All the lovely Mexican Chicken Fajita flavors in an easy casserole supper dish. Starting with a rotisserie chicken, it makes the work even lighter. I fry the chicken briefly to make it more flavorful.
Casseroles are comfort food and so easy to mix them up this way and that to come up with new flavors and new casserole dishes for those days you don’t want to fuss too much in the kitchen.
Add a simple salad or one veggie such as delicious “Best Simple Green Beans” with this particular casserole and you’re done!
Ingredients
2 tbsp olive oil (30 mL)
4 cups diced, cooked chicken (1 L)
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Ingredients
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
Directions
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