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1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Sauté Vegetables:
In a skillet over medium heat, heat the olive oil. Add the sliced bell pepper and onion. Sauté for about 5 minutes, or until the vegetables are tender and slightly caramelized. Remove from heat.
3. Mix the Filling:
In a large bowl, combine the shredded chicken, cooked rice, fajita seasoning mix, sour cream, salsa, sautéed vegetables, and half of the cheddar and Monterey Jack cheese. Mix until fully incorporated.
4. Assemble the Casserole:
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheese over the top.
5. Bake:
Place in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove from oven and let it rest for a few minutes. Garnish with chopped cilantro, a dollop of sour cream, or a squeeze of fresh lime juice for an extra flavor kick.
Serving Ideas:
Serve it with tortilla chips, warm flour tortillas, or a side of Mexican street corn.
Add a simple green salad or a scoop of guacamole to round out the meal.
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