Chicken Fajita Casserole

 Chicken Fajita Casserole

Ingredients:

• 2 cups cooked, shredded chicken
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup sour cream
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 8–10 small flour tortillas, cut into strips or quarters
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Veggies:
   In a large skillet over medium heat, add a splash of oil and sauté the onion and bell peppers until they are slightly softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Mix Chicken Filling:
   In a large bowl, combine the shredded chicken, sautéed vegetables, diced tomatoes, sour cream, chili powder, cumin, smoked paprika, salt, and pepper. Stir until well combined.
4. Layer the Casserole:
   Spread a layer of tortilla strips on the bottom of the prepared baking dish. Add half of the chicken and vegetable mixture on top, then sprinkle half of the shredded cheese. Repeat with the remaining chicken mixture and top with the rest of the cheese.
5. Bake:
   Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Let the casserole rest for 5 minutes. Garnish with fresh cilantro before serving. Serve with sour cream, salsa, or guacamole if desired.

Tips:

• You can use leftover rotisserie chicken to save time.
• For extra flavor, add a few sliced jalapeños or a dash of hot sauce.
• Corn tortillas can be used instead of flour, just lightly toast them first.