Creamy Chicken Fajita Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 chicken breasts
02 -
2 bell peppers, seeds removed, sliced into strips (1 red, 1 green recommended)
03 -
1/2 large onion, sliced into strips
04 -
1/4 cup canned diced tomatoes and green chilies (Rotel suggested)
05 -
2 tablespoons taco seasoning, divided
06 -
1 cup shredded cheese, divided (Cheddar and Monterrey Jack recommended)
07 -
8 ounces cream cheese, softened
08 -
1/4 cup heavy cream
# Instructions:
01 -
Heat oven to 350°F. Lightly season chicken breasts with salt and pepper. Bake for 20-25 minutes until fully cooked.
02 -
In a skillet, sauté bell peppers, onion, and diced tomatoes with green chilies until tender. Set aside in a bowl.
03 -
Let the chicken cool, then chop it into bite-sized pieces. Add to the bowl with the veggies. Sprinkle 1 tablespoon of taco seasoning over the mixture. Mix in half the cheese, all the cream cheese, and the heavy cream until well combined. Stir in the rest of the taco seasoning.
04 -
Put the mixture into a casserole dish. Top with the remaining cheese.
05 -
Bake at 350°F for 30-35 minutes until the cheese is bubbly and golden.
# Notes:
01 -
To ensure this dish is gluten-free, consider making your own taco seasoning by combining chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Store-bought options may contain gluten additives.