Tried making a creamy chicken fajita bake tonight. Forgot to take a picture of it straight out of the oven. Oh well. It tastes pretty good. - chicken breasts, skinless, boneless, cut into cubes - 2 bell peppers, red, green, yellow, seeded and cut into strips - 1 medium onion, minced - 8oz (225g) cream cheese, softened - 1/3 cup tomato sauce of your choice (marinara sauce, canned crushed tomatoes…) - 1/4 cup chicken stock(or 1/4 cup water plays a teaspoon of instant chicken bouillon) - 1 packet of Fajita seasoning (or make you own fajita mix, see the notes) - 1/2 teaspoon saltand black pepper - 1 tablespoon vegetable oil - 1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…) - Fresh chopped cilantro, or parsley, for garnish Directions 1. To make the creamy fajita chicken casserole recipe: Preheat your oven to 400°F (200°C) and lightly oil a baking dish. 2. In a bowl beat cream cheese with tomato sauce, chicken stock, half the fajita mix, salt, and pepper. 3. Arrange chicken bites into the prepared baking dish with the remaining of the fajita seasoning mix and toss to coat well. Spread the spicy cream cheese mixture on top and mix well to combine. Then cover the chicken bites with the bell peppers and onion, then sprinkle shredded cheese on top. 4. Bake the fajita chicken casserole for 15 – 25 minutes (depending on your oven); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Fajita seasoning: - 1 teaspoon cumin powder - 1 1/2 teaspoon chili powder - 1 teaspoon garlic powder, or minced garlic - 2 teaspoon paprika - Salt and fresh cracked pepper to taste #eatwell101 #homecoooking https://www.instagram.com/p/CkxKj_EuFli/?igshid=NGJjMDIxMWI=
