Description
A flavor-packed, cheesy one-dish wonder loaded with shredded chicken, bell peppers, and Mexican flair—perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 3 cups cooked chicken breast, shredded
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 can diced tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté onion and bell peppers until just tender, about 5–7 minutes.
- In a large mixing bowl, combine shredded chicken, cooked veggies, diced tomatoes, and all seasonings. Stir until well mixed.
- Spread the mixture evenly in the prepared baking dish. Top with cheddar and Monterey Jack cheese.
- Bake for 20–25 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro and sliced jalapeños. Serve hot with rice or tortillas.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Add black beans or corn for more texture and variety.
- Great for meal prep—store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
