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Finished and Plated Chicken and Cauliflower Rice Fajita Casserole

Chicken and Cauliflower Rice Fajita Casserole

Full of flavor and slightly creamy this Chicken Fajita Casserole is sure to be a crowd pleaser. It also has the added benefit of keto friendly, gluten free, and safe for a number of other dietary restrictions. Try it for your next dinner party or weekly meal prep and you’ll be adding it to your regular rotation!
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Course: Main Course
Cuisine: American, Mexican
Keyword: Casserole, Cream Cheese
Prep Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
Servings: 10
Calories: 362kcal

Ingredients

  • 2 Bell Peppers Any color. Sliced.
  • 1 Red Onion Sliced
  • 3 pounds Chicken Thighs or breasts cut into bite size pieces
  • 6 tablespoons Fajita Seasoning Divided: 3 tablespoons with the chicken, 1 tablespoon with the onions, peppers, and tomatoes, 2 tablespoons with the cauliflower rice. See Notes for making your own fajita seasoning mix at home.
  • 3 - 4 tablespoons Avocado Oil or Olive Oil
  • 14 ounces Diced Tomatoes 1 (14 ounce can. Do not drain.)
  • 2 bags Cauliflower Rice 2 (12 ounce) bags
  • 8 ounces Cream Cheese 1 (8 ounce package)
  • 2 cups Cheddar Cheese Shredded. Divided: ½ in the mixture, ½ on top
  • Guacamole Optional for serving
  • Sour Cream Optional for serving
  • Pico de Gallo Optional for serving
  • Queso Fresco Optional for serving

Instructions

  • Slice bell peppers and red onions into strips. Set aside.
    2 Bell Peppers, 1 Red Onion
    Sliced red onions and bell peppers
  • Cut chicken into bite size pieces. Place in a zip top bag. Sprinkle in 3 tablespoons of the Fajita Seasoning mix and shake to coat.
    3 pounds Chicken, 6 tablespoons Fajita Seasoning
  • Heat oil in a large sauté pan or skillet over medium high heat. Cook chicken in batches to avoid crowding. About 2 - 3 minutes per side. Set aside.
    3 - 4 tablespoons Avocado Oil or Olive Oil, 3 pounds Chicken
    Cooked chicken pieces
  • In the same pan, sauté the pepper and onion strips until just beginning to soften. About 8 minutes. Add tomatoes with their juice and 1 tablespoon of the seasoning mix.
    2 Bell Peppers, 1 Red Onion, 14 ounces Diced Tomatoes, 6 tablespoons Fajita Seasoning
    Slices of red onion and bell pepper in sauté pan
  • Add in the cauliflower rice and 2 tablespoons of the Fajita Seasoning mix and cook, stirring until fully incorporated. If the cauliflower rice is frozen, cover and cook for about 20 minutes, stirring occasionally to enable it to mix.
    2 bags Cauliflower Rice
  • Stir in the cream cheese until it is melted and incorporated into all of the other ingredients. Then stir in 1 cup of the shredded cheddar cheese until it is also melted and integrated into the mixture.
    8 ounces Cream Cheese, 2 cups Cheddar Cheese
    Incorporating the cream cheese into the cooked veggies
  • Add the chicken back into the pan. Stir to evenly distribute.
    3 pounds Chicken
    All ingredients in pan
  • Pour the whole thing into a well greased 9x13 inch casserole dish. Top with the remaining 1 cup of shredded cheddar. Bake at 350 degrees F for 30 minutes or until heated through and the cheese is melted. If you want crispy cheese on top, place it under the broiler for 2 - 3 minutes. NOTE: If you had the casserole prepped in advance and refrigerated, it will take a little longer to bake. Plan for 45 - 50 minutes to make sure it is fully heated.
    All ingredients in casserole dish topped with shredded cheddar
  • Serve warm and maybe offer some optional toppings of sour cream, Pico di Gallo, guacamole, queso fresco, or more cheddar. Enjoy!
    Guacamole, Sour Cream, Pico de Gallo, Queso Fresco
    Finished and Plated Chicken and Cauliflower Rice Fajita Casserole

Equipment

Notes

  • Fajita Seasoning Mix
    • You can make your own using the following ingredients. This recipe makes 9 tablespoons which is more than you need for this specific recipe. However, when I make this dish, I usually have some other side or appetizer that will use up the extra fajita seasoning.
      • 0.5 tablespoons Chipotle Powder
      • 3 tablespoons Cumin
      • 1.5 tablespoons Garlic Powder
      • 1 tablespoon Onion Powder
      • 1.5 tablespoons Paprika
      • 0.5 tablespoon Ground Black Pepper
      • 1 tablespoon Kosher Salt
    • If you do not want any left over, then reduce everything by ⅓, which would be as follows:
      • 1 teaspoon Chipotle Powder
      • 2 tablespoons Cumin
      • 1 tablespoon Garlic Powder
      • 2 teaspoons Onion Powder
      • 1 tablespoon Paprika
      • 1 teaspoon Ground Black Pepper
      • 2 teaspoons Kosher Salt
  • Staging the Work
    • You can prep this casserole a day in advance, put it in the 9 x 13” dish, cover it and store it in the fridge until you are ready to bake. In this case, either take it out of the fridge at least 30 minutes before putting it in the oven to let it warm up OR place the cold dish in the cold oven before you preheat it. However, in that case don’t start your cooking timer until the oven reaches 350 degrees F.
    • Remember, everything is already cooked, you’re just heating it up and letting everything melt together.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Chicken and Cauliflower Rice Fajita Casserole
Amount per Serving
Calories
362
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
115
mg
38
%
Sodium
 
1747
mg
76
%
Potassium
 
679
mg
19
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
31
g
62
%
Vitamin A
 
1476
IU
30
%
Vitamin C
 
36
mg
44
%
Calcium
 
213
mg
21
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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