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
- 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.
- 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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