Chicken fajita casserole is delicious served with tortilla chips for scooping or crumbling on top. A fresh salad, like this avocado corn salad or cowboy caviar, or a side of Instant Pot black beans keeps the Tex-Mex flavors going. Don’t forget to set out some fun toppings like guacamole and pico de gallo!

Ingredients

• 1 tablespoon olive oil
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 medium onion, chopped
• 1-1/2 cups uncooked instant rice
• 1 can (10 ounces) diced tomatoes and green chiles
• 1-1/2 cups reduced-sodium chicken broth
• 3 tablespoons fajita seasoning mix
• 2 cups cubed cooked chicken breast
• 1 cup sour cream
• 2 cups shredded mexican cheese blend, divided
• optional: guacamole and tortilla chips

Directions

1. Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
2. Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.