Chicken Fajita Casserole
Chicken Fajita Casserole has all the fajita fixings - chicken, chilis, bell pepper, and onion. It is seasoned and baked with cheese and cream.
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Servings: 6
Calories: 425kcal
Ingredients
- 2 Tablespoons Olive Oil
- 2 large Poblano Chiles seeded and thinly sliced
- 2 Red Bell Peppers seeded and thinly sliced
- 1 small Yellow Onion thinly sliced
- 1 Tablespoon Minced Garlic
- 1 (1 ounce envelope) Fajita Seasoning Mix
- ½ teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- 1 teaspoon Salt
- 3 cups Shredded Cooked Chicken (rotisserie works great)
- 1 8-ounce block Cream Cheese room temperature, cubed
- ½ cup Sour Cream
- 3 cups Mexican Blend Cheese shredded
- ¼ cup Cilantro chopped
Toppings
- Sour Cream, sliced avocado, salsa, lime wedges
- Serve with tortillas optional
Instructions
- Preheat the oven to 375°F and spray a 9x13 inch pan with cooking spray.
- Heat the oil in a large skillet over medium high heat. Add the poblanos, bell peppers, and onion and cook for 5 to 7 minutes until peppers begin to get a little charred. Add the garlic and cook for another minute.
- Add the fajita seasoning, paprika, chili powder, and salt; cook for another minute. Stir in the chicken, then remove from the heat.
- Stir together the cream cheese, sour cream and 1 cup of the cheese. Pour over the chicken and stir until combined.
- Transfer the chicken to the pan and sprinkle with remaining cheese.
- Place the pan in the oven and bake for about 25 minutes, until the cheese is melted. Turn the broiler on to 500°F and broil for about 3 to 4 minutes, until the cheese begins to brown.
- Remove from the oven and cool for 5 minutes. Sprinkle with cilantro and serve with your choice of toppings.
Notes
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 425kcal