Chicken is the meat of choice in this low-carb fajita casserole. It's filled with all your favorite fajita toppings and sides like peppers and beans.
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and diced
kosher salt, to taste
1/2 zucchini, diced
chili powder tbsp 2
2 cups shredded rotisserie chicken
1 can black or pinto beans, drained and rinsed
1 1/2 cups tomatillo salsa
shredded cheddar or jack cups 2
Preheat the oven to 350 degrees Fahrenheit.
Heat a large cast-iron skillet over medium heat and add in the olive oil.
When hot, add in the onion and garlic and sautee for 2 to 3 minutes.
Add in the peppers and the zucchini and sautee until tender, another 4 minutes. Season with salt and chili powder.
Stir in the chicken and beans and toss to coat.
Pour in the salsa and top with the cheese.
Place into the oven and bake for 15-18 minutes until golden brown and bubbly around the edges.
This inventive low-carb fajita casserole is so tasty you won't even notice the tortilla is missing. This dish comes together quickly making it the perfect choice for a weeknight dinner.