CREAMY CHICKEN FAJITA CASSEROLE – LOW CARB, KETO FRIENDLY, THM
CREAMY CHICKEN FAJITA CASSEROLE – LOW CARB, KETO FRIENDLY, THM
INGREDIENTS
3 chicken breasts
2 sweet peppers, with seeds removed and cut into strips (I used 1 red and 1 green)
1 half large stripe onion
1/4 cup canned diced tomatoes and green chili peppers (I used Rotel)
2 tablespoons seasoning tacos, divided
1 cup grated cheese, divided (feel free to use different cheeses. I used cheddar and jack of Monterrey)
8 oz cream cheese, softened
1/4 cup thick cream
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Season the chicken breast lightly with salt and pepper, and then bake for 20-25 minutes (until it ceases to be pink in the center).
- While the chicken is baking, fry sweet pepper, onion, diced tomatoes and green chilli in a greased frying pan. Cook the vegetables until they are soft, and then put them in a large bowl.
- Remove the chicken from the oven and let it cool. Then chop the chicken into bite-sized pieces and add it to the same bowl as the pepper and onion.
- Season the chicken and vegetables evenly with 1 tablespoon of taco seasoning.
- Add 1/2 chopped cheese, whole cream cheese, and heavy cream to a bowl of chicken and pepper. Mix everything until mixed. Then add the remaining taco seasoning and mix again until blended.
- Place the mixture in a casserole dish and lay the remaining grated cheese on top. Bake in the oven at 350 degrees 30 - 35 minutes.
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