Chicken Fajita Casserole
Yummy bell peppers and onions with chicken smothered in homemade enchilada sauce and cheese!
- 1½ lb Chicken Breast, boneless, skinless cut into 1-inch cubes
- 1 Red Bell Pepper in slices
- 1 Green Bell Pepper in slices
- 1 Jalapeno seeded and diced
- 4 Garlic Cloves minced
- ½ Red Onion in slices
- 2 cup Cheddar Cheese shredded
- 1 tsp Parsley
For the Sauce
- 2 tbsp Avocado Oil
- 2 6 oz can Tomato Paste
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 qt Chicken Broth
Prepare all of the ingredients. Preheat oven to 400deg.
In a sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer.
In a large bowl, combine peppers, chicken, onion and garlic. Add to a 13x9 baking dish. Pour sauce over top. Top with cheese and parsley. Place in oven and bake for 30 minutes.
Let cool 5 minutes before serving.