Fajita Chicken Bake (Print)
Hearty fajita chicken with tangy cheese on top, bell peppers, and rice all baked up together.
# Ingredients:
→ Main Stuff
01 -
227 g bag of shredded Mexican cheese blend
02 -
32 g fajita spice mix
03 -
360 ml chicken stock
04 -
284 g canned diced tomatoes with green chilies, keep the juice
05 -
140 g frozen diced onion and pepper mix
06 -
240 g sour cream
07 -
298 g canned cream of chicken soup
08 -
370 g uncooked instant long grain rice
09 -
600 g cooked chicken breast, pulled apart
# Steps:
01 -
Let your hot dish chill for about five minutes so it sets up perfect and isn't burning hot when you plate it.
02 -
Take off the foil, toss on the rest of the cheese, and bake uncovered till melty and golden—about ten more minutes.
03 -
Cover it up with foil and bake at 175°C for thirty-five minutes in your hot oven.
04 -
Dump everything into your greased baking pan and smooth the top so it gets nice and even.
05 -
In your biggest bowl, toss in the chicken, uncooked rice, canned soup, sour cream, frozen veggie mix, tomatoes with juice, chicken broth, fajita seasoning, and half the shredded cheese. Make sure it's all combined well.
06 -
Spray a 23x33 cm baking dish with some nonstick spray. That's gonna make cleanup easy later.
# Notes:
01 -
Want more punch? Sprinkle fresh cilantro or squeeze lime juice over it before serving.