Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 packet fajita seasoning mix (or 1 tbsp homemade fajita seasoning)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 medium onion, sliced
1 cup cooked rice (optional, for a heartier dish)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
Salt and pepper, to taste
Chopped fresh cilantro, for garnish
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and half of the fajita seasoning mix, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add a little more olive oil if needed, and cook the bell peppers and onion with the remaining fajita seasoning. Sauté until they are tender-crisp, about 5 minutes.
Assemble the Casserole:
In the greased baking dish, layer the cooked rice (if using) at the bottom. Add the cooked chicken on top, followed by the sautéed peppers and onions. Spread the sour cream over the mixture.
Add Cheese:
Sprinkle the cheddar and Monterey Jack cheeses evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden.
Serve:
Remove from the oven, sprinkle with chopped cilantro, and serve warm.
