Fajita Chicken Casserole

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, sauté the diced peppers and onion until softened.
3. Add the shredded chicken, fajita seasoning, and Rotel. Stir and heat through.
4. In a large bowl, combine the cooked rice with the chicken mixture and sour cream.
5. Fold in half of the cheddar and Monterey Jack cheese.
6. Spread the mixture evenly into a greased baking dish.
7. Top with the remaining cheese.
8. Bake for 20–25 minutes, or until melted and bubbly.
9. Garnish with chopped cilantro and serve hot.

Variations

• Use cooked steak or shrimp instead of chicken.
• Add black beans or corn for extra heartiness.
• Mix in sautéed mushrooms or spinach for additional veggies.
• Use pepper jack cheese for a spicier finish.

Tips

• Add a squeeze of fresh lime before serving to brighten the flavors.
• Top with sliced jalapeños for extra heat and fajita authenticity.
• If the casserole seems dry, stir in a splash of chicken broth before baking.
• Make it ahead and refrigerate — simply bake when ready to serve.