Fajita Chicken Casserole

1 cup cooked rice
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream
1/2 cup salsa
2 tablespoons olive oil
How to Make
Prepare the Vegetables
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the sliced bell pepper and onion. Sauté until tender, about 5 minutes.
Mix the Casserole
In a large bowl, combine the shredded chicken, cooked rice, fajita seasoning, sour cream, salsa, and the sautéed vegetables. Stir in half of the shredded cheddar and Monterey Jack cheeses. Mix well.
Assemble the Casserole
Transfer the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheese.
Bake and Serve
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serve hot, optionally garnished with chopped cilantro or a dollop of sour cream. This casserole pairs wonderfully with tortilla chips or a fresh salad.
Serving and Storage Tips