Combines the flavors of chicken fajitas in a delicious protein packed casserole!
Cream cheese makes this casserole delicious and it's loaded with flavor and protein!
Full recipe in video below
1 pound chicken breast sliced or ground chicken
1 green bell pepper sliced
1 red bell pepper sliced
1 yellow onion sliced
2 tablespoons fajita seasoning
8 ounces 1/3 less fat cream cheese at room temperature
2 cups light shredded cheddar cheese divided
15 oz. can black beans drained and rinsed
Cilantro roughly chopped, for garnishing (optional)
Preheat the oven to 350°F.
Heat a large skillet over a medium-high heat. Add the sliced chicken and cook, stirring, until cooked through. You can make sure the chicken is fully cooked by using a meat thermometer and making sure the internal recipe is 165°. Remove the chicken from the skillet and set aside.
Drizzle a little extra olive oil in the skillet if necessary, then add the sliced peppers and onion. Cook, stirring, until just softened. Add the fajita seasoning and cook, stirring, for 1 minute or until fragrant. Remove from heat.
Add the softened cream cheese and 1 cup of the shredded cheddar cheese to a large mixing bowl. Mix until well combined. Add the cooked chicken, cooked pepper mixture and black beans, and mix until well combined.
Transfer the mixture to a 9 x 13 inch baking dish. Sprinkle the remaining cup of shredded cheese over the top.
Bake for 30 minutes. Sprinkle the chopped cilantro on top (if desired) just before serving.
Recipe inspiration from butterwithasideofbread.com