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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