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  • Writer's pictureJenn Clayton

Chicken Fajita Casserole

Combines the flavors of chicken fajitas in a delicious protein packed casserole!

Cream cheese makes this casserole delicious and it's loaded with flavor and protein!

Full recipe in video below
  • 1 pound chicken breast sliced or ground chicken

  • 1 green bell pepper sliced

  • 1 red bell pepper sliced

  • 1 yellow onion sliced

  • 2 tablespoons fajita seasoning

  • 8 ounces 1/3 less fat cream cheese at room temperature

  • 2 cups light shredded cheddar cheese divided

  • 15 oz. can black beans drained and rinsed

  • Cilantro roughly chopped, for garnishing (optional)

  • Preheat the oven to 350°F.

  • Heat a large skillet over a medium-high heat.  Add the sliced chicken and cook, stirring, until cooked through.  You can make sure the chicken is fully cooked by using a meat thermometer and making sure the internal recipe is 165°. Remove the chicken from the skillet and set aside.

  • Drizzle a little extra olive oil in the skillet if necessary, then add the sliced peppers and onion.  Cook, stirring, until just softened.  Add the fajita seasoning and cook, stirring, for 1 minute or until fragrant.  Remove from heat.

  • Add the softened cream cheese and 1 cup of the shredded cheddar cheese to a large mixing bowl.  Mix until well combined.  Add the cooked chicken, cooked pepper mixture and black beans, and mix until well combined.

  • Transfer the mixture to a 9 x 13 inch baking dish.  Sprinkle the remaining cup of shredded cheese over the top.

  • Bake for 30 minutes.  Sprinkle the chopped cilantro on top (if desired) just before serving.

8 Servings:

257 calories

11g fat

11g carbs

24g protein

Recipe inspiration from

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