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2. **Sauté the Veggies:** In a large skillet, heat the olive oil over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, until softened and slightly tender-crisp, about 5-7 minutes.
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3. **Combine Fajita Flavors:** Stir the fajita seasoning into the sautéed vegetables and cook for another minute until fragrant.
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4. **Mix the Filling:** In a large bowl, combine the shredded chicken, sautéed vegetables with seasoning, rinsed black beans, and undrained Rotel.
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5. **Make it Creamy:** Add the softened cream cheese and sour cream to the chicken and vegetable mixture. Stir until everything is well combined and the cream cheese is mostly melted.
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6. **Assemble the Casserole:** Spread the chicken mixture evenly into the prepared baking dish.
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7. **Top it Off:** Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
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8. **Bake to Perfection:** Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
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9. **Rest and Serve:** Let the casserole rest for a few minutes before serving. Garnish with your favorite toppings like fresh cilantro, jalapeños, or a dollop of sour cream.
Enjoy
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