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Fajita Chicken Casserole Bake

Kitchen Equipment You’ll Need

Cutting board and knife

Mixing bowls

Measuring cups and spoons

9×13-inch baking dish

Aluminum foil

Oven

Tips for Success

Slice your peppers and onions evenly for uniform cooking. Use pre-cooked or rotisserie chicken to save time. Don’t overbake, or the chicken may dry out. Add the cheese during the last 10 minutes of baking for a perfectly gooey top. Let it rest for 5–10 minutes before serving to set.

Ingredients

3 cups cooked, shredded or cubed chicken

2 tablespoons olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 medium onion, sliced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup sour cream or Greek yogurt

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Directions

Preheat your oven to 375°F. In a large bowl, combine sliced bell peppers, onion, olive oil, and all the spices. Mix until vegetables are well coated. In the baking dish, layer the cooked chicken, seasoned vegetables, and sour cream. Stir gently to mix everything together. Top evenly with both cheeses. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly. Let sit for 5 minutes before serving.

Additional Tips or Variations

Add black beans or corn for more texture and color. Use spicy pepper jack for an extra kick. Substitute sour cream with cream cheese for a richer dish. Garnish with fresh cilantro, avocado, or a squeeze of lime. Serve over rice, cauliflower rice, or in tortillas for fajita wraps.

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