Chicken Fajita Bake (Printable Version)
# What You'll Need:
→ Chicken
01 -
3 chicken breasts without skin or bones
→ Veggies
02 -
1 green and 1 red bell pepper, cleaned and cut into strips
03 -
Half a big onion, sliced into strips
04 -
60 ml canned diced tomatoes with green chilies
→ Spices
05 -
Split 2 tablespoons taco seasoning
06 -
Salt as you like
07 -
Black pepper as you prefer
→ Cheese and Cream
08 -
1 cup shredded cheddar and Monterey Jack cheese, split
09 -
225 g cream cheese, softened
10 -
60 ml heavy cream
# Steps to Follow:
01 -
Set the oven to 175°C (350°F). Sprinkle salt and pepper on the chicken breasts. Bake for 20 to 25 minutes until there’s no pink inside and they’re cooked through.
02 -
While the chicken cooks, heat oil in a pan and toss in the peppers, onion, and diced tomatoes with chilies. Cook on medium until soft. Put this into a big bowl.
03 -
Once chicken is done, let it cool a bit. Cut it into small chunks and add to the bowl with the cooked veggies.
04 -
Stir 1 tablespoon of taco seasoning into the chicken and veggie mix so it’s all flavored well.
05 -
Add half of the shredded cheese, the softened cream cheese, and the heavy cream. Mix everything good. Then throw in the last tablespoon of taco seasoning and stir again.
06 -
Put the whole mix in a casserole dish. Sprinkle the leftover cheese on top. Bake at 175°C (350°F) for 30 to 35 minutes until the cheese is all melty and bubbly.
# Additional Tips:
01 -
Double-check that chicken is totally cooked with no pink spots before chopping it up.