Go Back
Chicken Fajita Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Yield: 4 servings (6 points per serving for blue and purple, 8 points for green)

Click here to view your WW Personal Points and track it on your app.

  • 1 lb. boneless, skinless chicken breast, cooked and shredded
  • 1 green bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow onion, sliced into thin strips
  • 4 oz. reduced fat cream cheese, room temperature
  • 10 oz. diced tomatoes with green chilies (do not drain liquid)
  • 1 1/2 tablespoons fajita seasoning
  • 1/4 teaspoon salt
  • 1/2 cup part skim mozzarella cheese, shredded
  • 1/2 cup reduced fat Mexican cheese, shredded
  1. Preheat oven to 350 degrees F.

  2. Spray a large skillet with cooking spray and add the green peppers, red peppers and onion. Cook over medium heat for 5 minutes.

  3. In a large bowl mix together the cream cheese, diced tomatoes, salt and fajita seasoning.

  4. In a small bowl mix together the mozzarella cheese and Mexican cheese.

  5. Add the chicken, peppers, onions and half of the shredded cheese to the cream cheese mixture. Stir together.

  6. Spray a 2 quart casserole dish with cooking spray and add the chicken mixture. Top with the remaining shredded cheese.

  7. Bake 25 minutes or until it is heated through and the cheese is melted.