Fajita Chicken Casserole

For the Casserole Base:

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 yellow onion, sliced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt & pepper, to taste
• 1 teaspoon lime juice (optional)

For the Creamy Sauce:

• 1 (8 oz) block cream cheese, softened
• ½ cup sour cream
• ½ cup heavy cream or milk
• 1 ½ cups shredded cheddar cheese
• ½ cup Monterey Jack or pepper jack cheese
• Optional: 1 (4 oz) can diced green chiles

Topping:

• ½ cup shredded cheese (cheddar or Mexican blend)
• Optional garnish: chopped cilantro, sliced jalapeños, green onions

 Instructions

Step 1: Preheat & Prep

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Chicken & Veggies

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken, season with half of the spices, and cook for 4–5 minutes until almost cooked through.
3. Add the sliced peppers and onion, along with remaining spices.
4. Continue cooking for 4–5 minutes until vegetables are tender and chicken is fully cooked.
5. Stir in lime juice, then remove from heat.