Go Back
+ servings
Chicken fajita casserole on a plate

Low-Carb Chicken Fajita Casserole

This low-carb chicken fajita casserole is made with chicken strips, peppers, onions, cheese and flavorful fajitas seasoning. It comes together quickly and makes a very satisfying and delicious low-carb dinner.
No ratings yet
Course: Main Course
Cuisine: American
Keyword: Cheese, Chicken, Peppers
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4 Servings
Calories: 335kcal
Author: Laura


  • 1 teaspoon salt
  • 2 teaspoon chili powder
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 12 ounces chicken breast sliced (350 grams)
  • 3 tablespoons mayonnaise
  • 1 1/2 cups shredded cheese Mexican blend, Monterrey Jack, or cheddar
  • 3 bell peppers red, green, yellow, thinly sliced
  • 1/2 onion thinly sliced


  • Preheat oven to 375 F (190C). Lightly grease a 9×13 baking dish.
  • Combine the spices in a small bowl and mix well.
  • Spread the chicken strips in the bottom of the baking dish. Sprinkle on half the seasoning. Spread on the mayonnaise. Top with half of the shredded cheese.
  • Spread the peppers and onion evenly over the top. Sprinkle with remaining seasoning and cheese.
  • Cover with tin foil and bake for 20 minutes. Remove the tin foil and bake an additional 3-5 minutes, until the cheese is nice and bubbly.


The chicken needs to register 165 degrees F to be safe to eat. Use a meat thermometer to make sure it’s reached that level before consuming.


Calories: 335kcal | Carbohydrates: 9g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1323mg | Potassium: 596mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3418IU | Vitamin C: 116mg | Calcium: 239mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.