About the Recipe
Ingredients
2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
2 tablespoons homemade fajita seasoning (or 1 packet store-bought)
1 (10 ounce) can diced tomatoes with green chiles, undrained
8 oz cream cheese, softened and cubed
1 1⁄2 cups shredded cheddar or Monterey jack cheese
1⁄4 cup chopped fresh cilantro
Salt and pepper to taste
Preparation
Step 1
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2
Season the chicken pieces with half of the fajita seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 6-8 minutes. Transfer to the prepared baking dish.
Step 3
Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced bell peppers, onion, and garlic. Cook until the vegetables are tender, about 5-7 minutes. Stir in the remaining fajita seasoning.
Step 4
Pour the vegetable mixture over the chicken in the baking dish. Add the undrained diced tomatoes and green chiles. Stir to combine.
Step 5
Dot the softened cream cheese evenly over the chicken and vegetables. Top with the shredded cheese.
Step 6
Bake uncovered for 20-25 minutes until bubbly and the cheese is melted. Sprinkle with chopped cilantro before serving. Enjoy!
©insanelygood