2 tbsp olive oil (30 mL)
4 cups diced, cooked chicken (1 L)
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 small onion, chopped
Creamy Fajita Sauce:
8 oz cream cheese (250 g)
1 cup chicken stock (250 mL)
1/2 cup whipping cream (125 mL)
2 tsp crushed garlic (10 mL)
11/2 tsp oregano (7 mL)
11/2 tsp cumin (7 mL)
1/2 tsp chili powder (2 mL)
1/2 tsp paprika (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
2 cups grated Mexican Blend cheese, OR (500 mL)
half and half Cheddar and Monterey Jack cheeses
Preheat the oven to 350°F (180°C).
In large skillet in 1 tbsp (15 mL) olive oil and over medium heat, stir-fry chicken until browned. Set aside.
Creamy Fajita Sauce: In large skillet, place cream cheese (broken up into chunks), chicken stock, whipping cream, garlic, oregano, cumin, chili powder, paprika, salt and black pepper. Whisk until smooth and bubbly.
In large skillet in remaining olive oil, cook green, yellow and red bell peppers and onion until turning soft. Stir in chicken and place in 2-qt (2 L) casserole dish. Combine with Creamy Fajita Sauce and sprinkle with Mexican Blend cheese over the top.
Bake 35 minutes or until casserole is bubbly and cheese has browned around the edges of the casserole dish.
From: low carb news