Creamy Chicken Fajita
Bake made with tender chicken, bell peppers, salsa, fajita seasoning, and melted cheese. An easy 30-minute baked dinner that’s low carb, family friendly, and perfect for busy weeknights.
Servings: 6
Equipment
- 9x13 Casserole dish
- Non-stick cooking spray
- Mixing bowl
- spoon
- Rubber or offset spatula
Ingredients
- 2 pounds thin-sliced boneless skinless chicken breasts (about 4-5)
- 1 (8-ounce) block cream cheese, softened
- ½ cup chunky salsa
- 1 (1-ounce) packet fajita seasoning
- 1 Tablespoon minced roasted garlic
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced into strips
- 2 cups Mexican blend shredded cheese
- Cilantro for garnish (optional)
- Sliced limes for serving (optional)
Instructions
- Prepare your dish. Preheat your oven to 375°F and spray a 9x13 casserole dish with non-stick cooking spray.
- Add the chicken. Arrange the chicken in a single layer in the bottom of the casserole dish and set aside.
- Make the creamy sauce. In a medium bowl, combine the cream cheese, salsa, fajita seasoning, and garlic. Make sure your cream cheese is softened to make mixing easy!
- Add the sauce and bell peppers. Spread the mixture evenly over the chicken and top with the sliced bell peppers.
- Bake. Bake uncovered for 20 minutes or until the internal temperature of the chicken is 165°F.
- Melt the cheese. Remove from the oven and sprinkle with cheese before placing the entire dish back in the oven for an additional 5 minutes to allow the cheese to melt.
- Garnish and serve. Garnish with chopped cilantro and serve warm with sliced limes.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: Freeze fully cooled casserole for up to 2 months. Thaw overnight in the refrigerator before re-heating. Reheating: Warm in the oven at 350°F or microwave individual portions until heated through. This is a fantastic make-ahead meal for busy weeks.