Chicken Fajita Casserole #KetoFriendly

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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!

Chicken Fajita Casserole

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.

Chicken Fajita Casserole

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’!

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Chicken Fajita Casserole

Yummy bell peppers and onions with chicken smothered in homemade enchilada sauce and cheese!
Course Main Course
Cuisine American, Mexican
Keyword casseroles, cheese, Chicken, Chicken Dishes, enchilada sauce, fajita, keto
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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