Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, sliced into thin strips
- 3 large bell peppers (red, yellow, and green), sliced into strips
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 packet (1 oz) fajita seasoning (or homemade blend of chili powder, cumin, garlic powder, and paprika)
- 4 oz cream cheese, softened and cubed
- 2 cups shredded Mexican blend cheese or sharp cheddar
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional toppings: Sour cream, sliced avocado, salsa, and lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Grease a large 9×13-inch baking dish with non-stick spray or a little olive oil. Slice your chicken breasts into uniform strips to ensure even cooking. Slice the bell peppers and onions into thin ribbons. Place the chicken and vegetables into the prepared baking dish.
- Drizzle the olive oil over the chicken and vegetable mixture. Sprinkle the fajita seasoning evenly across the top. Use your hands or large spoons to toss everything together until the chicken and veggies are thoroughly coated. Distribute the cubes of softened cream cheese throughout the mixture. Place the dish in the oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Remove the dish from the oven and stir it gently to incorporate the melted cream cheese, creating a creamy sauce. Level the mixture out and sprinkle the shredded Mexican blend cheese generously over the top. Return the casserole to the oven for another 5 to 7 minutes, or until the cheese is melted and bubbling. Let it rest for 5 minutes before garnishing with fresh cilantro. Serve hot with your favorite toppings like avocado or sour cream.
- Cook Time: 45 minutes