Ingredients:

  • 4 boneless, skinless chicken breasts (about 680g / 1.5 lbs)
  • 1 tbsp olive oil
  • 1 packet (approx. 30-40g / 1-1.5 oz) fajita seasoning
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (approx. 400g / 14 oz) diced tomatoes, undrained
  • 1 can (approx. 100g / 4 oz) diced green chilies, undrained (optional)
  • 200g / 7 oz shredded cheddar cheese (or a Mexican cheese blend), divided
  • 120ml / 1/2 cup sour cream (or Greek yogurt)
  • Fresh cilantro, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 190°C / 375°F / Gas Mark 5. Cut chicken breasts into bite-sized pieces.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and fajita seasoning. Cook until chicken is cooked through, about 5-7 minutes. Set aside.
  3. In the same skillet, add sliced onions and bell peppers. Sauté until softened, about 5-7 minutes.
  4. In a large bowl, combine cooked chicken, sautéed vegetables, diced tomatoes, and green chilies (if using). Mix well.
  5. Spread half of the chicken and vegetable mixture evenly into the prepared baking dish. Sprinkle with half of the shredded cheese. Top with the remaining chicken and vegetable mixture and then the remaining cheese.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  7. Remove from oven and let stand for a few minutes before serving. Top with dollops of sour cream and fresh cilantro, if desired.