Ingredients:

2 cups cooked chicken, shredded

1 bell pepper (red, yellow, or green), sliced

1 small onion, sliced

1 cup shredded cheddar cheese

1 cup shredded pepper jack cheese

1 can (10 oz) Rotel tomatoes (drained)

1/2 cup sour cream

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions:

Preheat oven to 375°F (190°C).

In a bowl, mix chicken, bell pepper, onion, Rotel tomatoes, sour cream, and spices.

Spread the mixture into a greased 9×13 baking dish.

Top with shredded cheeses.

Bake for 20-25 minutes, until cheese is melted and bubbly.

Serve warm with rice, or on its own!

Note: For extra flavor, sauté the peppers and onions before mixing them into the casserole. You can also add black beans, corn, or a sprinkle of crushed tortilla chips for added texture. If you prefer a spicier kick, use hot Rotel tomatoes or add diced jalapeños!

Enjoy!

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