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Chicken Fajita Casserole

Chicken Fajita Casserole

Yummy bell peppers and onions with chicken smothered in homemade enchilada sauce and cheese!
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Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American, Mexican
Servings 6


  • 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 13x9 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.
Keyword casseroles, cheese, Chicken, Chicken Dishes, enchilada sauce, fajita, keto
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