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The Boat Shed Kitchen

Creamy Chicken Fajita Casserole

This Creamy Chicken Fajita Casserole combines shredded chicken, bell peppers, onions, and a rich cream cheese fajita sauce—all baked under a blanket of gooey Monterey Jack. It’s everything you love about fajitas, just in easy-bake, low-fuss form. Naturally low-carb, deeply satisfying, and ideal for meal prep too!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts cooked and shredded
  • 2 bell peppers seeded and sliced
  • 1 large onion sliced
  • 1 8 ounce package cream cheese, room temperature
  • 1 packet Fajita seasoning
  • 1 tablespoon Olive Oil
  • 8 oz Monterey Jack cheese shredded

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch casserole dish.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add cooked chicken, bell peppers, and onion.
  4. Sear for 1–2 minutes, then remove from skillet.
  5. In the same skillet, melt cream cheese with fajita seasoning until smooth.
  6. Return chicken and veggies to the pan, stirring to coat evenly.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-fajita-casserole/

Notes

  • Want extra spice? Add sliced jalapeños or a pinch of chili flakes to the filling.
  • Rotisserie chicken works perfectly here for a shortcut.
  • Monterey Jack melts beautifully, but feel free to sub with cheddar or pepper jack.