This casserole is packed with vibrant veggies and tender chicken, all tossed in a zesty fajita-inspired sauce and baked until bubbly and golden!
**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes
**Ingredients:**
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2 cups cooked, shredded chicken (rotisserie chicken is a great shortcut!)
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* 1 red bell pepper, thinly sliced
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* 1 green bell pepper, thinly sliced
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* 1 yellow bell pepper, thinly sliced
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* 1 medium onion, thinly sliced
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* 2 tablespoons olive oil
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* 1 packet (about 1 ounce) fajita seasoning
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* 1 (15-ounce) can black beans, rinsed and drained
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* 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
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* 4 ounces cream cheese, softened
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* 1/2 cup sour cream
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* 1 cup shredded cheddar cheese (or a Mexican blend)
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* Optional toppings: chopped cilantro, sliced jalapeños, extra sour cream, salsa
**Instructions:**
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**Preheat and Prep:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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