Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 red bell pepper, sliced (approx. 150g)
  • 1 green bell pepper, sliced (approx. 150g)
  • 1 yellow bell pepper, sliced (approx. 150g)
  • 1 medium onion, sliced (approx. 150g)
  • Salt and pepper, to taste
  • 2 cups cooked chicken, shredded or diced (about 300g)
  • 2 cups cooked rice (white, brown, or Mexican rice - about 400g)
  • 1 (10 oz) can diced tomatoes with green chilies (283g)
  • 1 packet fajita seasoning mix (or about 2 tbsp homemade)
  • 1/2 cup sour cream (120ml)
  • 1 cup shredded cheddar cheese (100g)
  • 1 cup shredded Monterey Jack cheese (100g)

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5). Grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Sauté until softened and slightly charred, about 7-8 minutes. Season with salt and pepper.
  3. In a large bowl, combine cooked chicken, sautéed peppers and onions, cooked rice, drained diced tomatoes, fajita seasoning, sour cream, and half of the cheddar and Monterey Jack cheeses. Stir until well combined. Adjust seasoning with salt and pepper if needed.
  4. Transfer the chicken mixture to the prepared baking dish, spreading evenly.
  5. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the casserole.
  6. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  7. Remove from oven and let stand for a few minutes. Garnish with chopped cilantro, jalapeños, avocado, lime wedges, and/or salsa, if desired. Serve warm with extra sour cream on the side.