Creeach Fam Recipes
Chicken Fajita Casserole
6 servings
portions1 hour 10 minutes
temps totalIngrédients
Cooking spray
2 tablespoons olive oil
2 large red bell peppers, seeded and sliced (4 cups)
1 large poblano chile, seeded and sliced (1 ½ cups)
1 small red onion, thinly sliced (1 ½ cups)
1 (5-oz.) can diced green chiles, undrained
1 (1-oz.) envelope fajita seasoning mix
2 teaspoons garlic powder
1 ½ teaspoons kosher salt, divided
2 ½ cups shredded cooked chicken breasts or leftover fajita meat
8 ounces sour cream
2 1/2 cups Mexican blend shredded cheese
2 tablespoons chopped fresh cilantro
Optional toppings: crumbled tortilla chips, sour cream, chopped avocado, salsa, lime wedges
Instructions
Preheat oven to 350°F with rack 6 to 8 inches from heat source. Coat a 7- x 11-inch baking dish with cooking spray; set aside. Heat oil in a large skillet over medium-high. Add bell peppers, poblano, and onion; cook, stirring occasionally, until softened and starting to char in spots, about 5 minutes. Add green chiles with juices, fajita seasoning, garlic, and ½ teaspoon of the salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; stir in chicken. Set aside.
Stir together cream cheese, 1 cup each of the white Cheddar and smoked Cheddar, and remaining 1 teaspoon salt in a large bowl until thoroughly combined. Add chicken mixture, and stir together until combined.
Transfer mixture to prepared baking dish; sprinkle evenly with remaining ½ cup each white Cheddar and smoked Cheddar. Bake in preheated oven until mixture is bubbling and cheese has completely melted, about 25 minutes. Increase oven temperature to broil; broil until cheese starts to brown, 4 to 5 minutes. Remove from oven; let cool about 10 minutes. Sprinkle evenly with cilantro. Serve immediately with desired toppings.
6 servings
portions1 hour 10 minutes
temps total