Chicken Fajita Casserole

Chicken fajita casserole is a pleasant fusion of traditional Tex-Mex flavors, baked into a comforting one-dish meal. Originating from the mixture of Mexican and American cuisines traditional of the Tex-Mex genre, this casserole continues the bright flavors of standard fajitas whilst supplying the hearty, easy-to-serve comfort of a casserole. This dish is ideal for busy weeknights or when you are in want of a flavorful meal that is each enjoyable and effortless to prepare.
This casserole pairs splendidly with a aspect of cilantro-lime rice or a clean inexperienced salad dressed gently with a lime vinaigrette. For a greater filling meal, reflect onconsideration on serving it alongside warm, tender tortillas or a scoop of guacamole and clean pico de gallo. Don’t overlook a dollop of bitter cream or a sprinkle of queso fresco for that more touch!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cups sliced onions
• 2 cups sliced bell peppers (any color)
• 3 cloves garlic, minced
• 2 kilos fowl breast, thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon floor cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (Mexican combo or cheddar)
• 1/2 cup bitter cream (for topping)
• 2 tablespoons sparkling cilantro, chopped (for garnish)

INSTRUCTIONS

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a massive skillet over medium heat. Add onions and bell peppers, sautéing till they are soft, about 5-7 minutes.
3. Add the minced garlic and sliced poultry to the skillet alongside with chili powder, cumin, paprika, salt, and pepper. Cook till the poultry is browned and no longer crimson in the center, about 10 minutes.
4. Transfer the poultry combination to a greased 9×13 inch baking dish. Spread evenly.
5. Sprinkle shredded cheese over the pinnacle of the fowl mixture.
6. Bake in the preheated oven for 20-25 minutes, or till the cheese is bubbly and golden.
7. Garnish with clean cilantro earlier than serving. Serve warm with bitter cream on the side.

Enjoy.

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