Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing the chicken
- 6 pieces boneless skinless chicken thighs or breasts (cut into bite-sized pieces) 4 to 6 ounces each
- 4 pieces bell peppers (sliced) Vary the colors for a prettier dish
- 1 small onion (sliced) For added flavor
- 1 package fajita seasoning mix Taco seasoning may also be used
- 1 cup sour cream For creaminess
- 4 ounces cream cheese (softened) Ensure it is well-softened for a smooth mixture
- 2 cups cheddar cheese (grated) For topping
Optional Toppings
- to taste avocado For serving
- to taste guacamole For serving
- to taste sour cream For serving
- to taste salsa For serving
Method
Preparation
- Preheat your oven to 350 degrees F.
- In a skillet over medium heat, add the olive oil and sauté the chicken until it is fully cooked. Remove the chicken from the skillet and set it aside.
- Add the sliced onions and peppers to the same skillet. Sauté them until they reach your desired tenderness.
- Return the chicken to the pan and stir in the fajita seasoning, sour cream, and cream cheese. Mix everything well to combine.
- Sprinkle the cheddar cheese over the top and bake in the oven for about 10 to 15 minutes, or until the cheese is melted and bubbly.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 3g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This casserole can also be frozen for up to 2 months; just remember to thaw it in the fridge before reheating. Use different colored bell peppers for a vibrant dish and feel free to add other favorite vegetables like zucchini or mushrooms. Adjust the seasoning to your taste for a spicier or milder dish. You can make it vegetarian by skipping the chicken and adding more vegetables, or use shrimp or beef as alternatives.
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