Cheesy Chicken Fajita Casserole

Servings: 6
Calories: ~650 per serving
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 2 cups cooked shredded chicken

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 small onion, sliced

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp paprika

• Salt and black pepper, to taste

• 8 oz (225 g) cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1 cup cooked rice (optional for extra heartiness)

• 1/2 cup shredded cheese for topping

• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven:
   Set oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Cook the veggies:
   In a skillet, heat olive oil over medium heat. Add sliced peppers and onions, season with chili powder, cumin, paprika, salt, and pepper. Sauté 5–6 minutes until tender.

3. Make the creamy filling:
   In a large bowl, mix cream cheese, sour cream, shredded cheddar, and Monterey Jack until smooth. Stir in cooked chicken, sautéed veggies, and rice if using.

4. Assemble the casserole:
   Spread mixture into the prepared baking dish. Top with remaining shredded cheese.

5. Bake:
   Bake uncovered for 20–25 minutes until hot, bubbly, and cheese is melted.

6. Serve:
   Garnish with chopped cilantro and serve warm. Perfect with tortillas or a side salad.