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Creamy Chicken Fajita Casserole
Creamy Chicken Fajita Casserole

Creamy Chicken Fajita Casserole
Introduction: Creamy Chicken Fajita Casserole is a delightful dish that merges the vibrant, spiced flavors of chicken fajitas with the comforting richness of a creamy casserole. Originating from the southwestern U.S., chicken fajitas are…
Creamy Chicken Fajita Casserole
Source
Ingredients:
1
Servings
  • 1
    lb
     boneless, skinless chicken breasts, cooked and shredded
  • 1
    tbsp
     olive oil
  • 1
    item
     red bell pepper, diced
  • 1
    item
     green bell pepper, diced
  • 1
    item
     medium onion, diced
  • 2
    clove
     garlic, minced
  • 240
    ml
     sour cream
  • 240
    ml
     cream cheese, softened
  • 120
    ml
     heavy cream
  • 240
    ml
     shredded cheddar cheese
  • 1
    tbsp
     chili powder
  • 1
    tsp
     ground cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     garlic powder
  • 1
    item
     salt and pepper to taste
Creamy Chicken Fajita Casserole
Instructions:
  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and onion. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.
  3. Prepare Creamy Sauce: In a large bowl, mix together the sour cream, cream cheese, and heavy cream until smooth. Stir in the chili powder, cumin, paprika, garlic powder, salt, and pepper.
  4. Combine Ingredients: Add the shredded chicken and sautéed vegetables to the creamy mixture. Stir until well combined.
  5. Assemble Casserole: Transfer the mixture to a greased casserole dish. Spread it evenly.
  6. Bake: Sprinkle shredded cheddar cheese on top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  7. Serve: Garnish with chopped cilantro if desired. Serve hot.
  • 1
    lb
     boneless, skinless chicken breasts, cooked and shredded
  • 1
    tbsp
     olive oil
  • 1
    item
     red bell pepper, diced
  • 1
    item
     green bell pepper, diced
  • 1
    item
     medium onion, diced
  • 2
    clove
     garlic, minced
  • 240
    ml
     sour cream
  • 240
    ml
     cream cheese, softened
  • 120
    ml
     heavy cream
  • 240
    ml
     shredded cheddar cheese
  • 1
    tbsp
     chili powder
  • 1
    tsp
     ground cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     garlic powder
  • 1
    item
     salt and pepper to taste
1
Servings
0

Preheat Oven: Preheat your oven to 375°F (190°C).

Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and onion. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

Prepare Creamy Sauce: In a large bowl, mix together the sour cream, cream cheese, and heavy cream until smooth. Stir in the chili powder, cumin, paprika, garlic powder, salt, and pepper.

Combine Ingredients: Add the shredded chicken and sautéed vegetables to the creamy mixture. Stir until well combined.

Assemble Casserole: Transfer the mixture to a greased casserole dish. Spread it evenly.

Bake: Sprinkle shredded cheddar cheese on top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden.

Serve: Garnish with chopped cilantro if desired. Serve hot.

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