Fajita Chicken Casserole

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers, any color, thinly sliced
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded cheddar cheese
• 1/4 cup of chopped fresh cilantro

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook until the vegetables are tender, about 5 minutes. Return the cooked chicken to the skillet.
4. In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. Sprinkle the spice mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly with the spices.
5. Transfer the chicken and vegetable mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the chopped cilantro over the top before serving.

Nutrition Facts