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Low Carb Chicken Fajita Casserole

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Low Carb Chicken Fajita Casserole

Here is another great low-carb recipe for you low carb lovers. The low-carbness depends on how many sugars your salsa has. Try to find a low-carb salsa.

I changed the recipe to include 5x the original amount to make enough for a typical casserole dish.

Ingredients:

  •     5 T oil (crisco is my preference)
  •     5 lb chicken breast, cut in strips (fat trimmed off)
  •     10 t fajita or taco seasoning mix (about a packet and a half, see photos)
  •     salt, pepper, garlic powder to taste
  •     2.5 cups onions, thinly sliced
  •     5+ good sized red & green peppers cut into strips (or other colors)
  •     2.5 cups salsa
  •     40 oz jack cheese, shredded (I use about a bag and half)

Directions:

Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken is done (about 40 to 45 minutes), remove from pan. Add onions and peppers and cook about 6 to 10 minutes until crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for about 5 to 6 minutes until cheese bubbly and melted.

Tips:

I will cook the chicken and spice in the oil and it's  natural juices until almost all has evaporated, which typically takes about 40 minutes. I then cook the onions and peppers in the remaining (very little juices left) to get them crisp-tender.

Photos:

 

Above: Onions, Peppers, and Fajita Seasoning. Right: Cooked chicken in casserole dishes (doubled the recipe).

 

Above: Cooked onions and peppers. Right: Pre-Salsa and peppers added to chicken.

 

Above: Jack Cheese added on top of salsa. Right: Final dish after broiler.

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