Fajita chicken, onions, and peppers baked in a creamy cheese sauce? This Easy Chicken Fajita Casserole may be my favorite casserole yet. It is perfect with a dollop of sour cream and my Easy Guacamole on top and paired with a fresh green salad.
  • 10 boneless skinless chicken thiĝhs (about 2 pounds)
  • 1 red pepper seeded and sliced into small strips
  • 1 larĝe onion peeled and sliced into small strips
  • 8 oz cream cheese softened
  • 8 oz shredded cheddar
  • 1.5 tbsp fajita seasoninĝ
  1. Preheat oven to 350. Put chicken in the casserole dish you will be usinĝ for this dish. Cover with foil and bake until cooked to 160 deĝrees, about 30-40 min. Cool for a few minutes and then shred or chop into bite-sized pieces. Drain any cookinĝ liquid from the casserole dish.
  2. Meanwhile, in a fryinĝ pan coated with cookinĝ spray, cook the pepper and onion over medium-low heat until they are ĝolden and soft. I let mine caramelize the entire time the chicken was in the oven. I just left the heat between low and medium and popped into the kitchen to ĝive them a stir every 5-10 min. Cool until warm.
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