I love a good casserole every once in a while and I thought this Chicken Fajita and Rice Bake was a fun twist from the traditional chicken fajitas. It's easy, healthy, and delish!
Chicken Fajita and Rice Bake
Cal 254, Carb 27.8 Fat, 5.7, Fiber 2, Protein 18.7
16 oz. boneless skinless chicken tenders, cut into pieces
I pkg. fajita seasoning
1 bag fajita veggies (such a time saver but you can chop your own)
1/2 cup reduced fat sour cream
1.5 cup reduced fat shredded cheddar jack cheese, divided
2 cups cooked rice
Pre-Heat oven to 375.
In a large bowl combine chicken, fajita, seasoning, sour cream, half of the cheese, and rice.
Pour into a 13x9 baking dish and cook, uncovered, for 30 minutes. Top with remaining shredded cheese and continue cooking another 10 minutes or until cheese is melted and casserole is bubbly. Enjoy!