Chicken Fajita Casserole

Ingredients:

• 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons homemade fajita seasoning (or 1 packet store-bought)
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 8 oz cream cheese, softened and cubed
• 1 ½ cups shredded cheddar or Monterey Jack cheese
• ¼ cup chopped fresh cilantro
• Salt and pepper to taste

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Instructions:

1. Preheat oven:
   Set oven to 375°F and grease a 9×13-inch baking dish.

2. Cook chicken:
   Season chicken with half of the fajita seasoning. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through (about 6-8 minutes). Transfer to the baking dish.

3. Cook vegetables:
   In the same skillet, add the remaining olive oil. Cook bell peppers, onion, and garlic until tender, about 5-7 minutes. Stir in the remaining fajita seasoning.

4. Assemble casserole:
   Pour the veggie mixture over the chicken in the baking dish. Add undrained diced tomatoes with green chiles and stir to combine. Dot with cream cheese cubes, then sprinkle with shredded cheese.

5. Bake:
   Bake uncovered for 20-25 minutes, until bubbly and the cheese is melted.

6. Finish:
   Sprinkle with chopped cilantro before serving. Enjoy!

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Notes:

• Use homemade fajita seasoning for extra flavor.
• Soften the cream cheese for easier melting.
• Shred your own cheese for the best texture.