Chicken Fajita Casserole
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- 1.33 lbs boneless skinless chicken breasts, chopped
- 2 tbsp water (more as needed)
- 1 yellow onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1/2 lime, juice
- 4 oz light cream cheese
- 1 cup salsa (thick and chunky)
- 2 tbsp fajita seasoning (or taco seasoning)
- 1/4 cup chicken broth
- 1 cup reduced fat shredded Mexican cheese
- Salt and pepper to taste
- 2 tbsp cilantro, chopped
- Cooking spray
Preheat the oven to 400 degrees F and spray a 9x13 baking dish with cooking spray. In a medium bowl, mix together the cream cheese, salsa, broth and fajita seasoning until well combined. Add chicken and toss to coat.
In a medium skillet, heat the oil and add the onion and bell pepper strips. Saute over medium high heat until the vegetables are softened and lightly caramelized. Remove from heat, toss in the lime juice and set aside
Layer the chicken into a lightly sprayed baking dish. Then add the peppers and onions on top.
Sprinkle the cheese on top. Place the dish uncovered in the oven to bake for 20-25 minutes, or until the chicken is fully cooked through and the internal temperature of the chicken has reached 165 degrees F.
For a crispy top, place the baking dish under the broiler for 2-3 minutes.Sprinkle with fresh chopped cilantro and serve immediately with lime wedges.
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