers, chicken, onion and garlic. Add to a 13×9 baking dish. Pour sauce over top. Top with cheese and parsley. Place in oven and bake for 30 minutes.
- Let cool 5 minutes before serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: