Keto Creamy Chicken Fajita Casserole
Dinner is served in this one-dish casserole meal! A creamy chicken casserole is seasoned with south-of-the-border spices to make the fajita flavor. The thick base is finished off with a mix of melted pepper jack cheese. However, you could easily substitute this cheese with cheddar, monterey jack, or a Mexican cheese blend. Make sure the cheese you select is 100% real cheese to ensure proper melting (this is mainly just a concern to be aware of in the U.S.). This Keto casserole also includes a crunchy layer of crispy bell peppers and thin-sliced avocado, just like you’d enjoy in a more traditional fajita meal! It will be best to serve this casserole by weight for the most accurate nutrition. Enjoy as part of your meal prepping for the week or serve to your family of 4. Read on for additional casserole topping suggestions and other recipes to serve the casserole with.
How to Make It
Step 1
Pat boneless, skinless chicken thighs dry with paper towels. Then, season with the salt, pepper, cumin, onion powder, garlic powder, paprika, and cayenne. Heat the olive oil in a large skillet or pan over high heat. Once the oil is hot, place the chicken in season-side down. Place a lid on the pan and let the spices blacken on the chicken for just 2-3 minutes. Reduce the heat to a medium-low and flip the chicken thighs over. Return the lid to the pan once more and cook for an additional 5 minutes. The chicken should be cooked through and juice released in the pan.
Step 2
Transfer the chicken to a cutting board to cool slightly. Leave the excess juice in the pan. Over low heat, whisk the cream cheese into the pan. Whisk until the cream cheese is a smooth, creamy mixture without lumps. Then, whisk the heavy cream into the pan, ensuring the mixture is lump-free again before moving on to the next ingredient. Finally, whisk the chicken broth in. Once you have a smooth, consistent sauce, slice the chicken into shreds or thin strips. Fold the chicken and first amount of cheese into the pan. Let the pan gently bubble on a low heat until you have a thick and creamy chicken casserole base.
Step 3
Remove the chicken casserole base from the heat to cool slightly. Then, pour it all into the base of a 9X13 glass baking dish. Prepare the bell pepper by slicing into thin slices. Toss the pepper slices into a hot pan on the stove. Cook the peppers over high heat until they are tender with crispy, brown edges. At your discretion, you can add olive oil to the pan for softer peppers. If you’d prefer to have a brighter pepper flavor, you can leave them raw for the next step. Once the peppers are done cooking, prepare a medium-sized avocado. Remove the skin and pit, then slice the avocado into very thin slices. You may wish to choose a greener avocado for easier handling.
Step 4
Preheat the oven to 350 degrees. Use your fingers to gently arrange a layer of overlapping avocado slices over the top of the chicken casserole. If the avocado is becoming too soft and messy, set the slices in your refrigerator to chill for 5 minutes. Cold avocado is easier to handle than warm avocado! Use a fork or pair of tongs to arrange the bell pepper slices over the top of the avocado in your casserole dish. Once your top layer is assembled, sprinkle the final amount of cheese across the top. Wrap aluminum foil over the casserole dish and cook in your oven for 15 minutes. The casserole is now ready to serve. However, you can create an additional step by cooking the casserole uncovered under your broiler to turn the cheese golden brown for a crispier top layer. Check the introduction of this recipe for optional garnishes and serving suggestions.
Ingredients
- Boneless Skinless Thighs Chicken Uncooked
22 oz
- Salt
¼ teaspoon
- Black Pepper
¼ teaspoon
- Cumin, Ground
¾ teaspoon
- Onion Powder
½ teaspoon
- Garlic Powder
¼ teaspoon
- Paprika
1 teaspoon
- Cayenne
¼ teaspoon
- Olive Oil
1 tablespoon
- Cream Cheese
3 tablespoon
- Heavy Cream
4 tablespoon
- Chicken Broth
¼ cup
- Pepper Jack Cheese
2 tablespoon, shredded
- Yellow Bell Peppers, Raw
4-½ ounce
- Avocado
7-½ ounce
- Pepper Jack Cheese
2 tablespoon, shredded