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chicken fajita casserole
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5 from 3 votes

Insanely Easy Chicken Fajita Casserole

One casserole dish is all it takes for this incredibly versatile chicken fajita casserole. Layer thinly sliced chicken breasts with bell peppers, onions, cheese, and some seasonings and lime and you have a meal that works just as well for dinner as it does for a wrap filling for lunch the next day. Keep it as is for a low carb dinner, pair with some broccoli rice for something more substantial, or go all out and add rice, sour cream and fresh avocado for an insanely delicious meal the whole family will love.
Prep Time10 mins
Cook Time25 mins
Course: Dinner
Cuisine: Mexican
Keyword: chicken fajita casserole, keto chicken casserole, low carb fajita casserole
Servings: 6 serves
Calories: 273kcal


  • Casserole dish


  • 1 1/2 lbs (about 750g) chicken breasts cut lengthwise to make them nice and thin (chicken tenders work well also)
  • 1 tbsp olive oil
  • 2 limes juiced
  • 4 garlic cloves minced
  • 2 tsp ground paprika
  • 1 tsp ground cumin
  • 3 colored bell peppers (red, green and yellow) seeded and cut into strips
  • 1 onion peeled, halved and each half cut into 4
  • 1 1/2 cups mozzarella grated
  • 1 jalapeno chopped (optional)
  • cilantro, jalapenos, sour cream to serve
  • salt and pepper to taste


  • Preheat oven to 435F (225C) and lightly grease a casserole dish
  • Combine the cumin and paprika in a small dish. Add salt and pepper if you like and stir to combine.
  • Place the sliced chicken breasts (see notes) into the casserole dish. Drizzle on the olive oil and lime juice, sprinkle on half the paprika mixture, and all of the garlic.
  • Top the chicken breasts with the bell peppers and onion. Sprinkle on the rest of the spice mixture, followed by the mozzarella cheese. At this point add some chopped jalapenos if you are adding them.
  • Pop into the oven and bake for roughly 25 mins, or until the chicken is cooked through (see notes).
  • Serve as is or in tortillas etc. For more serving options see the list in the post above.



If you do not cut the chicken thin enough it may take longer to cook. Check that the chicken is cooked through by using a meat thermometer to ensure the inside temperature is 165F (74C).
If you do not have a meat thermometer you can just cut down the middle of the chicken breast and make sure it is white and the juices are clear.


Calories: 273kcal | Carbohydrates: 10g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 312mg | Potassium: 645mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2451IU | Vitamin C: 89mg | Calcium: 170mg | Iron: 1mg